• 8 to 10 slices stale bread (recommended: thick-sliced Pullman brioche loaf)
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (powdered or freshly grated)
  • 4 tablespoons butter
  • Maple syrup
  • 1 tablespoon honey, warmed in microwave (optional)
  • Vanilla beans (optional)
  • Whole cinnamon-stick branches (optional)
  • Pie pan or wide, shallow mixing bowl
  • Skillet or grid
  • Cooling rack (optional)
  • Cookie sheet (optional)
  1. Preheat oven to 225 degrees Fahrenheit.
  2. Combine the eggs and milk in a pie pan/mixing bowl, and beat lightly with a fork.
  3. Stir in salt, cinnamon, vanilla (extract or seeds scraped from beans) and honey (optional) to your egg mixture, and blend together until evenly combined.
  4. Dip each slice of bread into the egg mixture, allowing it to soak thoroughly for at least 5 seconds on each side. Egg-washed slices can be set-aside on a cooling rack while you prepare your skillet. Lay a cookie sheet under the cooling rack to catch any drippings.
  5. Over medium-low heat, melt 1/2 tablespoon of butter in the skillet. (Optional: Reuse the deseeded vanilla beans and cinnamon sticks by adding them to the melted butter in the skillet.)
  6. Transfer the egg-washed bread slices to the warm skillet, and cook until golden brown, approximately 2 to 3 minutes per side.
  7. Prepared Frenched Toast can be kept warm on a plate in the oven until you are ready to serve.
  8. Repeat steps 5 and 6 until all bread has been cooked.
  9. Enjoy your Frenched Toast together with butter and maple syrup!

 *Made by Chef Richard Blais on The Sunny Side Up Show*