How to make French toast was one of the first things I learned as a kid. The other was egg-in-a-hole. Eggs-plus-bread-plus-skillet—that was me.
Initially, I liked my French toast extra-sweet. I'd stir maple syrup and vanilla extract into the egg-and-milk custard before soaking the bread, then pour extra butter and syrup on each serving.Now, my French toast tastes have expanded. Sometimes I stir bourbon into the eggs and milk and eat it topped with yogurt and fresh raspberries. Sometimes I season it with nothing more than salt, pepper, and nutmeg, then melt cheese on top of it and eat it for dinner.
The only thing I never do? Use a recipe. Because if I could master French toast as a kid, I can certainly master it now. And so can anybody else—they just have to follow the steps below.French toast can be made out of any kind of bread, but the softer and squishier the loaf, the better it will absorb the eggs and milk. Unless you're stuffing your French toast , make it extra-thick—one-inch-thick slices of bread are perfect.
Take your bread slices and place it in the milk-and-egg custard. Turn it in the mixture once so that both sides are coated, then let it sit for ten minutes, flipping once halfway through.Melt some butter in a skillet over medium-high heat, then gently place your soaked bread in the pan. Let it cook undisturbed until golden-brown on the bottom, about 3 minutes, then flip with a spatula and cook the other side until golden-brown, another 2 to 3 minutes.
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