MILK BREAD FRENCH TOAST
The best french toast recipe I’ve made.
The best french toast I’ve ever made! 90% due to the fact I used milk bread from Amelias (check out our episode with owner Charlie McIntosh). Make with whatever bread you have on hand, just make sure its thickly sliced. I experimented with bread that has dried out overnight and fresh, honestly I preferred the fresh. Didn’t come out soggy with the bread I used. Great solid/crisp texture outside with a custardy interior. I can’t recommend using milk bread. Game Changing Good.
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French toast in a cast iron is an absolutely perfect match! Mine is a little small for this project though.. I’ve got plans to snag the griddle Lodge makes, would make pancakes and big batches of french toast a breeze!
Total prep & cook time ~ 30 min - Makes 8 - 10 slices
Equipment:
Blender
Large shallow bowl
Griddle or large skillet
Ingredients:
8-10 THICK slices of MILK BREAD
2/3 cup milk
4 large eggs
1/4 cup flour
1/4 granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract (get the real stuff! 100% better than imitation)
3-4 tablespoons butter
Pure maple syrup
Directions:
Preheat your griddle to ~350º or preheat the skillet over medium heat.
Add milk, eggs, flour, sugar, salt, cinnamon, vanilla to blender and blend until smooth. The blender is WAY easier to get the flour lumps out, but using a whisk is an awesome arm workout.
Pour batter into your bowl and add bread in a single layer, soak bread for 3-5 minutes, flipping once or twice. Experiment this this timing, its more critical than you may think. Also 100% dependent on your type of bread and how thick you slice.
Melt a 1/4 TBS pad of butter on griddle and place battered bread on top.
Cook bread until a light golden, 2-3 min, flip and cook until light golden.
Place on baking tray and throw in a 350º oven for 10 min to finish cooking.
Serve immediately with a 1/4 TBS pad of butter and pure maple syrup, or toppings of your choice.
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Hot Tips:
Stale bread might be better! We recommend buying fresh, slicing and leaving on your counter for a day or 2 before making if you want to go this route.
MILK BREAD IS WORTH IT! Find it, make it, you gotta try it out.
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Yeti is by far our favorite cooler brand. Outside of keeping things cold we love to rest briskets & pulled pork in ours.
