Classic French Toast with Cinnamon Sugar and Maple Syrup
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Thick bread is dipped quickly in a rich custard with extra yolks, fried in butter until set through, then finished with caramelised cinnamon sugar and maple syrup.
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Method
- 1
Warm the oven. Heat the oven to 100 °C (80 °C fan) with the rack and tray in it, ready to keep the first batch warm.
- 2
Make the custard. Whisk the eggs, yolks, milk, vanilla, cinnamon, brown sugar and salt in the shallow dish until smooth and frothy. Extra yolks make the inside rich and creamy.
- 3
Heat the butter. Melt a small knob of butter in the pan over low heat, then raise the heat to medium until it sizzles.
- 4
Dip. Turn 2 slices in the custard for about 5 seconds each side, so they are evenly wet but not soggy. Lift them out, let the excess drip off and lay them in the pan. Repeat to fill the pan.
- 5
Cook through. Fry for 2-3 minutes until golden underneath. Add a little more butter, swirl the pan, flip and cook for 2-3 minutes more over medium-low heat, until the second side is golden and the centre springs back when pressed (71 °C). If a dent stays, cook a little longer; the egg in the middle must set.
- 6
Caramelise. Sprinkle the tops with cinnamon sugar, flip for 20 seconds to caramelise, then sprinkle the other side.
- 7
Serve. Keep each batch warm in the oven while you cook the rest. Serve 2 slices each with the maple syrup.
Storage
Best eaten straight away. Cooled slices can be refrigerated for up to 2 days or frozen for up to 1 month; reheat in a 180 °C oven or toaster until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- shallow dish, about 23 x 33 cm
- whisk
- large heavy non-stick frying pan
- fish slice
- wire rack set in a baking tray
- instant-read probe thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 581 kcal |
| Protein | 17.3 g |
| Carbohydrate | 82.7 g |
| of which sugars | 36.4 g |
| of which free sugars | 30.2 g |
| Fat | 20 g |
| of which saturates | 9.7 g |
| Fibre | 3.2 g |
| Salt | 1.65 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
