The Best French Toast
The Best French Toast
Ingredients
For the French Toast Batter
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup coffee creamer, vanilla or sweet cream flavored
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cinnamon Butter Spread
- 1/4 cup unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For Assembly and Frying
- 8 slices croissant loaf bread, cut 1-inch thick
- 2 tablespoons unsalted butter, for frying, plus extra for serving
For Serving
- 1/2 cup maple syrup, warmed, as needed
- 1 tablespoon granulated sugar, or cinnamon sugar, for sprinkling
Instructions
- 1
In a medium bowl, crack the 2 large eggs. Beat the eggs thoroughly with a fork until the yolks and whites are fully combined.
⏱️ 1 min
- 2
Add the heavy whipping cream, coffee creamer, 2 tablespoons of maple syrup, honey, vanilla extract, 1 tablespoon of granulated sugar, and 1/2 teaspoon of ground cinnamon to the beaten eggs. Whisk all the ingredients together until the batter is smooth and uniform.
⏱️ 2 min
- 3
In a small bowl, combine the softened unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of ground cinnamon. Mix well until a smooth cinnamon butter spread is formed.
⏱️ 2 min
- 4
Take two slices of the thick-cut croissant loaf bread. Spread a generous amount of the prepared cinnamon butter on one side of a bread slice. Place the second slice of bread on top, creating a bread 'sandwich'. Repeat this process for the remaining bread slices.
⏱️ 3 min
- 5
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the pan.
⏱️ 1 min•🌡️ 350
- 6
Lightly dunk one bread sandwich into the French toast batter, ensuring both sides are fully coated but not overly saturated. Allow any excess batter to drip off.
⏱️ 1 min
- 7
Carefully place the batter-coated bread sandwich into the hot pan with the melted butter. Cook for 3-4 minutes per side, or until each side is golden brown and cooked through. Repeat with remaining French toast, adding more butter to the pan as needed.
⏱️ 8 min•🌡️ 350
- 8
Once cooked, remove the French toast from the pan. Pour a puddle of warm maple syrup onto a serving plate. Stack the cooked French toast pieces on the plate over the syrup. Place a pat of butter on top of the stacked French toast and sprinkle with granulated sugar or cinnamon sugar.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
The Best French Toast
For the French Toast Batter
- 2 large eggs
- 1/2 cup heavy whipping cream
- 1/4 cup coffee creamer, vanilla or sweet cream flavored
- 2 tablespoons maple syrup
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cinnamon Butter Spread
- 1/4 cup unsalted butter, softened
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
For Assembly and Frying
- 8 slices croissant loaf bread, cut 1-inch thick
- 2 tablespoons unsalted butter, for frying, plus extra for serving
For Serving
- 1/2 cup maple syrup, warmed, as needed
- 1 tablespoon granulated sugar, or cinnamon sugar, for sprinkling
Instructions
- 1
In a medium bowl, crack the 2 large eggs. Beat the eggs thoroughly with a fork until the yolks and whites are fully combined.
⏱️ 1 min - 2
Add the heavy whipping cream, coffee creamer, 2 tablespoons of maple syrup, honey, vanilla extract, 1 tablespoon of granulated sugar, and 1/2 teaspoon of ground cinnamon to the beaten eggs. Whisk all the ingredients together until the batter is smooth and uniform.
⏱️ 2 min - 3
In a small bowl, combine the softened unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of ground cinnamon. Mix well until a smooth cinnamon butter spread is formed.
⏱️ 2 min - 4
Take two slices of the thick-cut croissant loaf bread. Spread a generous amount of the prepared cinnamon butter on one side of a bread slice. Place the second slice of bread on top, creating a bread 'sandwich'. Repeat this process for the remaining bread slices.
⏱️ 3 min - 5
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the pan.
⏱️ 1 min•🌡️ 350 - 6
Lightly dunk one bread sandwich into the French toast batter, ensuring both sides are fully coated but not overly saturated. Allow any excess batter to drip off.
⏱️ 1 min - 7
Carefully place the batter-coated bread sandwich into the hot pan with the melted butter. Cook for 3-4 minutes per side, or until each side is golden brown and cooked through. Repeat with remaining French toast, adding more butter to the pan as needed.
⏱️ 8 min•🌡️ 350 - 8
Once cooked, remove the French toast from the pan. Pour a puddle of warm maple syrup onto a serving plate. Stack the cooked French toast pieces on the plate over the syrup. Place a pat of butter on top of the stacked French toast and sprinkle with granulated sugar or cinnamon sugar.
⏱️ 2 min