Easy French toast recipe with a fully cooked center
An easy French toast recipe works with bread that can absorb egg mixture without falling apart. Thick slices are useful, but a dense loaf takes a different soak from soft sandwich bread.
The best French toast recipe for your table balances a browned surface and a cooked center. High heat alone can give dark bread around an undercooked middle, so keep the skillet moderate.
A long soak can disintegrate thin bread. Very thick bread may need a gentler, longer finish; a browned crust is not a substitute for checking inside.
This version contains milk, wheat and egg. Refrigerate cooked leftovers promptly and reheat thoroughly. Use clean utensils when moving from raw egg mixture to ready-to-eat toast.
Sources and cooking guidance
FoodSafety.gov: safe minimum internal temperatures and checking cooked dishes.
Ingredients
Step 1
Whisk eggs, milk, sugar, vanilla and cinnamon in a shallow dish until no separate strands of egg white remain. Prepare a clean plate for cooked toast.
Step 2
Warm half the butter in a wide skillet over medium-low to medium heat. Dip two bread slices into the mixture, turning to moisten both sides. Lift and let excess drip away.
Step 3
Cook until the first side is golden, then turn and finish gently. Start with about 3 minutes per side but adapt to thickness and heat. Check the center is set; an egg dish should reach 160°F/71°C.
Step 4
Repeat with remaining bread and butter. Serve hot with fruit or another topping selected separately. Do not pour uncooked leftover soaking mixture over finished toast.
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