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The Best French Toast Homemade
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I recently made the best French toast I’ve ever had—and I made it right in my own kitchen.
Let’s talk ingredients first. I tried to make the recipe with just one egg (because eggs are expensive), but since I was using almond milk, the batter wasn’t thick enough. So yes, *two eggs* it is. Lesson learned.
- ½ cup almond milk (or whatever milk you’ve got)
- 2 eggs. Trust me—you need both.
- Pinch of salt
- ½ tsp vanilla paste or extract
- A cozy dash of cinnamon (not like last time... I’m watching you, cinnamon.)
Whisk it all up until smooth. We’re making magic.
Now the bread: I used my croissant sourdough loaf—it’s rich, buttery, and thick enough to soak up the batter without falling apart. (I’ll share that recipe next time!) But brioche or challah would also work beautifully.
Dip the slices into the batter, let them soak a bit, then fry them in butter. Just before pulling them off the heat, drizzle a little honey into the pan—it caramelizes the edges and makes the toast extra fancy, for no reason at all.
I topped mine with whipped cream, berries, and maple syrup.
It was so good… my dog stole it.
I’m not even mad. I took two bites before he claimed it—and honestly? I get it.
Let’s talk ingredients first. I tried to make the recipe with just one egg (because eggs are expensive), but since I was using almond milk, the batter wasn’t thick enough. So yes, *two eggs* it is. Lesson learned.
- ½ cup almond milk (or whatever milk you’ve got)
- 2 eggs. Trust me—you need both.
- Pinch of salt
- ½ tsp vanilla paste or extract
- A cozy dash of cinnamon (not like last time... I’m watching you, cinnamon.)
Whisk it all up until smooth. We’re making magic.
Now the bread: I used my croissant sourdough loaf—it’s rich, buttery, and thick enough to soak up the batter without falling apart. (I’ll share that recipe next time!) But brioche or challah would also work beautifully.
Dip the slices into the batter, let them soak a bit, then fry them in butter. Just before pulling them off the heat, drizzle a little honey into the pan—it caramelizes the edges and makes the toast extra fancy, for no reason at all.
I topped mine with whipped cream, berries, and maple syrup.
It was so good… my dog stole it.
I’m not even mad. I took two bites before he claimed it—and honestly? I get it.
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