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Skillet Vanilla French Toast
Golden and crisp on the outside with a rich, tender custard center, this morning staple turns ordinary bread into something special. A simple mix of eggs, milk, and a touch of vanilla creates the ideal base for thick slices. You'll love how easily it scales up for a crowd using the oven method, or you can stick to the stovetop for a traditional crust. It's best served warm with a pat of butter and a generous pour of maple syrup.
Equipment
- Stovetop
- Skillet
Ingredients
- 3 eggs
- ¾ cup milk
- 1 tablespoon sugar
- ¼ teaspoon vanilla
- ⅛ teaspoon salt
- 8 slices firm-textured sandwich bread, Texas Toast or 1-inch-thick slices French bread
Instructions
- 1Whisk the eggs, milk, sugar, vanilla, and salt together in a medium bowl until completely smooth. Pour the custard mixture into a wide, shallow dish for easy dipping.
- 2Warm a griddle or large skillet over medium-high heat, aiming for about 375°F. Lightly coat the surface with vegetable oil or cooking spray to prevent sticking. A properly heated pan ensures the bread sears immediately instead of soaking up excess fat.
- 3Submerge each slice of bread into the egg mixture to coat both sides thoroughly, then transfer immediately to the hot griddle. Don't let the bread soak too long, or it'll fall apart. Cook for roughly 4 minutes per side until the surface develops a rich golden brown crust.
Notes
- Oven method: To bake instead, preheat your oven to 450°F and butter a large rimmed baking sheet. Heat the empty pan in the oven for 1 minute. Arrange soaked bread in a single layer, pour over any remaining egg, and bake 5 to 8 minutes. Flip and bake 2 to 4 more minutes until toasted.
- Bread choice: Thick slices of brioche, challah, or Texas toast work best because they hold up well to the rich custard without falling apart.
- Make ahead: You can whisk the custard mixture together the night before and store it in the fridge until you're ready to cook.