I’ve tried my share of french toast recipes and this one makes THE BEST classic french toast! (I also love buttermilk french toast… you have to give it a try sometime as well.) What makes this recipe different from others I’ve found is the addition of flour and sugar to the egg batter, which helps form a sweet crust when it cooks on a buttered skillet. And the vanilla and cinnamon add even more flavor.

Use the best thick-sliced bread you can find. If you live in the Seattle area my favorite bread for french toast is the Swiss Peasant loaf made by Wild Wheat Bakery in Kent. It’s sold at Whole Foods, Central Market, and some other local grocery stores here. It also makes an awesome grilled cheese.

I usually top my french toast with Vanilla Greek yogurt and a pile of fruit/berries. Or try butter and maple syrup, powdered sugar, jam, lemon curd, or go savory with bacon and a fried egg.

Classic French Toast

INGREDIENTS

4 large eggs
2/3 cup milk
1/4 cup all-purpose flour
1/4 cup sugar (can be reduced or omitted)
1/4 tsp. salt
1/2 tsp. ground cinnamon (optional)
1 tsp. pure vanilla extract
8 thick slices french bread

DIRECTIONS

1. Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.
2. Add all ingredients, except the bread, to a blender (I used an immersion blender) or to a shallow dish and whisk well to combine. If whisking by hand, it’s okay if the flour doesn’t mix in completely smooth. (I recommend using a blender or food processor because it’ll be pretty clumpy if you whisk by hand.)
3. Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.
4. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
5. Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar. (Or berries and vanilla yogurt, butter and jam, etc!

Makes about 8 large slices.

Adapted from Tastes Better from Scratch