This is the best classic French Toast recipe and it will definitely score you some major breakfast points from everyone at the table! Top with my mixed berry compote, fresh whipped cream and real maple syrup for the ultimate breakfast.

French toast is one of my family’s favorites to make on the weekend. I’ve been making it for years, way before our boy tribe came along! My boys can never get enough of it and it just gives me all the warm fuzzy feels because feeding three growing, picky boys is not a joke, you guys! And whenever all three of them enjoy the same food, I throw myself a lil celebration. I’m sure it has a lot to do with the endless amount of fresh whipped cream but I eat with one eye closed. 😉 

The key to great French Toast is using the right bread. We love Texas Toast or Brioche. These kinds of bread are great for french toast, since they’re cut a bit thicker. Texas toast isn’t as dense and doesn’t need a lot of soaking up, just a quick dip in the egg mixture and right into the pan! Brioche is often the bread most used when you order at a restaurant. It’s buttery, dense and perfect for soaking up the egg mixture. If you only have sandwich bread on hand for a last minute French Toast breakfast, that’s completely fine! Even if it’s thinner than the other breads that are most commonly used, it still makes for a deliciously, easy last-minute breakfast option.

You’ll notice that my recipe uses flour. Odd, eh? But don’t knock it till you try it! The flour thickens up the batter a little bit, which gives you extra fluffy french toast. Use a blender or immersion blender to blend everything until smooth, but don’t over-mix.

Keeping Warm

• If you’re making breakfast for a crowd, try keeping it warm in the oven as you’re preparing the rest. Place the cooked french toast on a baking sheet and place in the oven at 175°F until serving. It keeps the bread warm and crispy, without drying it out.

Make Ahead

• The batter can be made 1-2 days ahead of time. Just make sure your ingredients are fresh!

Freeze

• Allow french toast to cool completely and store in a freezer-safe bag or tightly sealed container for up to 3 months. Rewarm on a skillet, in the toaster, or for a few seconds in the microwave.

Yield: 4-6

INGREDIENTS

• 6 large eggs
• 1 cup milk
• 1/3 cup flour
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 10 thick slices bread, or other dense bread, thickly sliced

Mixed Berry Compote

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 tablespoon lemon juice
• 4 cups mixed berries

INSTRUCTIONS

1. For the mixed berry compote, combine sugar and cornstarch in a small saucepan; stir in water and lemon juice and whisk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Turn to low and add the berries and stir to combine. Remove from heat and let it cool (or serve it warm). 
2. Add eggs, milk, flour, sugar, salt, cinnamon and vanilla to a blender and pulse until smooth. Transfer the egg mixture to a shallow dish.
3. Preheat a griddle to 350°F or a skillet over medium-high heat. Butter before placing the bread on.
4. Dip the bread into the egg mixture and flip to evenly coat. Then place the bread on the griddle and cook 2 minutes per side (or until lightly golden brown). Whisk the egg mixture as needed.
5. Remove to a plate. Serve immediately or place on a baking sheet in the oven at 175°F to keep it warm.