Classic French Toast

Ingredients

Instructions

1. 1

   MAKE THE CUSTARD: In a wide, shallow dish (like a pie plate or 9x13 baking dish), whisk together the eggs, milk, vanilla extract, and cinnamon until completely smooth with no streaks of egg white visible. Add a pinch of salt. The dish should be wide enough to lay a bread slice flat.

2. 2

   HEAT THE PAN: Place a large non-stick skillet or griddle over medium heat (around 325°F for an electric griddle). Add 1 tablespoon of butter and let it melt completely, swirling to coat the surface. The butter should foam but not brown - if it starts turning brown, reduce the heat.

3. 3

   DIP THE BREAD: Working with one slice at a time, place the gluten-free bread in the custard mixture. Let it soak for 15 seconds, then carefully flip and soak the other side for 15 seconds. The bread should absorb the custard but not become so soggy it falls apart. Gluten-free bread can be more delicate, so handle gently. Lift and let excess custard drip back into the dish.

4. 4

   COOK THE FRENCH TOAST: Place the soaked bread in the hot pan. Cook 3-4 minutes per side until deep golden brown and slightly crispy on the outside. The custard should be fully cooked through with no wet spots. You'll know it's ready to flip when the edges look set and you can slide a spatula underneath easily. Add more butter to the pan between batches as needed.

5. 5

   SERVE: Transfer cooked French toast to a plate or keep warm in a 200°F oven while cooking remaining slices. To serve, arrange on plates, dust generously with powdered sugar through a fine-mesh sieve for even coating. Top with fresh berries and serve with warm maple syrup on the side.