Ingredients
Equipment
Method
Prep
- Whisk together the half and half, eggs, brown sugar, vanilla extract, and cinnamon in a medium mixing bowl until smooth.
Cook
- Preheat a 12 or 15-inch cast iron skillet over medium heat.
- Add 1 tablespoon butter and spread evenly.
- Dip the thick-cut bread slices into the custard, letting the stale bread absorb the mixture.
- Place enough slices in the pan to fill it without crowding.
- Cook for 2-3 minutes until the bottom is golden brown.
- Flip and cook another 2-3 minutes until both sides are golden.
- Transfer to a warm plate or platter.
- Add another tablespoon of butter to the pan and repeat until all slices are cooked.
Serve
- Serve with maple syrup and a dusting of powdered sugar.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
Use stale or day-old bread—it absorbs the custard better without falling apart. Fresh bread becomes too soggy. The cast-iron skillet holds even heat, which is critical for achieving that golden-brown crust. Cook over medium heat; too hot and the outside burns before the custard sets. Leftover French toast can be frozen in a single layer, then reheated in a toaster or oven at 350°F until warmed through. The basic recipe is a foundation—add orange zest to the batter, or top with sautéed apples or berry compote for variety. Control your heat and don't crowd the pan.
