Lightly sweet and warmly spiced, this batter is yolk-heavy for a reason, it sets up custardy in the center and crisp gold on the outside.
Ingredients
- 1 1/4 cups (300 ml) whole milk
- 5 egg yolks
- 1 tsp vanilla extract
- 1 1/2 tbsp cinnamon sugar
- Pinch of salt
Instructions
- 1
- 2Whisk all ingredients together in a bowl until the yolks are fully incorporated and the batter is smooth.
Cook's Note
Egg yolks only, no whites. Whites make French toast rubbery. The yolks are what give it the custardy center.
Best Served With
Dip brioche, challah, or thick sourdough slices. Cook in butter over medium heat until golden. Serve with maple syrup, fresh berries, or powdered sugar.
Why This Recipe Works
All yolks means more fat and richness, which is what makes the finished French toast feel like a custard rather than eggy bread. Cinnamon donut sugar is fine-ground so it disperses evenly without leaving granules behind.
Make It Yours
- Add a pinch of nutmeg and cardamom for a spiced version.
- Swap whole milk for heavy cream for a richer batter.
- Add orange zest for a bright citrus note.
Leftover Strategy
Keeps refrigerated for 1 day. Whisk before using, the yolks settle.
Common Questions
Why use only egg yolks for French toast?
Yolks are fat and richness; whites are what make French toast rubbery and eggy. All yolks gives you a custardy center instead.
What bread is best for French toast?
Sturdy, slightly stale bread: brioche, challah, or thick sourdough. It soaks up the batter without falling apart.
How long should I soak the bread?
About 30 seconds per side. Long enough for the batter to reach the center, not so long that the slice goes soggy and tears.
Want to impress guests with this dish? Ask Jeff
Pairing
Fresh orange juice or a light sparkling wine suits a brunch table.