French Toast for Two.
I have little Saturday morning routine, and it definitely involves this French toast for two. I’m a bit of a strict Mama when it comes to sugar and screen-time during the week week, so I like to let loose on Saturday mornings. We make French toast with sugary custard and sugary maple syrup on top, and then we eat it on the couch while watching cartoons. Camille thinks it’s the greatest way to wake up, and she’s not wrong.
Over the years, I’ve perfected my French toast for two game. For me, it started in college with leftover sandwich bread, it migrated into a whole wheat bread situation, and now, we’ve come full circle. Brioche bread makes the best French toast.
After years of experimenting, I am confident in this.
Which bread makes the best French toast?
I won’t deny that other breads are perfectly fine in this recipe. However, if your bakery sells a loaf of brioche grab it! It’s one of the only breads, in my opinion, that keeps very well in the freezer. My favorite thing to find is a sliced loaf of brioche.
If you’re looking for ways to use up leftover brioche bread, a tomato sandwich is the perfect vehicle. See also: lightly toasted with butter and bacon and lettuce, the BLT. Brioche bread is so wonderful because it’s an enriched dough, which means it’s made with eggs. The eggs in the dough give it a tender texture like cotton, and a rich flavor. It’s what white bread wants to taste like.
Ways to serve French Toast for Two:
The only mandatory component (besides maple syrup, of course) is salted butter. Salted butter is a revelation on my pancakes for two, and this French toast for two, too! Beyond that, I like a fresh fruit, usually bananas or blueberries, but my daughter loves strawberries.
I made you a little how-to video for this recipe, because I wanted you to see both the amount of time I dunk the bread in the custard (spoiler alert: not very long), and exactly how the butter should look before you start cooking. French toast should hit a hot cast iron skillet and start to sear and puff up immediately. Bread sitting in butter that isn’t hot enough will soak up the butter and become soggy.
Quick tip: if you’re on Desktop, the video is on the side of the page; if you’re on mobile, the video is at the top of the post.
A quick note about freezing French toast:
I hope that you love this recipe so much that you want to double or triple it to serve later in the week. You can definitely do that! After you cook the French toast in the skillet, move it to a wire rack to cool for a few minutes. Place the slices on a sheet pan lined with something non-stick, like parchment paper or a silicone mat, and then freeze. Once the individual slices of French toast are frozen (usually 6-8 hours), then you can stack them in a freeze bag for longer storage. This is called individually quick freezing something so that it can be stored together later.
I freeze slices of this to make a weekday breakfast special for Camille, and she loves having her ‘Saturday breakfast’ on a random Tuesday.
I hope this French toast for two recipe changes your weekend routine into one that becomes a family tradition, like it has for us.
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, plus extra for serving
- 4 slices brioche bread
- 1/4 cup maple syrup, for serving
- fresh fruit, for serving
- In a shallow pie dish, whisk together the eggs, milk, sugar, cinnamon and vanilla extract. Whisk very well.
- Meanwhile, in a large skillet over medium-high heat, melt the butter. When it's sizzling, dunk each slice of bread quickly in the egg mixture, and then place in the skillet. Cook the slices of bread on each side until golden brown.
- Divide between two plates and serve with extra butter, maple syrup, and fresh fruit.
Any type of bread is great here, but brioche is stellar.
Amount Per Serving: Calories: 904Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 418mgSodium: 734mgCarbohydrates: 117gFiber: 4gSugar: 61gProtein: 23g