French Toast with Sugar Crust Edge

Saturday, December 11, 2021

We have pancakes every Sunday.  Most Sundays.  So, I like to switch it out once in a while with some French Toast, and since we had some leftover french bread - we went for it 

French Toast with Sugar Crust Edge

December 11, 2022

Yield: 4 slices

Prep time: 5

Cook time: 5

Total time: 10


3 eggs, 1 yolk removed (because)

1/2 cup milk

3/4 tsp vanilla extract

2 slices of bread per person (use what you have)

1 tbsp or less, butter for cooking the toast

1/4 cup cinnamon sugar (mix 1 tsp cinnamon to sugar)


Preheat your flat pan or and when it's hot enough to sizzle butter, it's ready.  I use a scant teaspoon sliced off a stick butter for each set of french toasts I am making.

Combine the cinnamon and sugar in a small bowl and set off to the side for a moment.

In a shallow dish whisk together the four eggs, heavy cream or milk, vanilla extract, whisk to break up the eggs completely. 

Place the bread into the egg mixture, and soak for about 30 seconds, then flip to the other side.  Sprinkle the top side just around the edges only with the cinnamon sugar mixture.


Cook the toast, until browned on the bottom about 3-4 minutes, then flip.  Sprinkle the edges of the side you just cooked with the cinnamon sugar mixture.  When the second side is done, flip back to side 1 for about 45 seconds to cook the cinnamon sugar into the bread.

Serve with your favorite maple syrup, a pat of soft butter.  You can sprinkle with powdered sugar if you like, but it's already a sugar fest, so don't.

Inspired by Simply Scratch


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