French Toast with Maple Syrup Recipe

Even though the name might lead you to believe French toast is…French, our research tells us it’s not that straightforward. Instead, the concept is believed to date as far back as a 1st-century Roman cookbook. And since that time, similar recipes with different names have been found in Germany, England, Italy, France, Canada, and beyond.

French toast that’s quick and easy, custardy, eggy, vanilla- and cinnamon-infused, and SO delicious! Ready in 10 minutes with simple methods!

Yummy French Toast with Maple Syrup Recipe

Ingredients

BATTER

• 3 Eggs, more if needed

• 1/2 cup whole milk or almond milk, you could use oat or coconut milk

• 2 tsp maple syrup

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon

BREAD

• 2 large pieces sturdy day-old bread (I recommend sourdough)

• 2 tsp butter 

FOR SERVING optional

• Nut butter 

• Fruit of choice (sliced bananas, fresh berries, or compote)

• Maple syrup

• Organic powdered sugar

• 
  

Instructions

1. BATTER: To a shallow bowl or baking dish add Eggs, then slowly add in milk while whisking. Whisk fully to ensure there are no clumps. Then add maple syrup, vanilla extract, cinnamon... Whisk again to combine.

2. Next, heat a large skillet over medium heat.

3. DIP: In the meantime, add your bread slices to the batter and soak on each side for ~15-20 seconds. It shouldn’t be super soggy, but they should be well coated. Option to dust each side with a bit more cinnamon.

4. COOK: Add a bit of butter to the hot skillet and as many pieces of French toast as will fit comfortably. Cook for ~2 minutes, or until the underside is golden brown. Then flip with a fork or spatula and cook for 2 minutes more, or until both sides are golden brown and caramelized. Repeat as needed until all French toast is prepared.

5. SERVING: Serve as is, or with butter or nut butter, fresh fruit, and maple syrup. You could also sprinkle with organic powdered sugar or add whipped cream for a more decadent touch.

6. STORAGE: Best when fresh. Not freezer friendly. You can make the batter up to 2 days in advance, though best when fresh. Enjoy!