The worst breakfast is a poorly executed French Toast. You know what I mean, way too eggy on the outside, only to find gooeyness in the middle, no thank you. Well this recipe is NOT that. In fact it’s perfectly crisp on the outside, all the way to the edges. Just the right flavor of cinnamon and light and airy center. It’s easy too.

Start off with a good sourdough. Stale bread works the best, but even fresh will work since we dry it out in the oven. Trim the crust off, or use your favorite cookie / biscuit cutter to give the edge an equal crisp.

1 – 10 pieces bread


In a 350° convection oven, set your pieces of bread directly on the rack. Let them dry out until they just start to brown on the edges (they shouldn’t brown completely).

While the bread is drying out, make the egg mixture to dip the toast in. I usually eyeball this, but the ratio of egg to milk is important. Whisk gently with a fork.

1 Tablespoon melted butter
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup milk


Next butter your skillet on medium–high heat. Once the butter starts to bubble dip each piece of bread in the mixture and then put straight on the skillet.

Cook for 1-2 minutes on each side, and then leave on the skillet (or put on a cooling rack until ready to serve). Don’t store them on a plate, they will get soggy and that’s not cool with French Toast.


And that’s all there is too it. Serve with warm butter and maple syrup.

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