Brown Sugar French Toast

Pictured on left

Brown Sugar French Toast

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup milk

  • 4

    egg yolks

  • 2

    tablespoons unsalted butter, melted

  • 3

    tablespoons brown sugar

  • ½

    teaspoon salt

  • 1

    tablespoon vanilla extract

  • Eight

    ¾-inch-thick slices day-old white Pullman bread

  • Vegetable oil

  • 1


  • Powdered sugar, for garnish


In a wide, shallow bowl, combine milk, egg yolks, butter, brown sugar, salt and vanilla. Whisk until well blended. Working with one slice at a time, dip bread in custard until thoroughly moistened but not soggy, about 15 seconds per side. Let excess custard run off into bowl, then transfer slices to a plate and set aside. Set a large frying pan over medium heat. Swirl in enough oil to just coat bottom of pan and heat until it begins to shimmer, 1-2 minutes. Add two custard-dipped bread slices to pan and fry until crisp and golden brown, about 4 minutes per side. Transfer slices to a paper-towel-lined plate and tent loosely with foil to keep warm. (Leave a small opening between foil and plate to prevent toast from becoming soggy.) Repeat with remaining slices, adding a bit more oil if pan gets dry. To serve, divide slices among four plates and top each serving with a squeeze of lemon juice and a light dusting of powdered sugar.


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