Weekends are perfect for sleeping in and enjoying delicious breakfasts that the whole family can savor. One of my favorite weekend recipes is easy, simple, and always a crowd-pleaser. It takes an ordinary breakfast and gives it a little upgrade. With just a few ingredients, you can transform a plain morning meal into something truly delightful.
Making French toast with my children has always been a cherished tradition, and it’s something we still enjoy to this day. There’s nothing more perfect for a weekend breakfast with everyone gathered around the table than warm French toast paired with a side of maple syrup.
Grab your butter and maple syrup, and let’s dive right in.
INGREDIENTS:
3 Thick slices of white bread ( or sourdough)
2 Eggs – room temp
1/3 C. Milk
2 Tbsp. Heavy cream
1 Tbsp. Brown sugar
1 Tsp. Vanilla
1 Tsp. Cinnamon
1/4 Tsp. Grated Nutmeg (or preground)
1/8 Tsp. Salt
Butter for the skillet
CINNAMON MAPLE DIPPING SYRUP:
1/2 C. Maple syrup
1 Tbsp. Butter
1/4 Tsp. Cinnamon
Pinch of nutmeg (a little less than 1/4 Tsp)
1/2 Tsp. Vanilla
DIRECTIONS:
- Cut each slice of bread into 3 to 4 equal pieces. Depending on how thick you want them. Place on a plate and let them sit uncovered for about 15 minutes. This dries out the bread slightly so they absorb the custard better and doesn’t get soggy.
- In a bowl, whisk together the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Sit to the side for now.
- In a small saucepan, combine the syrup ingredients except for the vanilla. Stir together and turn the heat to low. Slowly heat the syrup until the butter has melted and it is warm. Remove from the heat and stir in the vanilla. Keep warm.
- In a large skillet over medium-low heat add the butter.
- Dip the bread sticks into the custard, flipping in the custard to coat the entire bread stick. Don’t leave the bread in the custard. Just dip and coat the bread and place immediatly into the hot pan. Cook for 2 to 3 minutes per side, flipping gently. Brown on all sides.
- Transfer to a plate and dust them with a bit of powdered sugar on top.
- Place a few on your plate and pour up some of the syrup on the side for dunking.
- I like to make my own bread. I use my recipe for “Soft white bread” on my blog. It is perfect for any recipe. You can use store-bought Texas toast or something similar. I like the thick bread for this, as it just holds up better to the custard.
- You can double or triple this recipe to fit your family size.
- If you do not like maple syrup, you can sub that out for regular pancake syrup. It will work just fine.
- These will last for about 3 to 4 days in the fridge.
- You can cook these up, let them cool, place them on a sheet tray, and freeze them for a few hours. After they are frozen, you can put them in a freezer-safe bag or container. These should last about 4 to 6 months in the freezer. You can take them out, let them sit out for about 15 minutes while you preheat your oven to 350 . Bake for about 15 minutes or until they are warmed through. Remove and let cool for 5 minutes before serving.
- Serve with a side of cooked bacon, fresh fruit, and eggs cooked to your liking.
