This weekend, treat your family to this perfectly sweet and fluffy Old-Fashioned Cherry French Toast for the most epic brunch!
Are you team French toast or team pancake? Listen, I hate to be the one to draw a line in the sand, but I think everyone has a preference. Normally, I’d say I’m a pancake girl, but since I’ve started make French toast this way, I might be a convert! This Old-Fashioned Cherry French Toast is going to be a weekend staple from here on out.
I always thought the only way to make French toast was the standard egg, cream, etc… mixture. Then, I saw this recipe in a vintage cookbook and it called for the addition of flour. Intrigued, I decided to try it even though I thought it was a bit odd to add flour to my bread, but whatever.
It was A-MAZING. Obviously. It was a total game-changer in my book. I think maybe one reason why French toast wasn’t my favorite is that it was just so eggy. Even though I love eggs, I definitely prefer this version!
Do you have a go-to French toast recipe? Since finding this method I’m super intrigued to try out more. Follow me over on Pinterest for more weekend brunch inspiration!
Ingredients & Subs
- Whole Milk — Half & half would work just fine!
- Cinnamon and nutmeg are optional!
- Brioche — Challah bread is a favorite and even white bread is fine! My only note is that whatever bread you choose, you buy a whole loaf and slice thick yourself or have the bakery slice in 1-inch slices.
- Cherries — This weekend, I’m thinking PEACHES. Really any seasonal fruit you want would be great!
How to store
If you need to cook the French Toast in batches, pop your finished toast on a baking sheet in a 200ºF oven. I actually popped mine in my air fryer at a low temp so it would stay crispy while I made another batch and it worked SO amazingly!
To freeze, cook it as directed and then allow it to cool completely on a wire cooling rack to keep it from getting soggy. Once cooled completely, place it on a baking sheet lined with parchment paper. Place the baking sheet into the freezer until the French toast is solid. Then, transfer the frozen toast to freezer bags for up to 1 – 2 months.
To reheat, just pop them in the toaster! You can also reheat the French toast in the oven at 300ºF degrees for 5-8minutes. You can also microwave, but the texture won’t be the same.
Don’t leave your bread in the egg mixture for too long! 15-20 seconds per side is the sweet spot for a thick slice like these. To get the perfect golden-brown crust, make sure that your griddle/pan is hot enough. You can drip a drop of water in your pan to make sure it sizzles or a drop of the egg mixture to make sure it’s hot enough.
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I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 1 large egg
- 2 tbsps unsalted butter, melted + butter for griddle
- 3/4 cup whole milk
- 2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tbsp granulated Sugar
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1 Loaf Brioche or Challah Bread, sliced in 1-inch thick slices
- 1 cup maple syrup
- 1 cup fresh cherries, pitted and halved
- Beat the egg in a baking dish large enough to fit your bread slices.
- Whisk in the melted butter, then slowly add the milk and vanilla, whisking to combine.
- Add the cinnamon, nutmeg, sugar, salt, and flour. Whisk until completely smooth.
- Soak each side of the bread in the batter for about 15-20 seconds.
- Heat a large skillet or griddle over medium heat and melt butter to lightly cover the bottom.
- Cook the bread for about 1 minute, or until golden and flip the bread, cooking on the other side for equal time or until golden.
- To make the syrup, bring the maple syrup to a boil in a medium-size saucepan. Immediately remove from the heat and stir in the cherries.
- Serve warm with Cherry Maple Syrup!