Martha Stewart's Recipe for French Toast - My Take

Prep: 20 minutes | Cook: 10 minutes | Serves: 4


4 slices of crusty Italian bread, sliced 1-inch thick

3 large eggs

3/4 cup whole milk

1 tablespoon pure vanilla extract

1 tablespoon lemon zest

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon granulated sugar

1/4 teaspoon sea salt

2 tablespoons salted butter

1 tablespoon canola oil


Whisk the eggs, milk, vanilla, lemon zest, cinnamon, nutmeg, sugar and salt together. Set the bread in a single layer in a shallow baking dish. Pour the liquid over the bread, making sure to coat the top of each piece. Let the bread soak for 5 minutes, then flip the bread.

Heat the butter and canola oil over medium in a large skillet. Once the butter becomes foamy (about 5 minutes), add the soaked bread in one layer and let it cook for 4 minutes, then flip. Cook for another 4 minutes, then add additional minutes on each side to make sure it's evenly golden brown.

Serve hot with butter and syrup, or a dusting of powdered sugar.


Liza Hawkins | (a)Musing Foodie | February 2013