Felipe’s French Toast
My dad is know as “Felipe the Cabana Boy” in certain circles, so it only felt right to call his French Toast recipe Felipe’s French Toast. I have so many memories of my dad making this for me as a little girl, and then cutting my slice of bread into 9 perfectly square pieces. I would then reserve the middle-most piece as my last bite, as it would certainly be the most buttery, sugary and delicious. As an adult, when I am craving the nostalgia, warmth, and joy of childhood, I bust out this recipe, even if it’s just for me.
What You’ll Need
4 eggs
1¼ cups milk
1 tsp cinnamon
1 tsp vanilla extract
Pinch of salt
4 tbsp butter, divided (plus extra for serving)
8 slices bread (I love using thick-cut sourdough that needs to be used before it goes stale)
To serve: maple syrup, cold butter, and/or sugar in the raw
How to Make
First, let’s prep our egg custard.
In a shallow bowl, whisk together eggs, milk, cinnamon, vanilla, and salt until smooth.
Next, dip your bread slices into the egg wash.
Let each slice soak for about 11 seconds per side. You want the bread fully coated and custardy, but not falling apart.
Finally, you’re ready to make french toast!
Heat a skillet or griddle over medium heat and melt 1 tbsp butter to coat the pan. Cook the soaked bread slices for 2–3 minutes per side, until golden brown with crisp edges and a soft center. Repeat with remaining butter and bread.
Enjoy!
