Cast Iron French Toast

Two things: I love cooking in a cast iron skillet and I love french toast.

Combine those two things together and you have a crispy, decadent breakfast that you can create in under 20 minutes (give or take a few).

The key to a good french toast, in my opinion, is a thick sliced bread with a slightly firmer texture. In the picture, I used Natures’ Own store bought bread and while it was delicious, it did not compare to the next days version where I used thick sliced of my homemade artisan bread.

Just something to keep in mind!

Also, if my sausage looks a little burned to you, it probably is because I am a paranoid FREAK when it comes to cooking pork products. I also love it really crunchy on the outside. I know, I’m weird okay.

I keep my ingredients super simple and made from things I always have here at the house.

  • 4 eggs
  • dash of whole milk
  • 2 dashes of cinnamon
  • 1 dash of nutmeg
  • 1/2 tsp of vanilla extract
  • Roughly 4 pieces of thick sliced bread
  • A dusting of powder sugar (optional, obviously)

I like to think of my version as very simple, rustic, and not overly sweet. I like for the syrup to do it’s job as far as sweet goes.

I just whip my eggs with a fork (super simple, I never use the appropriate kitchen utensil) and add the rest of the spices and extract. Hold off on the powder sugar though. It’s best when dusted AFTER cooking.

Be sure to mix your spices and eggs together to create and even layer of coating for this next step!

I dunk, pretty aggressively might I add, each slice of toast and plop in in my cast iron skillet that has been heating up to medium heat.

I don’t have a recommended time for each side because I just watch the toast until I see a cripy, golden brown outside start to form.

Keep in mind that you can use whatever bread you have at home as well as omit nutmeg if you don’t like it. I know it’s not completely popular to keep whole milk in your house so 2% or any milk substitute would work as well. Just know that coconut milk and almond milk might alter the flavor slightly.

I’m pretty sure my mom used a little dash of pet milk if I can remember correctly.

That’s one thing about my cooking–it can change with little to no consequences.

I grew up eating something super similar to this cooked by my mom and we used plain and simple sandwich bread. See, versatility!

If you’re feeling really fancy, you could top it with your favorite fruit and maybe a dollop of whipped cream!

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