My favorite breakfast dish is Robert Irvine French Toast. What’s not to love? It’s buttery, doughy, sweet, and simple.
You’d think such a popular French toast dish would necessitate a new trick, but Irvine has nothing wild planned. Instead, this French toast dish is so easy to make, you probably already have all the ingredients. But after recreating it, I’m confident it has a few unique features.
Here’s an example: Four eggs and 1/4 cup milk for four persons is a lot of egg. The outcome is a crispy coating on your French toast that won over my family, especially my four kids. This time I used the suggested amount of butter (four tablespoons) and realized my previous French toast problem was not using enough butter. He also uses brioche bread, which elevates it even further.
A huge plus? You don’t need to eat much to be full. My kids were full after one slice, but I had two, which satisfied my sweet taste and kept me going all morning. Read on for the entire recipe and steps.
Who Created French Toast?
In 1724, an innkeeper in Albany, New York, created the first American french toast. The innkeeper Joseph French, who named his dish French’s Toast, forgot the apostrophe. So today’s delectable dish is known as french toast, leaving the culinary genius in the past.
Our big all-day breakfast buffet contains our incredible assortment of french toast. Ask the locals if our Captain Crunch french toast is worth the hype. Our Elm St. location serves amazing food and has the friendliest staff around. We hope to see you.
How to Make Robert Irvine French Toast?
French toast is great with brioche or challah. After being dipped in batter and pan-griddled in butter, they turn custard-like inside. The extra sugar in the egg mixture helps to brown and caramelize the exterior. Changing the flavor is simple: Cinnamon, nutmeg, and vanilla add warmth to this recipe. A pro tip: Don’t over-soak the bread. Submerge it in the batter for a few seconds, then drain it before cooking. And when the melted butter bubbles subside, your pan is hot enough.
- Ground cinnamon 1 tsp
- Ground nutmeg 1/4 tsp
- Sugar 2 tablespoons
- Butter 4 tablespoons
- Eggs 4
- Milk 1/4 cup
- Vanilla extract 1/2 tsp
- Challah, white, or brioche bread 8 slices
- Maple syrup warmed 1/2 cup
- Set aside a small bowl of cinnamon, nutmeg, and sugar.
- In a pie pan, combine eggs, milk, and vanilla.
- Meanwhile, melt the butter (big enough to fry up at least two pieces of toast at a time).
- Mix in the cinnamon/sugar mixture.
- Dip each bread slice in the egg mixture on both sides.
- Fry each piece of bread gently until golden brown. Rep on the other side.
- Serve with warm syrup and fruit, if desired.