The Most Delish Dessert Recipe of French Toast That Can Be Enjoyed As Breakfast Or Dessert

The delectable French toast, also called eggy bread more informally, is a timeless classic that’s popular all over the world. Slices of bread are essentially soaked in an egg mixture with spices. The bread absorbs the mixture, becoming dense and flavourful, and is then cooked until golden and decadent. This simple dish is deeply versatile, with chefs experimenting with different bread types, each of which leads to a unique flavour adn texture for the dish, be it brioche, slices, loaves or even sourdough. The French toasts can also have any variety of toppings, from the classic honey or powdered sugar to fresh fruits and berries and whipped cream. It can also have savoury toppings like bacon or ham. All of this makes it a great choice as either breakfast or dessert that makes for the most delish dessert recipe ever. Depending on when you choose to serve it, you can add toppings accordingly. So follow this recipe to make the delicious French toast, dress it up with the appropriate toppings and then serve them warm and moist.

Ingredients:

• 4 large eggs
• 162.67 g milk
• 31.25 g all-purpose flour
• 50 g granulated sugar
• 1 g salt
• 3 g ground cinnamon
• 4 g vanilla extract
• 8 thick slices bread

Directions:

• In a bowl, add the eggs and whisk until they are smooth and fluffy. Add the milk to the eggs, whisking thoroughly. Then add the sugar and whisk well until all the sugar has dissolved. Add the vanilla extract and mix. Set aside.
• In another bowl, add the flour, granulated sugar, salt and ground cinnamon. Mix well.
• Now slowly add the flour mixture to the wet ingredients. First, add a spoonful of the flour mixture to the egg mixture. Whisk until thoroughly mixed in and no lumps remain. Then add another spoonful of the flour mixture and then whisk again. In this way, little by little, add all of the flour mixture to the egg mixture bowl, until all of it is thoroughly mixed in.
• Heat a pan on medium heat.
• Now dip the bread slices into the batter and dunk it in, so that it's thoroughly dipped in on both sides. Place this slice on the hot pan and let it cook for a few minutes. The bottom of the bread should start becoming golden brown. Then flip it and let it cook on the other side as well. Place on a serving plate and repeat this process with all the bread slices. Stack them on teh serving plate or place them flat, slightly overlapping each other.
• Now, it's time for the toppings. If you want something simple, you can just sprinkle or dust cocoa powder, confectioners’ sugar or cinnamon powder on top. Of you can drizzle honey or maple syrup. If you want a bit of a crunch, add chopped nuts on top, and if you want something refreshing, add sliced fruits like bananas and berries on top. For something more decadent, top with chocolate sauce or caramel sauce, almond or peanut butter, or a dollop of whipped cream or a scoop of ice cream. You can even add brownie crumbs on top or anything else you prefer.
• Serve warm.

Notes, tips and tricks:

• Use thick bread slices so they can really soak in the egg mixture and become rich and dense. You can even experiment with different varieties of bread. But avoid really thin slices of bread that might easily fall apart. 
• The flour is not a part of most traditional recipes but it makes the egg mixture more of a batter, leading to a fluffier and more delicious French toast.
• Any type of milk will work. Full fat whole milk, with a splash of cream, will result in the creamiest batter. But if you want, you can use other types of milk too, like skimmed milk, half and half, 2% or any other milk you prefer. You can also use a dairy free alternative like almond milk, oat milk, soy milk or any other milk of your choice. But the fluffiness and moistness of the French toasts will be slightly affected.
• Leftover French toast acn be stored in the freezer for up to three months. Place parchment paper between each slice before freezing so that it doesnt stick to each other. Thaw overnight in the fridge before reheating.