Whole wheat French toast is just as good as white bread French toast! Most French toast recipes call for white bread, but in fact, sliced, whole-wheat sandwich bread is soft and spongy, and soaks the egg mixture really well. It softens as you fry it, leaving you with a golden, crispy outside and a pleasantly soft and chewy inside.
I really don’t think you’d miss anything at all by using whole-wheat bread for this French toast recipe instead of white bread.
- 1 large egg
- ½ cup whole milk
- 1 tablespoon pure vanilla extract
- 4 slices whole-wheat sandwich bread, dry or lightly toasted
- 1 tablespoon unsalted butter
- ½ cup sugar*
- 1 teaspoon cinnamon
- In a shallow, 9 X 13-inch baking dish, whisk together the egg, milk and vanilla until well-combined and foamy. Place the bread slices in the dish and allow them to soak the mixture, about 1 minute on each side.
- After flipping the bread slices, heat a double-burner griddle or two large skillets over medium heat, about 3 minutes. French toast must be cooked over medium heat - no higher - to achieve a golden-brown, crispy exterior and a tender, warm interior.
- Add the butter to the hot griddle and brush to coat.
- Cook the bread slices until golden-brown, 3-4 minutes on each side.
- Meanwhile, in a shallow bowl, mix the sugar and cinnamon.
- As soon as you remove the cooked bread slices from the griddle, roll them in cinnamon sugar. Serve immediately.