German French Toast
Elevate your breakfast or brunch game with this delightful take on a classic — German French Toast. Crafted with hearty slices of stale German bread like Bauernbrot or sourdough rye, this recipe transforms rustic flavors into a comforting morning treat. The bread is soaked in a cinnamon-vanilla egg mixture, then griddled to golden perfection in butter, creating a lightly crisp, caramelized crust with a tender, custard-like interior. Finished with a dusting of powdered sugar and paired with maple syrup or fruit preserves, this dish is as visually stunning as it is delicious. Ready in just 25 minutes, this quick and easy recipe is perfect for cozy family mornings or a crowd-pleasing weekend brunch. Indulge in the rich taste of this German-inspired French toast and experience a fusion of texture and flavor that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 slices stale German bread (e.g., Bauernbrot or sourdough rye)
- 3 large eggs
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 1 tablespoon powdered sugar (for garnish)
- 0.25 cup maple syrup or fruit preserves
Instructions
Cut 6 slices of stale German bread into thick slices, about 1 inch each, if not sliced already. Using bread that is slightly stale will help it hold up during soaking.
In a medium-sized bowl, whisk together 3 large eggs, 1 cup of milk, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and 1 tablespoon of sugar until fully combined and slightly frothy.
Dip each slice of bread into the egg mixture, ensuring both sides are evenly coated. Allow the bread to soak for about 15 seconds per side for better absorption, but do not oversoak to prevent it from falling apart.
Heat a large non-stick skillet or griddle over medium heat. Add 2 tablespoons of unsalted butter and allow it to melt completely, spreading it evenly across the cooking surface.
Place the soaked slices of bread onto the hot skillet or griddle in a single layer, avoiding overcrowding. Cook each slice for 3-4 minutes per side, or until golden brown and slightly crispy on the outside.
Remove the cooked French toast and keep warm in a low oven (200°F) while you repeat the process with the remaining slices, adding more butter to the skillet as needed.
Once all slices are cooked, plate the German French toast and garnish with a light dusting of powdered sugar.
Serve warm, accompanied by maple syrup, fruit preserves, or even fresh berries, if desired.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 72.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 536 mg | 41% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
