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cracker barrel french toast recipe

Cracker Barrel French Toast Recipe

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Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 4 slices Texas toast (1-inch thick)
  • 3 large eggs
  • 3 tbsp heavy cream
  • 1 tbsp whole milk
  • 1 tsp granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • Pinch of salt
  • 2 tbsp unsalted butter
  • Powdered sugar, for serving
  • Maple syrup, for serving

Method
 

  1. Whisk together the 3 eggs, 3 tbsp heavy cream, 1 tbsp milk, 1 tsp sugar, 1 tsp vanilla, ½ tsp cinnamon, ⅛ tsp nutmeg, and a pinch of salt in a wide shallow bowl until fully combined and smooth.
  2. Lay 2 slices of Texas toast in the custard and soak for 20 to 25 seconds per side, pressing gently. Repeat with the remaining 2 slices.
  3. Melt 1 tbsp butter in a large skillet over medium heat, then cook the first 2 soaked slices for 3 to 4 minutes on the first side and 2 to 3 minutes on the second, until deep golden brown on both sides.
  4. Melt the remaining 1 tbsp butter and cook the final 2 slices the same way, 3 to 4 minutes then 2 to 3 minutes, keeping the first batch warm in a 200°F (93°C) oven.
  5. Transfer all 4 slices to plates, dust with powdered sugar, and drizzle with maple syrup.

Notes

This recipe is built for Texas toast, but brioche or sourdough cut 1 inch thick will get you a very similar result. If you're feeding more than 2 people, the custard doubles cleanly and holds in the fridge for up to a day ahead. The most common mistake is cooking on heat that's too high, which browns the outside before the center sets — medium and steady is the move.