Egg White French Toast

1. 1
   prep

   Slice the bread

   If not pre-sliced, cut brioche or challah into 8 thick slices, about 3/4-inch each. Day-old bread works best.

   TIPSlightly stale bread soaks up the egg mixture better without falling apart.
2. 2
   mix · ~2 min

   Make the egg white custard

   1.In a large bowl, whisk egg whites until frothy and slightly foamy, about 30 seconds.

   2.Add milk, vanilla extract, cinnamon, nutmeg, and salt.

   3.Whisk until spices are evenly distributed and mixture is uniform.
3. 3
   prep · ~3 min

   Soak the bread

   1.Heat a large non-stick skillet over medium heat.

   2.Dip each bread slice into the egg white mixture for about 15-20 seconds per side.

   3.Let excess drip off before transferring to a plate.

   TIPDon't oversoak — bread should be saturated but not falling apart.
4. 4
   fry · ~7 min

   Cook the French toast

   1.Melt 1/2 tablespoon butter in the hot skillet until just bubbling.

   2.Place 2 slices of soaked bread in the skillet and cook 2-3 minutes until golden brown.

   3.Flip carefully with a spatula and cook the other side another 2 minutes.

   TIPMedium heat is key — too hot burns the outside before the inside sets.
5. 5
   fry · ~8 min

   Cook remaining batches

   1.Wipe skillet clean with a paper towel between batches.

   2.Add remaining butter in 1/2 tablespoon increments as needed.

   3.Cook remaining slices the same way until all 8 are done.
6. 6
   serve · ~1 min

   Plate and serve

   1.Place 2 slices on each plate.

   2.Top with fresh blueberries, a dusting of powdered sugar, and drizzle with maple syrup.

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