Easy Small Batch French Toast Recipe For One (or Two)

This easy small batch French Toast recipe is perfect for slow mornings when you’re cooking for one or two. Made with just a few pantry staples and thick slices of brioche, it’s the kind of cozy breakfast that feels like a quiet, perfect weekend luxury.

Quick question:  Do the French eat French Toast?

I hated bananas from the tender age of 6 straight through until the ripe old age of 32.5. I remember it very distinctly. I was with my parents in the Disneyland parking lot. I saw a man eating a banana, chewing wide with his mouth open. I couldn’t take my eyes away because it was 100% disgusting. Have you ever seen anyone eat a banana, chewing with their mouth open? Even in my six year old brains I was like… WELP, there goes that fruit. BANANAS ARE DISGUSTING.

I had a similar experience in a chain diner with a plate of cold French Toast. It was rubbery, and weird and no amount of powdered sugar or maple syrup could save it. In my child brains I was like.. WELP, there goes that fine breakfast food. Until, that is, last Sunday when I was staring down a fine loaf of soft brioche, two eggs, and some heavy cream think… I really should give this another shot.

I was so wrong. French Toast, especially when made in very small, personal-sized batches, is DELICIOUS! Not soggy or rubbery and best eaten in silence with hot coffee and weird Internet news (as one does on the weekend).

List of Ingredients

• Eggs
• Butter
• Bread
• Cream
• Sugar
• Syrup, sprinkles, powdered sugar, homemade berry syrup – whatever you fancy to top your French Toast

The BEST bread to use.

If we’re going to take the time to turn our bread and eggs into French Toast, we might as well use the best bread we can. Go for an eggy brioche. It’s like a pillow of bread, egg, and butter. It’s absolutely delicious on its own so, surely it will be extra divine as French Toast!

First, crack two eggs into a large, wide opening, shallowish bowl, pour in heavy cream and whisk very well. Add the cinnamon/sugar mix to the eggs and cream.

TIP: Mix the sugar and cinnamon together in a separate bowl BEFORE you put it into the cream and eggs. This will keep the cinnamon from getting lumpy and clumpy once whisked into the wet ingredients.

Next, decide if you are making 2 slices or 4 slices. I made two stellar slices of French Toast. Two just for ME… that’s right. If you’d like to make this a serving for two, double the bread, add more cream and a dash more sugar. The instructions for a small but double batch of French Toast are also below in more detail.

Place the thick sliced brioche into the sweetened cream mixture. Allow the bread to sit and soak for 15 seconds. This is just enough time for a creamy and eggy bread… not soggy bread.

Then, flip the brioche over and do the same for the other side. Remove the bread from the egg mixture and place into a hot pan coated with melted butter.

Then, let one side cook to your desired butter-toasted brown shade. Flip and repeat. Just ONE flip will do. Cook all remaining slices of brioche until you have your desired amount. Top with cinnamon sugar, a few colored sprinkles, or try my Maple Blueberry Syrup recipe for a taste of summer and French Toast heaven.

For a single batch, you’ll have some extra egg mixture. That’s just how this goes. For a double batch, you’ll have less extra. It’s all good.

I feel like I’ve figured out at least part of your weekend. I hope the rest is a good one. Also… I mostly like bananas now. In case you were worried. (I can’t imagine you were.) Wanting something more savory to break your fast? Try my Perfect Cheddar Chive Scones with Hot Honey Butter.

French Toast for One or Two

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Joy the Baker
• Prep Time: 10 minutes
• Cook Time: about 5 minutes
• Total Time: 15 minutes
• Yield: 2 1x
• Category: breakfast, brunch

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Description

This small batch French toast recipe is perfect for slow mornings when you’re cooking for one or two. Made with just a few pantry staples and thick slices of brioche, it’s the kind of cozy breakfast that feels like a quiet luxury.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 1/3 cup heavy cream, half and half, or whole milk (use 1/2 cup for 2 servings)
• 1 tablespoon granulated sugar (1 1/2 tablespoon for 2 servings)
• 1/4 teaspoon ground cinnamon (heaping 1/4 teaspoon for 2 servings)
• 1 teaspoon pure vanilla extract
• 2 or 4 thick slices brioche bread (4 slices will be for 2 servings)
• 2 tablespoons butter (3 tablespoons for 2 servings)
• pure maple syrup for serving

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Instructions

1. In a medium shallow bowl, whisk together eggs and cream (or whatever milk you’re using). In a small bowl, stir together the granulated and cinnamon. Stirring the sugar and cinnamon together will keep the cinnamon from clumping up in the egg mixture. Whisk the eggs, cream, sugar and cinnamon until the egg whites are broken down and well mixed into the cream.
2. Place a nonstick skillet over medium heat. Add a pat of butter, about 1 tablespoon and allow to melt. Dip one slice of brioche into the egg mixture. Allow to sit for 15 seconds then flip to moisten and coat the other side. Allow to sit for another 15 seconds.
3. Place the dipped slice of bread in the hot skillet and cook until golden brown, about 1 minute and 30 seconds. Gently flip and cook on the other side until golden brown. Don’t press down and flatten the toast. Keep it fluffy. Continue until both or all of the slices are cooked, adding more butter to the pan as necessary throughout cooking.
4. Serve warm with more cinnamon sugar and maple syrup. Bacon, too… because always.

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Nutrition

• Serving Size: 1