Preheat oil in 10-inch skillet over medium-high heat. In a 1 shallow bowl whisk together the egg, milk, sugar, and vanilla until well combined.
Dip the bread into the egg batter and thoroughly coat both sides.
Lower the heat to medium. Add the coated bread to the heated skillet and fry for about 3 minutes. Use a spatula to flip the bread and continue cooking for another 2-3 minutes. The outer layer and crust will have a slightly crispy texture and the inside will be soft and creamy.
Serve topped with fresh berries, diced apples, and powdered sugar or drizzled with maple syrup.
Notes
Use stale bread to avoid an overly soggy French toast. Leave the bread out overnight or if it's a last-minute breakfast decision, toast the bread lightly, just enough to dry it out a bit. This recipe is also amazing made with a thick-cut Brioche bread.
The custard base is vital for French toast. A mixture of eggs, whole milk (or cream for extra richness), a touch of sugar, and vanilla extract make for a classic taste. Some people also like to add a dash of cinnamon or nutmeg.
Make sure to soak the bread slices in the egg mixture thoroughly. You want the mixture to penetrate into the bread but not make it overly soggy. If your bread is very dense, you might need to let it soak for a few minutes longer.
Cook your French toast on medium heat. If the heat is too high, the exterior can burn before the inside is properly cooked.
Butter adds a beautiful flavor to the French toast and helps it get a nice golden-brown crust. If you're worried about the butter burning, you can use a combination of butter and a neutral oil, like canola.
The egg mixture within the bread needs to cook thoroughly. Undercooked French toast can be soggy in the middle. Press lightly on the center of the toast with your spatula; if it springs back, it's done.
French toast is best served immediately while it's still warm and crispy. Classic toppings include powdered sugar, maple syrup, fresh fruits, or a dollop of whipped cream.