Pan Frances (French Toast)

A stack of pan frances covered in berry syrup.

5 from 36 votes

The most buttery Pan Frances (French Toast) you’ll ever have. They come out perfectly golden and ready for breakfast or brunch.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Mexican

Servings: slices

Calories: 292kcal

Author: Maggie Unzueta

Ingredients

For the French Toast:

8 slices white bread (day old)
3 eggs
1 cup milk
1 ½ tablespoon sugar
⅛ teaspoon ground cinnamon
½ stick butter
sugar (for sprinkling on top)

To Make the Berry Syrup

1 cup berries (frozen or fresh, whatever mixture you like)
¼ cup sugar
¼ cup water
1 tablespoon lemon juice

Instructions

For the French Toast:

Beat the eggs, milk, 1 ½ tablespoon sugar, and cinnamon together.
Dip the bread slices individually into the egg mixture for 10-15 seconds.
Immediately turn and dip the other side for an additional 10 seconds.
If the bread is too fresh or soft, toast before dipping.
Meat butter in a large skillet.
Add the dipped bread to the skillet.
Cook on medium heat for 2 minutes.
Sprinkle the top of the bread with some sugar, then flip.
Cook for 2 more minutes.
Serve immediately, or keep in a warm oven until ready to serve.

How to Make the Berry Syrup:

Add sugar, water, and lemon juice to a small to medium size saucepan over medium heat.
Bring it to a boil, stirring occasionally.
Add the berries and let it boil for about 5 minutes.
Allow it to cool a bit before serving.

Notes

How to Keep Warm in the Oven

Heat the oven to 200 degrees F and place the french toast on a cookie sheet, or a casserole dish. Put inside while making the rest.

How to Reheat

In the Oven: Heat the oven to 350 degrees F, place toast on a baking sheet in a single layer. Bake for 7-10 minutes, until warm.

In the Microwave: Place the french toast on a microwaveable plate. Set the timer for 2 minutes, cook until warm.

In a regular toaster: Toast for 1-2 minutes. Given, of course, that they fit in the toaster.

On the stove: Melt butter. Add bread and cook for 1 minute on each side.

Freezer Instruction:

Place in a large sealable bag. Remove as much air as possible. Keep in the fridge for up to 4 months. Best if used within 2 months. To prevent them from sticking together, separate the bread with wax paper then add to the bag. Thaw overnight in the fridge.

Storing in the Fridge:

Place any leftovers in an airtight container. Store for up to 5 days.

Nutrition