Classic French Toast. Thick bread dipped in vanilla egg mixture, pan-fried in butter until golden brown with crispy edges and soft center.
Brioche and challah have enough structure to absorb egg mixture without falling apart. Sandwich bread becomes too soggy. Day-old bread works better than fresh. The drier texture absorbs liquid without getting mushy.
Keep finished toast warm on a wire rack in a 200°F oven while cooking remaining batches. Paper towels will steam the crust and make it soggy. French toast does not reheat well. The texture becomes rubbery. Best eaten immediately.
Recipe spotlight: French Toast: 1,600 Years in the Making
Ingredients
- 4 Eggs
- ¾ cup Whole milk
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- 1 tbsp Granulated sugar
- 1 pinch Salt
- 8 Thick-cut bread (brioche or challah)
- 3 tbsp Butter
- Maple syrup (for serving)
- Fresh berries (for serving)
Ingredients
- 4 Eggs
- ¾ cup Whole milk
- 1 tsp Vanilla extract
- ½ tsp Ground cinnamon
- 1 tbsp Granulated sugar
- 1 pinch Salt
- 8 Thick-cut bread (brioche or challah)
- 3 tbsp Butter
- Maple syrup (for serving)
- Fresh berries (for serving)
Instructions
Before you cook
Cook notes
- • Brioche and challah have enough structure to absorb egg mixture without falling apart. Sandwich bread becomes too soggy.
- • Day-old bread works better than fresh. The drier texture absorbs liquid without getting mushy.
- • Keep finished toast warm on a wire rack in a 200°F oven while cooking remaining batches. Paper towels will steam the crust and make it soggy.
- • Egg mixture can be whisked the night before and refrigerated. Whisk again before using.
- • French toast does not reheat well. The texture becomes rubbery. Best eaten immediately.
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