Once the slices are pan-fried to the perfect golden brown, you can top this easy and impressive breakfast with anything you like We love a dollop of Greek yogurt, a sprinkle of fresh berries, and a drizzle of maple syrup which makes a breakfast perfect for weekdays and special occasions alike. The best french toast recipe relies on thick slices of bread that can soak up all of the spiced custard for the ultimate fluffy breakfast treat.
We use challah, a sweet and eggy loaf, as the base for our classic french toast recipe, but you can use any bread you have on hand. Our dish starts with milk, eggs, cinnamon, and vanilla, which get whisked together. Our super easy (we promise!) recipe for making French toast from scratch takes just minutes, and it means you can get a decadent and sweet breakfast on the table even on the busiest of days (though it's certainly not a healthy breakfast - but you already knew that).
How to make french toast how to#
However, once you know how to make french toast, even your pickiest eaters will become fanatics. Our classic and fluffy french toast recipe is simple enough to serve on a weekday but can be gussied up to add to your brunch menu. Serve warm with butter and syrup or desired toppings.We all know breakfast is the most important meal of the day, but finding something the whole family can agree on? That's another story.Cook French toast for 2-3 minutes, or until the bottom of the bread is golden brown and the custard is set.(Coat only as many slices as you will be cooking at one time, for a maximum of 2-3 seconds per side.) Let the excess batter drip off and immediately place the soaked bread onto griddle or skillet. When pan is heated, dip slices of bread into the French toast batter, one at a time, flipping the bread over to coat both sides.Grease with cooking spray or butter for a crispier bread. Preheat griddle to 350˚F or warm a skillet over medium heat.Whisking until the custard mixture is a smooth and consistent texture. Then add the remaining milk, eggs, vanilla extract and salt. (A 9-inch pie dish or 11x7-inch baking pan works great.) Slowly whisk in a small amount of milk to form a wet paste with the cinnamon. Be sure to let the batter drip off of the bread before cooking the French toast. Whisk (or throw the batter in a blender) until the mixture is one consistent texture. The salt in the batter should also help break down the eggs to fully incorporate them. Whisk the batter completely to help prevent this. Any leftover clumps of egg will cook on on the outside of the bread. Egg Showing on Bread: The batter wasn’t whisked well enough.Cook the French toast just until the custard is set. The milk mixture should soak almost completely through the bread, without it being saturated. Dry French Toast: Either there wasn’t enough custard mixture in the bread, or it was cooked too long.Warm it to medium heat, instead of medium-high, before adding more French toast. Outside is Cooked, but the Inside is Still Liquidy: If the outside is cooking faster than the middle, then the heat is on too high.Fresh bread has more moisture that can add to the soggy texture. Coat only as many slices as you will be cooking at one time to prevent soggy French toast. Using stale or dry bread is the best prevention. Soak the bread for 2-3 seconds max on each side. Soaking the bread for too long will make the bread soft, even when cooked through. Skillet French toast should crisp up and cook fast. Soggy French Toast: The bread was soaked too long.