In my opinion, the best French toast is sweet, but not too sweet, is crunchy on the outside, creamy on the inside, and doesn’t have a bunch of fussy ingredients. Quality is the key to success here. Use a good bread like challah, brioche, or think cut, fresh-baked white bread and make sure that whatever your using to cook the French toast distributes heat evenly. I like to use a cast iron pan or cast iron griddle.
Here’s my recipe for Classic French Toast. I hope you enjoy!
Classic French Toast
- 4 Tbs. unsalted butter; more for the pan
- 1 ½ cups milk, at room temperature
- 6 large eggs, at room temperature
- 2 ½ Tbs. sugar (I like to use torbinado sugar)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon Kosher salt
- 8 to 10 3/4-inch-thick slices challah, brioche, or hearty white sandwich bread
- Maple syrup, heated, for serving
- Powdered sugar (optional)
Pre-heat your oven to 250 degrees F. Be sure that your rack is positioned in the middle of the oven.
Melt 4 tbs. butter. In a medium bowl, combine the melted butter, milk, eggs, sugar, vanilla, cinnamon, nutmeg, and salt and whisk until the sugar and salt are dissolved.
Transfer the mixture to a large baking dish large enough to soak your bread slices.
Working in batches, add 2 or 3 slices of bread (or as many as will fit in your skillet in a single layer) to the mixture and soak, turning once, until bread has absorbed liquid but is not soggy, about 10 to 15 seconds per side.
In a skillet over medium heat, melt about 1 tbs. butter. Use a slotted spatula to add the soaked bread in a single layer. Cook, turning once, until golden brown, 2 to 3 minutes per side, depending on temperature of the pan. Transfer to a baking sheet, arranging the pieces in a single layer, and put in the oven to keep warm.
Repeat with the remaining bread, briefly rewhisking the batter before soaking, and wiping out the skillet and adding fresh butter between batches.
Serve with a sprinkle of powdered sugar and drizzled with warm maple syrup.