Our best French toast recipe lives dangerously close to bread pudding. Thick, sturdy slices of white bread are soaked in custard for no less than 10 minutes on each side. Yes, 10 minutes on each side. Try this with any old sandwich bread, and you’ll be met with a disintegrated mess. But, if you secure a loaf of eggy brioche or challah, or a pillowy Pullman bread, the results of this long, leisurely bath are slices fully enriched with eggs and cream that taste as decadent upon first bite as they do at the last.
A few more tips for French toast perfection: Cook the soaked bread in a mixture of butter and neutral oil. This will give the slices slightly crispy, golden brown edges imbued with the rich flavor of the butter while the oil keeps things from getting too dark.
We’ve streamlined the custard, but you could take a few liberties. For a dairy-free variation, swap in your favorite dairy substitutes (almond milk and creamer are particularly nice). We also wouldn’t say no to a splash of vanilla extract or bourbon if you like sweet toppings. If you prefer something savory, like a fried egg and chile crisp, skip it. In spring and summer, nothing makes a better topping for French toast than fresh berries. In winter, a citrus salad is a great accompaniment, but we also wouldn’t mind a simple dusting of cinnamon sugar.
Entertaining a crowd for brunch or hosting family for the holidays? French toast casserole is the way to go.
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What you’ll need
3-Qt. Baking Dish
$17 At Amazon
Large Skillet
$74 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
6
¾
¾
¼
2
2
Preparation
Step 1
Preheat oven to 250°. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect). Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes.
Step 2
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
Step 3
Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
Step 4
Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.
Editor’s note: This French toast recipe was first printed in December 2014 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our favorite weekend breakfast recipes →
Leave a Review
Reviews (240)
Back to Topi like the balance of cream to (whole) milk. i usually prefer savory French Toast, but butter and some powdered sugar or maple syrup might be a nice change. definitely challah slash brioche!
hollis5
Vero Beach, FL
1/24/2019
I like the recipe and the soaking technique. However, there are a few missing ingredients that make French toast, well, French toast: a teaspoon of vanilla extract and plenty of cinnamon! Perhaps there are regional differences in preferences. I also add a dash of freshly grated nutmeg. Sometimes I add a dash of Penzey's Pie Spice in place of the cinnamon and nutmeg. I have not used heavy cream with the milk before; that is a nice adjustment I plan to make.
wilron8628
connecticut
3/19/2019
Straightforward and delicious made with an old italian loaf. The perfect basic recipe that can be dressed up on weekends.
Anonymous
3/20/2019
I fell in love 😍
Anonymous
Miami
3/27/2019
An absolute winner! I did a test run for mother's day a few days in advance, following the steps as written, and was more than happy with the results. The only thing that I did differently for mother's day was add cinnamon, vanilla, and a dash of almond extract to the custard. Since I was making a lot for mothers day (30 pieces), I fried three pieces at a time two hours before everyone arrived but did NOT put them into the 250 degree oven. Instead, I placed them onto cookie sheets to cool and cooked them in a 400 degree oven when everyone arrived until warm and the custard was set. I used homemade brioche bread made in loaf pans and cut each slice diagonally before dredging.
Anonymous
Voorhees NJ USA
5/16/2019
Loved this recipe! Will definitely be using it one again.
Atlanta,GA
8/13/2019
Holy hell, this is amazing. More of a bread pudding texture than the french toast I'm used to, and it has OPENED MY EYES to what french toast was meant to be! I added a dash of vanilla to the custard and used homemade cinnamon milk bread for it, and all I have to say is: WOW. And so simple! It really is the kind of thing that can be thrown together in between the other steps of my morning routine.
honeybeebutch
Minneapolis
8/31/2019