DIY Food
How to Make French Toast—A Definitive Guide
Follow this simple, easily customizable formula straight to bread's favorite second act.
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41 Comments
kayn
May 22, 2019
I'm sorry, using only egg yolks avoids "any eggy flavor"? That is crazy talk. If you're a fan of eggy flavor, go for it, and I'm not knocking it (though I'm not a fan myself), but yolks are precisely what cause an eggy taste. And then you're recommending cooking a RUNNY-YOLKED EGG to eat with the toast. I don't understand the inconsistency.
HalfPint
April 13, 2021
This is a bit late, but...the eggy flavor does not come from the yolk, it comes from the whites. That's why "yolk-only" was advised.
Bubbawubba G.
March 21, 2015
"How to Make French Toast Without a Recipe" ? I opened it and low and behold.... a recipe? Let's see, ingredients, quantities and directions, yup, that's a recipe! I don't get it.
Andy T.
May 23, 2019
Click-bait! You clicked it, I clicked it, so successful click bait. We are just a number to them. Numbers turn into money for them, not us.
NotMeMon
January 25, 2015
I agree with most ... I use thick-sliced (3/4") homemade bread (my Panasonic breadmaker makes a slice that is about 4"x7"), soak it in the fluid mixture (I use almond extract and grate some fresh-ground nutmeg - yummy), then put on a Corning "plate and a half), two slices per layer, separated by cling wrap ... refrigerate overnight (no, it doesn't get soggy nor fall apart!!), then pan-fry until golden ... use pure maple syrup and enjoy!!
Jacque
January 5, 2015
I have made French toast since 7 or 8 years old. This is the first recipe I've seen. I always used 1 egg for every 2 slices of stale bread. Adding a Teaspoon of sugar. Mix with a fork. Add a teaspoon of vanilla for every 2 or 3 eggs. Stir and add milk until it looks right but is not thin. Soak bread on both sides. Stop soaking while you can still transfer bread to skillet without it falling apart. Sprinkle with cinnamon sugar and fry until slightly crispy and brown. I've always loved it plain but some of the children liked syrup or fruit preserves on it.
liz C.
December 28, 2014
Being from Kentucky, bourbon is always a great addition to everything. I add bourbon, bourbon barrel vanilla extract and orange zest to my custard. A nice handful of toasted pecans and maple syrup finish the dish.
alia
March 6, 2014
here is recipe I found gives fuller custard french toast which I prefer (most versions I find dry):
Pain Perdu
4 servings
Ingredients
1 cup/250 ml milk, plus more if needed
1 teaspoon pure vanilla extract
4 slices baguette
1 egg
2 tablespoons sugar, plus more for caramelizing
1 tablespoon unsalted butter, plus more if needed
Vanilla ice cream, for serving
Cherries and blackberries, for serving
Directions
Stir together the milk and vanilla in a shallow dish. Soak the bread slices in the milk mixture for about 5 minutes, turning once so that they absorb the milk evenly.
Beat the egg with the sugar and pour onto a plate.
Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side.
At the last minute, sprinkle the tops with a little extra sugar and "broil" with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles and turns golden).
Divide the bread among serving plates. Serve hot with a scoop of vanilla ice cream and a dribbling of fresh, ripe cherries and blackberries that have been sauteed in butter and sugar and possibly flamed.
© Recipe courtesy Laura Calder
Pain Perdu
4 servings
Ingredients
1 cup/250 ml milk, plus more if needed
1 teaspoon pure vanilla extract
4 slices baguette
1 egg
2 tablespoons sugar, plus more for caramelizing
1 tablespoon unsalted butter, plus more if needed
Vanilla ice cream, for serving
Cherries and blackberries, for serving
Directions
Stir together the milk and vanilla in a shallow dish. Soak the bread slices in the milk mixture for about 5 minutes, turning once so that they absorb the milk evenly.
Beat the egg with the sugar and pour onto a plate.
Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side.
At the last minute, sprinkle the tops with a little extra sugar and "broil" with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles and turns golden).
Divide the bread among serving plates. Serve hot with a scoop of vanilla ice cream and a dribbling of fresh, ripe cherries and blackberries that have been sauteed in butter and sugar and possibly flamed.
© Recipe courtesy Laura Calder
Diana B.
February 17, 2014
one and a half cups of dairy? I have never used that much, ever. That seems totally unnecessary to me. I can see why you have LOTS left over.
Yolanda B.
November 24, 2013
I do Italian bread on the cheap and splurge with almond milk - its delicioso!
I_Fortuna
October 31, 2013
I take the leftover batter, add flour and save it for a dessert crepe in the morning. Easy breakfast. I like mine eggy.
djgibboni
September 19, 2013
Really? People use a recipe for French toast?
Nemesis
April 21, 2023
Recipes are important for any dish, doesn’t matter how simple it is, especially if you want to make something that’s actually perfect instead of just good enough. Cooking is 90% ratios (which is what a recipe is) and 10% technique.
thedomesticb
September 16, 2013
Something that has always bothered me about making french toast is throwing away the milky, eggy mixture goodness. Are there any brilliant ways to re-use the dairy bath after soaking the bread?
Moe R.
September 16, 2013
After I put the slices in the pan, I drizzle the leftover liquid onto the surface, just a bit. But really, it's a total of 25 cents worth of stuff, hardly worth saving.
In the past, I have used it to make kind of a scrambled egg but it's not very good.
In the past, I have used it to make kind of a scrambled egg but it's not very good.
[email protected]
September 15, 2013
It's a question, really...you gave proportions for milk to egg....but what about the bread? How many slices of bread for the three egg ratio?
Jeremy P.
September 15, 2013
There was a deli in Phoenix that used to cut the challah corner in a diagonal and then fry the pieces. Amazingly not healthy and amazing at the same time.
Janice D.
September 15, 2013
That's about how I've done it for over 50 years. The main difference I use a dry griddle, just like when I make pancakes.
DrGaellon
September 15, 2013
I like mine a bit eggier; I use about 1/2 cup dairy to two eggs. I also dry the bread out in a cool oven (250F) for 15-20 minutes. Stale bread is NOT dry; the water is bound into starch crystals, but is still there, so stale bread doesn't absorb the royale as well as truly dry bread. And savory French toast (add some Parmesan cheese and chopped oregano) is amazing.
nan M.
September 15, 2013
Never toss stale croissants..bag the, freeze them. When in need of a really french toast fix- slice them cold and dip in your favorite egg/ dairy mix and serve with a mashed berry mix..might not even need a syrup! Yummy!
thewanderingappetite
September 15, 2013
Any ideas for replacing the eggs to make a vegan French toast??
Laura415
September 15, 2013
Soaked Chia seeds or similar ground up seeds can give the gelatinous texture of eggs, but probably won't work anything like eggs for flavor or the way it browns. Could turn out pallid and not brown well. I'd use something thick and creamy for the milk (like coconut milk) to make up for the loss of eggs. I would for sure add some sugar or honey and spices to help with color since you'll lose all the color of eggs, butter and cream.
Mae
September 15, 2013
Make a "flax egg." 1 egg = 1 tablespoon of ground flax seed + 3 tablespoons water. Let the mixture sit for a minute or two after stirring it, and it becomes the consistency of eggs. Doesn't taste the same as eggs, but it works in almost every way that eggs do (baking, batters, etc). You can buy whole flax seeds and grind them with a coffee grinder, or buy them already ground (flax seed meal). Keep the ground seeds in the freezer to keep them fresh (whole seeds last longer). A staple in any vegan kitchen!
Steph D.
September 15, 2013
Isa Chandra of the Post Punk Kitchen has a "Fronch Toast" recipe that calls for soy creamer and chickpea flour. I've never tried it but people seem to enjoy... others have subbed tapioca flour for the chickpea too. Google "Fronch toast vegan" and it should pop up.
Demington
September 10, 2013
I have made French toast since I was small. I have never seen a recipe for French toast!
Moe R.
September 9, 2013
That worked. I have my bread soaking right now and French Toastage will proceed forthwith.
Kenzi W.
September 9, 2013
Ditto -- you've successfully tempted me to get up from my computer to make this right now.
amysarah
September 9, 2013
Reading this, I want some french toast right now! Two suggestions: instead of slicing the bread just before soaking, do it a few hours ahead (or night before) - will dry out more quickly/evenly; also, add a tiny pinch of salt to egg batter, even if you're doing a sweet variety. (I also sometimes add a tiny pinch of nutmeg.)
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