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Foolproof French Toast Recipe

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This Foolproof French Toast recipe yields a delightfully tender and flavorful breakfast treat, featuring perfectly soaked slices of bread cooked to a golden brown. The recipe uses a rich custard mixture of egg yolks, whole milk, melted butter, vanilla, cinnamon, and a touch of maple syrup, giving the toast a warm, sweet, and aromatic taste. Ideal for using slightly stale bread or fresh bread that's been lightly dried in the oven, this recipe ensures each slice absorbs the custard well for a satisfying texture. Serve with maple syrup, fresh berries, whipped cream, or Greek yogurt for a classic, comforting breakfast or brunch.

Ingredients

For the French Toast Custard and Bread

  • 1 medium loaf of bread (about 16 ounces, sliced into ¾-inch thick slices)
  • 1 ½ cups whole milk
  • 3 egg yolks
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine salt

For Serving

  • Maple syrup
  • Butter
  • Fresh berries or berry compote
  • Whipped cream or Greek yogurt
  • Sprinkle of powdered sugar

Instructions

  1. Prepare the bread: Slice the bread into ¾-inch thick slices to yield about 8 large or 12 medium pieces. For fresh, soft bread, preheat your oven to 300°F and arrange the slices on a rimmed baking sheet with a cooling rack. Bake for 8 minutes, flipping if needed, to achieve a slightly stale texture, then set aside to cool.
  2. Warm the milk: Gently warm the whole milk in a microwave or on the stovetop until just warmer than room temperature to prevent the melted butter from clumping when added.
  3. Make the custard mixture: Separate the yolks from three eggs into a mixing bowl and whisk until blended. Add the warmed milk, melted butter, maple syrup, vanilla extract, cinnamon, and salt. Whisk thoroughly and pour into a 9x13-inch baking dish.
  4. Soak the bread slices: If using an electric skillet preheated to 350°F, dip the bread slices one side at a time into the custard, soaking to about ¼-inch depth, then flip to soak the other side. Transfer to the baking sheet. If using a regular skillet, proceed to soaking similarly in batches, whisking the custard before each batch.
  5. Preheat cooking surface: Heat a cast iron skillet, griddle, or electric skillet to medium-low heat (around 350°F). Test readiness by sprinkling a drop of water; it should sizzle immediately. No additional butter or oil is required as the batter contains enough fat.
  6. Cook the French toast: Carefully place soaked slices onto the hot skillet. Cook each side until golden brown, approximately 3 to 4 minutes per side. Adjust heat as needed to prevent burning while ensuring thorough cooking. Transfer cooked slices to a cooling rack or serving platter.
  7. Repeat cooking: Continue soaking and frying remaining slices, whisking the custard between batches to redistribute spices, ensuring even flavor.
  8. Serve: Plate the French toast and garnish with your choice of maple syrup, butter, fresh berries or berry compote, whipped cream, Greek yogurt, and a sprinkle of powdered sugar for an irresistible breakfast treat.

Notes

  • Using slightly stale bread helps the slices absorb the custard mixture better and prevents sogginess.
  • If bread is fresh, drying it briefly in the oven replicates the slightly stale texture necessary for optimum soaking.
  • No additional butter or oil is needed on the cooking surface due to the melted butter in the batter.
  • Separating yolks from whites enhances richness; egg whites can be saved for other recipes.
  • Adjust cooking temperature if slices brown too quickly before cooking through.
  • Serve immediately for best texture, or keep warm on a rack in a low oven briefly.

Find it online: https://simpleplatter.com/foolproof-french-toast-recipe/