By Julia Moskin
- Total Time
- 20 to 30 minutes
- Rating
- 5(2,438)
- Notes
- Read community notes
Here's a recipe for the kind of French toast people line up for outside restaurantson Sundaymorning.It's simple: no new ingredients, tools or technology needed. You don’t even need stale bread. What you do need is thick-cut white bread, dunked into an egg-milk mixture with extra richness from egg yolks and heavy cream. That gives the French toast a buttery taste and firm but fluffy texture. (Oversoaking is the enemy here; the mixture should fill the bread, not cause it to break.)For an appetizing, lacy brown crust, sprinkle on sugar toward the end of cooking: It will caramelize and turn glossy. Just make sure to keep the heat low after you add the sugar. Otherwise, it could burn quickly over high heat.
Featured in: Restaurant-Worthy French Toast, Without the Wait
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Ingredients
Yield:4 servings
- 2whole eggs
- 2egg yolks
- 2cups whole milk, or 1¾ cups milk, plus 2 to 4 tablespoons cream
- 1teaspoon vanilla extract (optional)
- Pinch of salt
- Unsalted butter, for cooking
- 8slices white bread, such as Pullman, brioche or challah, sliced ½- to ¾-inch thick
- Cinnamon sugar or granulated sugar (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
393 calories; 15 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 15 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 200 degrees, and place a wire rack on a sheet pan inside.
Step
2
In a shallow bowl, whisk the eggs, additional yolks, milk, vanilla (if using) and salt until foamy and smooth. Set aside. Place a small lump of butter (enough to coat the bottom of the skillet when melted) in a large, heavy nonstick skillet over low heat. It will melt very slowly.
Step
3
When butter is just melted and bubbling, raise heat and bring to a sizzle. Place 2 slices of bread in the bowl with the egg mixture. Turn them a few times in the mixture until evenly saturated, about 5 seconds on each side. Do not soak.
Step
4
Lift a slice out of the egg mixture, gently shake off any excess, and place in the pan. Repeat until the skillet is full, and let the slices cook at a sizzle for about 2 minutes, until just turning golden brown on the bottom.
Step
5
Add another small lump of butter to the pan and flip the slices over, swirling the pan so that the fresh butter coats the bottom. (This will allow the second side to brown.)
Step
6
Continue cooking over low heat until the second side is golden brown. Dust with cinnamon sugar, flip again, and dust the other side. Test for doneness by pressing the center: The dent should slowly spring back. If it remains, the interior is not yet cooked. Continue cooking at low heat, flipping occasionally, until done. Serve immediately, or transfer to the oven to keep warm while cooking remaining bread. Serve as soon as possible. Top with maple syrup, berries, jam, sliced bananas, orange supremes — whatever you'd like.
Tip
- Dusting the slices with sugar gives them a lacy, brown crust; plain or cinnamon can be used. To make cinnamon sugar, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon. Shake or mix to combine.
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out of 5
2,438
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Cooking Notes
Molly Lee
I hate to see french toast that is soft in the middle dismissed without a protest. Before the days of common air travel, one of the delights of taking the Daylight, the Southern Pacific train that ran along the California coast, was the french toast in the dining car. The bread was soaked overnight in cream, then french fried. It emerged gloriously puffed, crisp on the outside, and creamy at the cente. Please don't dismiss this variant out of hand.
Cricket
In Step 3 it says to raise the heat to sizzle the butter. Suddenly, in Step 6, the heat is low--and apparently has been for some time as you " continue cooking over low heat." When did the heat get lowered?
Anon
No spices? How bland. Cinnamon, and a dash of nutmeg, cloves, ginger, dried (or, even better, fresh) orange peel. I also add a big splash of dark rum and a small splash of Cointreau.
Figaro
Yes, yes, yes! I don't make it much anymore for just the two of us, but my boys loved my French toast; it was my mom's style. Beat eggs w. whole milk (no additional yolks); add vanilla, cinnamon, nutmeg and a bit of sugar & salt. Soak until you can just lift the half slices out; place in hot buttered pan; turn down heat and cook, turning until golden on outside but still moist in the center. We had it with crispy bacon and good maple syrup. Always a treat/
Robert
I know it's a surprise, but there are young people just learning to cook, a whole generation of college graduates who didn't have stay at home moms and who don't much cook, and not everyone is exactly at your level. If you don't need the recipe ignore it. Others might, and even experienced cooks might not have tried the step with the sugar or cinnamon sugar.
BigGuy
For homemade quiche, mix 3 eggs with one can of evaporated milk.
The same mixture makes great French toast.
Nothing is more down market than using evaporated milk so many readers may be offended by even considering doing so. Evaporated milk usually produces better and more consistent results than using a mixture of milk and cream. Its also cheaper.
Lisa
I like to put the cinnamon in the batter as well as grated orange peel.
Tamara
Thirty years ago, I purchased a cast iron griddle in a hardware store. It takes up little room. I use it only for French toast and Swedish pancakes. It fits over two burners (gas stove, of course) and holds eight slices of bread. (Much faster than using a skillet to cook breakfast for several people). When it's time to flip the bread, just put a bit of butter on each slice before turning it.
Kat
French Toast MUST be fried in a LOT of hot, neutral-flavoured oil: like FRENCH FRIES. I suggest the oil must cover half of the depth of the slice of bread. You cannot short-change the process. The toast will not absorb much oil, and it will be crispy on the outside, and tender on the inside. If you're making a large number of them, you may need to change the oil after 3 or 4 batches in your pan, when the oil gets darker brown. Trust me. I'm a doctor. Of French Toast.
diane
I like to add a splash of bourbon to the batter.
Perignon
Whaddya know? This is how I've been making French toast for 40 years ... except I don't consider the vanilla to be optional.
Made with day old french bread, challah or even good croissants (sliced in 1/2 lengthwise) and topped with real maple syrup or Swedish lingonberries this is delightful enough that your tongue will throw a party in your mouth.
Carolanne
Any time eggs and milk go in, bread pudding, fr toast, I like nutmeg, not cinnamon. Also a little sugar. I keep a piece of butter in the fridge on a corn holder and drag it over the pan for fr toast, pancakes, scrambled eggs.
barbara
Really decadent French Toast is with melted Hagen Daz Rum Raisin Ice Cream instead of the the milk!
StJames
Add a splash of dark rum to the egg mix.
Kathy
A blop of vanilla extract and a sprinkle of cinnamon in the batter is traditional ScoutTrail Saturday breakfast fair.
Nathaniel Q
This came out in a perfectly unadulterated fashion and in my opinion the recipe is a robust standard of American French toast that is suitable for run of the mill white breads while using only ingredients from the home essentials. I enjoy reading the other commenters’ adaptations which further emphasize the flexibility of this recipe.
Juliet
I add two tablespoons of maple syrup to this mix. Perfection!
Carole
French toast, yum. My mother made it when I was a child and I have made it a million times for my family. ( I will be 91 in January). I always use equal amounts of eggs and milk plus sugar, vanilla and nutmeg all beaten together . I dredge the bread quickly on both sides then cook it in butter. I have made it with all kinds of bread including quick breads and even fruitcake. We usually serve it with pure Vermont maple syrup but occasionally with grape jelly.
Whitney
I made this and added cinnamon, nutmeg, cloves, cardamom, vanilla, and orange peels. My husband and I loved this!
Bridget C
I’ve never had trouble with French toast before trying this recipe. I tried dipping the bread fast, changing the heat, even popped a couple of soggy pieces in the microwave hoping the would firm up. Reduced any bread to a soggy mess. I should’ve known better than to use as much milk as the called for.
Gordonosaurus
This is the first recipe I’ve done in total from NYT and it was amazing!
coco
200 degrees should specify C or F
Deb L
I made this a second time (I forgot I made it a year ago) and followed the directions. I was surprised that it did not need so much soaking. It turned out great.
Smufty
Cajun Toast - make a peanut butter and bacon sandwich, then soak and fry. Use cane syrup.
Veronika
This is one of the best french toast recipes!
Laurie
This was legit the best French toast I’ve ever made, and I’ve made some French toasts! So easy, too, not having to prep anything the night before or making sure your bread is stale. Loved it!!
Rhonda A Fisher
I use semolina bread which I make in my bread machine. To the egg mix I add Grand Mariner, Baileys Irish Crème, and Amaretto.
Cathy
brioche bread, cut about 3/4" thick, orange zest and almond extract. YUMMY! My brother made it for me this way about 10 years ago and I don't use cinnamon anymore. Or if you have it, Fiori di Sicilia. Another great flavor.
eileen
Recipe is great although I don't add vanilla and prefer the cinnamon sprinkled on just before serving with butter the very best New England Maple syrup and berries. JUST HAVE TO SAY CHALLAH MAKES THE VERY VERY BEST FRENCH TOAST.
karen grundle
what did I miss?Why is the oven heated to 200 degrees?All the cooking is done in the skillet.Help?
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