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Foolproof French Toast Recipe

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★★★★★

4.7 from 94 reviews

This foolproof French toast recipe ensures perfectly tender and flavorful slices every time by using slightly stale bread soaked in a rich egg and milk custard infused with cinnamon, vanilla, and maple syrup. Cooked on the stovetop without additional butter, it’s ideal for a comforting breakfast served with your favorite toppings like fresh berries, syrup, or whipped cream.

Ingredients

Scale

Main Ingredients

  • 1 medium loaf of bread (about 16 ounces, preferably slightly stale or fresh bread toasted to stale texture)
  • 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: Cut the bread into ¾-inch thick slices, yielding about 8 large or 12 medium slices. If using fresh soft bread, preheat the oven to 300°F, place slices on a rimmed baking sheet with an oven-safe cooling rack, and bake for 8 minutes. Flip and bake an additional 4-8 minutes if still soft. You want a stale bread texture, not crispy toast. Let cool.
  2. Warm the Milk: Gently warm the milk in the microwave or on the stovetop until just warmer than room temperature. This prevents the melted butter from clumping when added. Set aside.
  3. Make the Egg Mixture: Separate the yolks from three eggs into a medium bowl, whisking until well blended. Add the warmed milk, melted butter, maple syrup, vanilla extract, ground cinnamon, and salt. Whisk until thoroughly combined. Pour the mixture into a 9×13-inch baking dish for soaking.
  4. Soak the Bread: Preheat an electric skillet to 350°F if using. Place bread slices one side at a time into the egg mixture, allowing them to absorb about ¼ inch depth of liquid. Flip to soak the other side evenly. Transfer soaked slices to a prepared baking sheet. Whisk the egg mixture again before soaking remaining slices to redistribute spices and ingredients.
  5. Heat Cooking Surface: If not using an electric skillet, heat a cast iron skillet or griddle over medium-low heat. Check readiness by sprinkling a drop of water that should sizzle on contact. Do not add butter or cooking spray since the batter contains butter.
  6. Cook the French Toast: Place soaked bread slices onto the hot skillet gently. Cook 3-4 minutes per side until golden brown. Adjust heat as needed to avoid burning outside while ensuring thorough cooking inside. Transfer cooked toast to a cooling rack or serving platter to maintain texture.
  7. Repeat Cooking: Continue cooking remaining slices, whisking egg mixture occasionally to keep ingredients mixed. Cook any additional slices using the same method.
  8. Serve: Arrange French toast on plates and garnish with your choice of maple syrup, butter, fresh berries, whipped cream, Greek yogurt, or a sprinkle of powdered sugar. Enjoy warm.

Notes

  • Using slightly stale bread or toasting fresh bread before soaking prevents sogginess and helps the toast hold its shape.
  • Do not add extra butter to the skillet since the batter contains enough for cooking and flavor.
  • Warming the milk before mixing helps melted butter blend smoothly into the custard without clumping.
  • You can reserve egg whites for another recipe if desired.
  • Adjust cooking temperature to avoid burnt exterior and ensure the toast cooks evenly inside.
  • Use a cast iron skillet or griddle for best heat retention and browning.

Keywords: French toast, breakfast, easy French toast, cinnamon, vanilla, maple syrup, stovetop French toast

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