The best french toast with warm undertones of vanilla, cinnamon and a hint of nutmeg, fluffy, browned and toasted with soft creamy custard-like insides. Perfect for breakfast or brunch. Simple, always fluffy and never eggy or soggy. This is the technique I use to get foolproof and perfect delicious french toast every time.
French toast is a classic simple but delicious breakfast that’s not complicated or expensive to make. You can easily make french toast “look” fancy and elegant by sprinkling it with confection sugar or topped with fresh fruits and berries. I prefer my french toast simple, butter and syrup and I’m a happy camper.
My mom stopped by as I was writing this post and she said, “mmm you gonna make me go home and make that french toast”! This french toast is so good you can eat it plain without syrup. The flavor of the bare french toast is amazing. It’s seriously that good. My family loves sweet and savory breakfasts, so we usually have the best of both worlds, a sweet breakfast, and a savory one.
French toast bread to use.
I use regular sandwich bread (not stale) from the supermarket aisle for this recipe. You can use brioche or challah, or even Texas toast if you like, but you may need to add more batter for thicker slices of bread. I sometimes use white bread and sometimes I use wheat bread. Feel free to use your choice of white or wheat bread. To be honest, I love wheat bread because I think it’s more flavorful than white bread.
What kind of milk to use for french toast?
It’s best to use a full-fat milk. If you want a richer more luxurious custard mixture, you can add a bit of heavy whipping cream or half and half. No skim milk allowed. This french toast recipe is clearly not diet food.
French toast and only egg yolks.
Everyone has had their share of eggy tasting french toast at one point or maybe even several points in their lives. In my younger days, my french toast was always too eggy tasting or soggy. No Bueno. The eggy taste in french toast comes from egg whites. If you eliminate the egg white and only use egg yolks, you will never have eggy tasting eggs again. Egg yolks only will also make your batter richer too.
Add flour to the french toast batter.
Yes, adding flour to french toast batter may sound weird but it works amazingly. I got that tip from Pinterest. Adding flour to the french toast batter will do a couple things. First, it makes the bread so nice and fluffy. Secondly, it helps to achieve a nice soft-crisp and toasted bread. So Delicious!
What type of pan to use for french toast:
I use a nonstick pan or griddle to make french toast and a billion other things. I totally love this griddle. So easy to clean!
How to make french toast:
Okay, this is where you will have to really pay attention to your bread. If you are using regular supermarket aisle bread and it’s fresh, you only need to dip the bread into the batter, dip then flip it immediately then dip again. I always warm my milk in the microwave first, that way, I can easily blend the cinnamon, nutmeg, and flour without any clumps. I then add all the ingredients to my baking pan and then mix well until most of the clumps are gone. Don’t worry if you aren’t able to get all the clumps out.
- For fresh regular white/wheat bread, quickly dip the bread into the french toast batter. Flip the bread and dip again quickly letting the excess batter drip back into the baking pan. If you are using a dryer stale bread, dip the bread in the batter and let the bread soak for a couple seconds then flip and dip and soak for a couple more seconds. Do not let the bread soak for too long because it will either fall apart or still end up pretty soggy despite the flour.
- Set your oven to warm. Heat butter in a skillet or griddle over medium heat. Transfer the soaked bread to skillet and cook 3- 4 minutes or until toasted and browned. Flip and cook the other side 3 to 4 minutes longer. Transfer bread to the baking sheet and place it into the warm oven until you are ready to serve it.
- Serve with berries and confection sugar or keep it simple and use butter and your choice of syrup. Bacon and eggs are a must!
Best French Toast Recipe
The best french toast recipe with warm undertones of vanilla, cinnamon and a hint of nutmeg, fluffy, browned and toasted with soft creamy custard-like insides. Simple, always fluffy, never eggy or soggy. Just the way french toast should be. This is the technique I use to get foolproof perfect delicious french toast.
Ingredients
- 2/3 cup milk warm heat milk in the microwave for about 35 seconds
- 2 tbsp melted butter for the custard
- 3 egg yolks
- 1 tsp cinnamon
- 2 small pinches nutmeg
- 2 tbsp sugar
- 1/4 plus 1/16 tsp salt
- 1 tbsp vanilla extra
- 1/4 cup flour
- 7 slices sandwich bread I used wheat bread
- 1-2 tbsp unsalted butter for the skillet
Instructions
Prepare the custard
To a large bowl add the sugar and eggs and whisk well until combined. Add the melted butter, warmed milk and the rest of the ingredients. Mix well until most of the clumps from the cinnamon and flour clumps are gone. The warmed milk will help prevent the flour and cinnamon from clumping.
Cook the french toast
Set the oven to warm. In a nonstick skillet over medium heat, add 1 tablespoon of butter. Dip the bread into the custard mixture*See notes. Place the bread in the hot skillet. Cook each side for about
3-4 minutes or until golden and browned. Place french toast on baking sheet then place it in the oven to keep warm until the rest of the french toast is done.
Add your choice of fruit, powdered sugar or syrup. Serve with bacon and eggs.
Recipe Notes
For fresh bread: place up to two slices of bread in the french toast batter and immediately flip it over. Flip the bread over and repeat the same steps.
For stale bread: place up to two slices of bread in the french toast batter and let it soak for a couple of seconds. Flip the bread over and repeat the same steps.
Do not let the bread sit in the mixture too long or it will fall apart or get too soggy.
This is the baking pan and griddle I used.
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