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french toast recipe

When you make French toast, is it perfect every time? Is it like an amazing crème brûlée suspended in a delicate lattice of bread? It should be. Chances are, you’re doing it wrong. Here are 6 hints to ensure your French toast is insanely and perfectly delicious every time:

  1. Slice your bread the night before breakfast. Leave the bread slices on a wire rack to dry out overnight, creating the strong latticework that will become the skeleton of your custard
  2. Make the custard liquid the night before breakfast and then you won’t need to think much before you’ve had your first cup of coffee
  3. Use a Mason jar or plastic container to make your custard. By putting the ingredients in a suitable container, you can shake it vigorously to homogenize
  4. Use a French baguette for the bread. Baguettes are strong and can withstand getting wet without crumbling apart. You might think challah bread will work. It won’t. Challah will collapse into a wet, soggy, crumbled mess
  5. Make sure the bread has sufficient time to absorb the custard liquid completely. This can take 4-6 minutes
  6. Use a warming drawer to keep each batch warm. If you don’t have a warming drawer, then use your oven’s lowest temperature

1 French baguette
5 large eggs
1 ¼ cup of milk
½ teaspoon of vanilla
2 tablespoons of honey
¼ teaspoon of cinnamon
A dash of salt

As noted above, this recipe is best if you prepare the bread and custard liquid the night before.

Slice the baguette diagonally into 1 inch pieces and dry overnight on a wire rack.

Mix the custard liquid by combining the eggs, milk, vanilla, honey, cinnamon and salt. If you add all the ingredients into a container with a strong lid (e.g. mason jar), you could shake vigorously to combine. Assuming you are making the night before, store the custard mixture in the refrigerator overnight.

Pre-heat a large griddle on medium-high. While the griddle is heating, pour a portion of the custard liquid over your first batch of bread slices. Gently mix so that the bread fully absorbs the liquid, about 4-6 minutes. Add a slice of butter to the griddle then cook your French toasts for about 3 minutes a side, flipping once. While one batch is cooking, pour the custard liquid over the next batch of bread. To test for doneness: gently press down on a piece and if any custard juice leaks out and sizzles, then they’re not quite ready. Once you’ve completed a batch, put the French toasts into a warming drawer (or oven on lowest temperature). Add some fresh butter to the griddle and begin cooking the next batch while soaking some more bread in the custard liquid for the following batch.

Serve with maple syrup, powdered sugar or jelly.

Serves 4


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.