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Recipe

Classic French Toast

Scott Phillips

Servings: 4

The best French toast is crisp and browned on the outside, creamy on the inside, and not overly sweet. For best results, use a heavy-duty pan that distributes heat evenly.

Ingredients

  • 3 oz. (6 Tbs.) unsalted butter; more for the pan
  • 2 cups milk, preferably whole, at room temperature
  • 6 large eggs, at room temperature
  • 3 Tbs. sugar
  • 4-1/2 tsp. pure vanilla extract
  • 3/4 tsp. ground cinnamon
  • Kosher salt
  • 8 to 10 3/4-inch-thick slices challah, brioche, or hearty white sandwich bread
  • Maple syrup, heated, for serving

Nutritional Information

      Calories (kcal) : 670
      Fat Calories (kcal): 330
      Fat (g): 37
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 475
      Sodium (mg): 820
      Carbohydrates (g): 59
      Fiber (g): 2
      Protein (g): 23

Preparation

  • Position racks in the upper and lower thirds of the oven, put a baking sheet on each rack, and heat the oven to 250°F.
  • Melt the butter in a small saucepan over medium heat. In a medium bowl, combine the melted butter, milk, eggs, sugar, vanilla, cinnamon, and 1 tsp. salt and whisk until the sugar and salt are dissolved. Transfer the mixture to a large baking dish.
  • Working in batches, add 2 or 3 slices of bread (or as many as will fit in your skillet in a single layer) to the mixture and soak, turning once, until saturated but not falling apart, about 2 minutes total.
  • In a 12-inch skillet over medium heat, melt about 1/2 Tbs. butter. When the foam subsides, use a slotted spatula to add the soaked bread in a single layer. Cook, turning once, until goldenbrown, 1-1/2 to 3 minutes per side. Transfer to a baking sheet in the oven, arranging the pieces in a single layer, to keep warm.
  • Repeat with the remaining bread, briefly rewhisking the batter before soaking, and wiping out the skillet and adding fresh butter between batches.
  • Serve drizzled with maple syrup.

Make Ahead Tips

The batter can be made ahead and kept at room temperature for up to 1 hour.

Tip

Go with fresh bread, not stale. Although stale bread may absorb somewhat more batter, fresh bread, which is softer to begin with, makes more tender French toast.

Reviews

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Reviews

  • dcouyou | 03/27/2016

    I used less sugar and added one tsp. honey. I added one tsp. orange zest which I grinded with the sugar. I mixed the dry ingredients (added a dash of nutmeg) the night before. I decreased the amount of melted butter and used some whole milk and mostly 2% milk. I used a nonstick griddle and cooked the French toast in alittle butter and canola oil. Very tasty and will definitely make again served with warm maple syrup and fresh berries.

  • Libranflight | 07/28/2015

    Very good, and my Mom said it was the best french toast she ever had. My fianc, who claims to not like french toast, asked for seconds. I used the classic sandwich bread recipe on the USA pan 13" pullman covered loaf pan to make it, and together they made the best french toast!! Definitely a keeper, I printed out this recipe and put it in my recipe binder, thanks for sharing!

  • Elke14 | 09/14/2014

    So good! The 670 calories per serving shocked me a bit though. I therefore made a light version with 1% milk, less butter and less sugar. And it still came out great and sweet enough considering that you put syrup on top of it anyways. Definitely a keeper.

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