French Toast - The Fancy Brunch Restaurant Style
So, you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider "French Toast." But, if you want truly amazing French toast, give this classic restaurant method a try.
The main difference is the bread is sliced thicker, it's soaked in a custard batter (really, really soaked), and then after being brown slightly in a pan, it's baked. That is the real secret. The baking cooks the custard inside the bread and gives it an unbelievable texture. The outside is crisp and golden, and the contrast between the two is magical. The problem with just pan-frying is by the time the inside is really cooked, the outside is too dark and bitter. You can use thinner bread, of course, but then you don't get the same creamy, custardy, almost bread pudding-like texture, as from the thicker slices. Give this a try. The one extra step of baking it is sooo worth it. When you bite into this, I'm sure you'll agree. Enjoy!
Ingredients:
6 thick slice of French bread
2 eggs
1/2 cup milk
pinch of salt
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp allspice
butter for frying
maple syrup?
72 comments:
That syrup drizzle was torture! I'm starving! Looks great...
great minds think alike!
my batter is almost identical, including the cinnamon, allspice & vanilla. But i sure will try the oven thingee.
SWEET!! My french toast has always turned out horrible at home, adn I never knew why. I can't believe I never ever thought of baking it.
Chef John, you ROCK!
My friend has a beach house that we crash at for the weekend sometimes. Every time, one of our friends makes an awesome baked french toast with orange extract and pecans. It's such a great way to make french toast for all the reasons you mention in your post. Thanks for describing the process!
I need to quit visiting this site late at night, because now i just have to have French toast, and it's entirely too late for me to do anything about it. :(
strange i never, and I mean NEVER have or had french toast with milk!!! i am very serious, I always put a couple of eggs,some cinnamon, sugar, and a couple of other things. looks delicious! I can't stand it!!! >*<
Def. have to give it a try
Chef John, do I see a plastic "fake maple" syrup bottle? I thought you would be a stickler for the real stuff :) Delicious looking recipe! Thanks for posting.
Fake Maple syrup?? Never!! That's Camp brand real grade A Amber. And yes, it comes in a very handy plastic squeeze bottle. Actually there are several "real" brands that come in plastic now.
*Switches milk with eggnog and gets rid of the cinnamon*
Christmas French Toast!
oh, man, memories of the French Toast of Doom at a place where i used to cook brunch - thick slices of baguette coated in amaretto custard, baked off (we only had a two-burner range reserved for frittate), then topped with amaretto creme anglaise, hot fudge, bruleed bananas (flamed in rum!), and powdered sugar. served with a fruit plate on the side so you can pretend you're being healthy ;)
by the way, i'm a culinary student and one of my chef instructors has mentioned that you're a friend of hers...
It's payback time! Now, where's the powdered sugar.....
And...is your site now an open border anarchy? Because, I see nothing. Grayness.
sorry, i dont understand. you mean the graphics? everything looks ok to me.
Grade A maple syrup? Oh my goodness, NEVER!
It's a little-known fact that the higher the grade, the less maple flavor.
Grade B ROCKS! Buy it if you can find it!
I've heard that before, but havent seen it in the store. I'll have to look.
Chef John, did you use the baking sheet because you started out with (what looks to be) a non-stick pan? I'm going to try this, but I was thinking of just using a stainless steel pan and inserting it into the oven after browning. Much Thanks.
I always find my non-stick works better for egg/milk coated things. Could stick badly in a SS pan. But, if it works for you then go for it and save a pan.
Chef John, wow that looks delicious! Do you have any alternate suggestions for bread? Like could you dry out your regular white bread (not toast it but dry it out) in an oven or should you stick to getting a day old loaf? thx!
white bread doesnt have the body for this. Use a nice french or italian loaf!
nice, will try soon
thanks
I use a similar recipe but without the allspice and I always add a splash of maple syrup right into the custard. I like to use challah (sweet egg type) bread which I allow to stale to firm up a bit. If I'm feeling really decadant I substitute 1/2 and 1/2 for the milk portion.
I just went to a cooking class last night. They had leftovers from their "bacon" class. I was dubious, but tried my first ever bacon ice cream ... ummmmmm yummy.
I'm going to have to make some and put on top of the french toast you've shown us here!
Thanks for posting this one. I love French toast so will give it a try.
Fabulous! And I didn't even have an ideal bread - I wanted to use up a rustic sourdough loaf.
I seldom did French toast at home because it was always disappointing... to get the center done it was burnt on the outside or raw on the inside.
The putting it in the oven tip is a real keeper. (And it makes sense when you say you allow it to souffle.) Now French Toast is on the menu.
Special message to Marc, who's comments had to be rejected for homophobic insults and general stupidity. It's too bad I had to reject them, they were so dumb I think most of you would have had a good laugh.
Bitter Marc, I suggest reading the preceding comments. I think the 29,072 people that viewed it on Youtube, and the 207 people that favorited it would disagree with your criticism.
I enjoy opposing views and publish 99% of the comments I receive, so I don't moderate comments because of not wanting criticism. I moderate comments because of bigots like you. Thanks for watching.
Wow your awesome. Thanks so much for posting this method!
I make french toast sometimes, and normally just do the egg+milk, soak, throw in pan with butter method. I'll try this method tommorow. Looks awesine!
Visiting your blog leaves me needing a napkin to sop up the drool from salivating so much.
It's a great feeling. :)
I'm a beginner at cooking and after I've learned how to crack an egg with one hand, I will give it a go with this. Overall, thanks chef!
You are so right! what is up with the powdered suger!? UGH
At what temperature do you set the oven?
400F. I always have a shot of the oven with what temp to set it to in the video. You must have just missed it.
You're not just watching these once are you?? 3 times minimum to get all the info!
I thought french toast was meant to taste like crud. I made it your way, and I'll never look back. Thanks ;)
Chef John! I made Awesome French Toast with all thanks to you! My kids & husband smiled with yummy groans all through breakfast this morning.
I photographed & posted my experience on my blog www.SimpleDailyRecipes.com, and of course, gave you all the credit.
Thanks Chef John, you're the greatest!
I just got done with this recipe, and let me tell you. IT WORKS! This recipe creates the perfect French toast. Great job Chef!
Can you use normal white bread with the oven technique? There's no thick or french or w/e bread around here.
white bread will just fall apart in the batter. You should bake a loaf of bread and then use the stale bread to make this. BTW, where do you live that white bread is the only option??
Ok so baking the bread simply hardens it up? Well I -can- get the thick bread, but it's hard to find. I live in a wee country called New Zealand, and at the time of this post it's 9:27pm Friday (the 1st) but once I post it it will say otherwise :P
no, sorry, I meant to bake your own loaf of bread first.
what about whole wheat bread? it's not very thick, but it's all i have at my house.
nope
Just made this for the 4th time. I used a very thin, very soft (When I say soft I mean, crumble in your hand soft)brown bread. It actually turned out great. Probably not as great as using the bread mentioned, but it was
good.
I ate it with some bannana slices and some syrap.
Wooooooooow.
Saw this video last night on YouTube and made these this morning. So crispy, so gooey, so flavorful. So Perfect! Made with some light rye bread and a drizzle of Grade A medium Amber. (Only difference is that my bread was sliced a little thinner, but it was still beautiful!) Oh MAN. You were absolutely right about how to make this.
My mother has made French toast with whole grain sandwich loaf slices and scrambled eggs (not a custard like yours) for years. While it was a sugary treat, it in no way compares to the absolute divinity of this recipe.
I am your newest fan. I love these videos. So straight-forward. So helpful. So smart! The commentary is so perfect. Please don't change into those obnoxious TV chefs that blabber on about their "4th aunt-removed little sister's best friend who likes peanut butter but can't stand jelly and OMG my boyfriend...blahblahblah". Thank you, thank you, thank you for this blog!
I discovered the baking technique completely by accident. I was making a big batch up for the whole family and put them in the oven after cooking them. When they came out -- perfection! That's the way I always make them now.
Fast order french toast is always disappointing to me -- I like my bread absolutely drippy soggy with the custard mixture.
Would 5 spice work alright as well?
that contains pepper, which may not be the best idea.
Hi Chef,
My name's Ninie, I cook a lot and I'm French. Here in France we call this recipe "Pain perdu", which means "lost bread". My kids love it. Here we just use eggs, milk and butter for frying and once it's cooked we just add sugar, honey or jam. But I'll try your recipe I promise.
Sorry for my bad english.
hi! i am your new fan. I am going to try this recipe tomorrow because it looks delicious!!! and i rarely hardly ever cook or touch a pan. wish me luck! haha
Hi, My name is Dax, I discovered your
Youtube account last night.
Like Ninie I'm french so I wanted to post to tell you how we do it in france. But I can see she already explained it. Where I'm from we use slated butter for the frying. with this method, no need to put the salt in the preparation. And we also don't use fresh bread. We use old one. This recipe is to cook bread too old for eating alone and it's a low cost recipe.
It's a recipe a lot of french people know (well I assume) because it's from our history and our culture.
Hi Dax, since you are new I will give you a pass... I don't do too many authentic recipes. This is my version of French toast. Thanks for your comment, and I hope you stop by every day.
The only difference with the way I made the custard is with brown eggs...and my custard didn't turn yellowish like yours, it turned a chocolate milk brown. I don't know what I did wrong lol.
Greeting Chef John, I have just been introduced to your site and after only 30 min. I am already addicted! You used a silicon mat for baking in a previous recipe. Would this work will for the French Toast?
Terry
It will, but they don't get as crispy as on the metal surface.
Chef John,
I don't have french bread AHHHH will it still work with white? Please SAY YES! And if it wont work with white bread what WILL it work with besides french bread? Because im a french toast addict and i really want to try this! Ahhhh torture!
It's time for some tough love!
NO, it won't work with white bread! Not like it is suppose too. Go to a store and buy a loaf of real bread and make this recipe. AND, you better use real syrup on it!
Now go.
Hi Dad..
My name is Angel.. im lookin at ur blog every mins now.. can i just be your daughter? err.. where r u actually?do u have a teachin class in real?
Thank you!
I'm in San Fran, but not adopting at this time. :) Thanks!
Thanks man I hate paying for French Toast at restaurants cuz they only give you 2 slices for $10, but mine at home just never turned out right. Just like you said... My family and I owe you big time.
Hi Chef! This is my first post and certainly won't be the last! I came across your blog via Google/YouTube. This recipe is superb and simple! Your clip is easy to follow, you're not in the least way annoying to listen to (lol) and I look forward to trying some of your other recipes.
I am not a chef, but I can now make the best French Toast I have ever had. Thank you for this simple easy to follow video
Hi Chef,
How about Texas Toast? Can that be a substitute?
Thanx.
well it's better than thin bread, but still doesn't have the crust and texture of french bread. Besides it's called french toast, not texas toast! ;)
Love your blog. I'm a cooking lover and even though I'm from Poland and sometimes it's hard to understand everything, I try to cook as it's showed. Best wishes from,
Magda
I just made this and it turned out fantastic! I must say, these video recipes have helped me gain confidence in the kitchen. As a college student, the only sort of "cooking" that I was accustomed to was boiling water for pasta or making scrambled eggs. But now, I'm much more comfortable with cooking new things every week. Thanks Chef John!
Hey chef John can i use specialty breads like brioche or challah
THANKS
YOU ROCK!!!!!!!!!!!!
I'm going to try your recipe!!!
sure, go ahead, how am I going to stop you? Not as good as french bread IMHO
Thanks!! im going to try it with challah and brioche lol!
What french bread do you recommended?
just basic crusty french bread. anything.
Thank you for this recipe and video! I'm a disaster in the kitchen and have had one French toast failure after another. But no more! I had pretty good success with this today! Next time I will use a nonstick pan -- I didn't pick up on that in the video, but did see the suggestion in the comments. You are a great resource. I will stop back often.
Oh Chef John...I cannot wait to try your french toast. The allspice suggestion. I am drool here, literally drooling!
Hello!
First time here, was looking up french toast in google and came across your youtube video.
Great recipe! I tried it today and it turned out fantastic.
Look forward to checking out your website in the days to come :)
Hey Chef john! Been looking at your site for awhile now, i just don't usually have the time to makes stuff... until now! Just curious, how would it turn out well if i put a little brown sugar on top before they finished cooking in the oven?
not sure, you tell me! ;-)
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