Tony Zentgraf
What Makes an Amazing Classic French Toast?
- Buttery Bread Makes a Difference
- Drying the Bread is Key!
- Custard for French Toast?
- French Toast isn’t French
Buttery Bread Makes a Difference
Hearty yeasted buttery bread makes a difference in making a delicious french toast. Breads like Brioche, Viennese, Challa, Pan de Mei (Pullman Loaf? and even Texas Toast are great breads to use for French Toast.
The reason these style of breads work so well for French Toast is because they are a durable bread that hold up to soaking in the egg custard before cooking. They soak up the custard mix without becoming soggy.
Plus the flavor of these breads are higher in fat than a typical white bread loaf. These recipes either have eggs, butter or a combination of both that give richness to the bread as well. Pair these rich breads with the sweet cinnamon egg custard the flavors enhance each other.
Drying the Bread is Key!
Now this is a step that is not required to make French Toast but it is a step that I do not think you should skip. Leaving the sliced bread out overnight allows the bread to dry and firms up the structure of the slice. Allowing the slices to dry will also absorb the custard mix better when soaked.
Don’t worry if you didn’t leave the bread out overnight, dry the bread in the oven at 300° for 15 minutes. This can be done while you prepare the custard mix and preheat the griddle or pan. Allow the bread to cool before adding to the custard mix to soak.
Custard for French Toast?
French Toast works because the dried bread soaks up the liquid. The liquid is made up of a mix of eggs and milk or half & half or both. Think of a quiche, while the ratio of milk to egg is slightly different the creaminess of the baked quiche creates a nice mouth feel and flavor.
A ratio of 1 egg to 1/4 cup of milk or half & half create the perfect custard mix to soak the bread in. Flavor the custard with vanilla, cinnamon and even a dash of nutmeg are traditional.
The French Toast custard gets absorbed into the bread and when cooked creates a texture similar to a bread pudding. The egg and cream cook with the bread making the end result a crispy exterior with a creamy texture on the inside.
French Toast isn’t French
Bread baked with milk mix dates back to 300 A.D., however, the Romans did not include egg in their recipe. This recipe can be traced to a cookbook by Marcus Gabius Apicius called Cooking and Dining in Imperial Rome.
By the 14th century, Germany and Nordic countries had adopted a French Toast style of breakfast food. In the 15th century Italy and France had adopted their own recipes.
In France, pain perdu, which means lost bread became popular. Not long after England adopted pain perdu as a result, there are many recipes that can be found in English cookbooks using a custard base with bread.
As the story goes, the name ‘French Toast’ origin comes from a New York inn keeper, Joseph French in 1724. He intended to call it French’s Toast but due to a grammatical error, the apostrophe was dropped and by a century later the name stuck.
While each country has their own version of soaked bread that is cooked and served as a a breakfast the name French Toast is synonymous with the breakfast comfort food.
Enjoy this Classic French Toast recipe with some crispy bacon, fresh fruit and some maple syrup! Enjoy!
Classic French Toast
Print RecipeRecipe Multiplier
- 8 slices Bread Slices 1/2" thick - Brioche, Viennese, Challa or Rich White Bread
- 6 ea Eggs
- 1/2 cup 2% Milk
- 1 cup Half & Half
- 2 tbsp Brown Sugar
- 1 tsp Vanilla Extract
- ¾ tsp Cinnamon
- Clarified Butter or Pan Spray for cooking surface
Instructions
Preparing the Bread
- Slice the bread into 1/2" thick slices.If using pre sliced no worries. Follow next steps.
- The night before, place the sliced bread to a plate or cutting board. Allow the bread to dry overnight. Drying the bread will make a better french toast. If you didn't do this, don't fret, place the bread in the oven at 300 degrees for 15 minutes or so to dry the bread. It should be dry to the touch but have some give. You don't want crouton texture.
Making the French Toast
- To make the custard –In a bowl, crack the 6 eggs and whisk until combined.
- Add the milk and half & half. Whisk to incorporate.
- Add the brown sugar and whisk to dissolve the sugar.
- Add the cinnamon and vanilla extract. Whisk to combine.Whisk quickly to break apart any cinnamon clumps.
- Preheat a griddle or cast iron pan to 350°
- Once the cooking surface is preheated. Coat it with clarified butter or pan spray. Wipe to coat the surface and remove any excess if needed.
- Dip the dried thick cut bread into the egg custard mix.Let the bread soak in the custard mix just long enough to make the bread begin to soften. Soaking too long will make the bread fall apart.You want the bread to absorb the custard mix but not saturate it too much.
- Place the custard dipped bread slice on the griddle. Repeat the process with the remaining bread slices.
- Cook the bread for approximately 2-4 minutes. You are looking for a golden to darker brown.
- Flip the french toast and repeat above cooking step on the other side.
- Once the french toast has toasted to the desired color and the bread has slightly puffed, the french toast is ready to eat!Serve immediately with your desired toppings.Butter, maple syrup, powdered sugar & fruit or whatever you desire!Enjoy!
This was delicious! Loved it with berries and syrup.