Everything about fluffy french toast makes me incredibly happy.
I have this daydream where I open up a little french toast cafe that serves up sweet and savory french toasts with coffee and tea. I not-so-secretely have the whole menu planned out. French toast is the ultimate breakfast or anytime meal. It can be classic and super simple, or fancy and seasonal. It’s fast, easy, and it tastes so freaking good.
Crispy golden brown edges with a creamy custard-y center just begging for a drizzle of syrup of a dusting of powdered sugar snow. Gosh, I’m getting hungry just thinking about it.
But as any good day dreamer does, let’s get into the deliciously syrup-ed nooks and crannies of the french toast world.
French toast is a dish made from sliced bread dipped in eggs and pan fried. It can be both sweet and savory and is one of the oldest ways of reviving old dry bread. Apparently, according to Wikipedia, french toast is not actually from France. It originated in the Roman Empire in the 4th or 5th century. Who knew!? French toast is popular all over the world – there are infinite french toast variations.
The absolute best bread for french toast is Japanese milk bread or shokupan. It’s so incredibly fluffy and thick and it soaks up the french toast batter and becomes incredibly creamy and custard-y inside. You can make your own milk bread or buy it from an Asian grocery store.
The secret to the best french toast is letting it soak longer than you think. You want the bread to be saturated with the french toast custard so that the inside of the bread is creamy and not dry.
The second secret is cooking french toast over medium to medium low heat then finishing on medium high. Starting on medium or medium low ensures that the custard-y insides cook all the way through and finishing on medium high gives it a golden brown and crisp caramelized crust.
This depends on how old your bread is, but soaking longer than you think is what will give you a creamy custard middle. Dry french toast is the worst!
Use brioche instead of Texas toast. Soak brioche slices in the custard mix, flipping once. Cook in a mix of butter and oil in a non stick pan over medium heat until golden and crisp, flipping once. Top with icing sugar and serve with butter and syrup.
Slice up a baguette thickly on a diagonal. Soak the the custard mix for 4-5 minutes, flipping – baguette crusts are more hearty and can take the extra long soak. Cook the baguette slices in a mix of butter and oil in a non stick pan over medium heat until golden and crisp, flipping once. Finish with fruit and whipped cream.
Cut thick slices of challah and soak in the custard for 1-2 minutes per side. Cook in a mix of butter and oil in a nonstick pan over medium heat, flipping when golden and brown. Serve with syrup, fruit, and butter.
Mix together 1/2 cup of room temp cream cheese with 1/4 cup icing sugar. Spread a thick layer of the sweetened cream cheese onto one slice of Texas toast. Top with another slice of Texas toast. Soak in the custard mix, flipping once and cook in a non stick pan over medium heat, until golden and crisp, flipping once. Top with sliced strawberries, syrup, and whipped cream.
In a small bowl, mix together 3 tbsp sugar and 2 tsp cinnamon the pour out on to a plate and set aside. Make the french toast as directed below and immediately after the french toast comes out of the pan, add it to the plate with the cinnamon sugar. Flip to coat both sides. Enjoy with chocolate drizzle.
Spread strawberry or raspberry jam on half the slices of Texas toast then top with the remaining slices. Dip the jelly sandwiches in the custard, flipping to coat. Cook according to the recipe below and immensely after dust with powdered sugar and enjoy.
Spread marshmallow fluff on half the slices of Texas toast then top with chopped chocolate. Top with the remaining slices. Dip the sandwiches into the custard, flipping to coat. Cook the sandwiches according to the recipe below the serve topped with extra marshmallow fluff, shaved chocolate and crushed up graham crackers.
Spread nutella on half the slices of Texas toast then top with the remaining slices. Dip the nutella sandwiches in the custard, flipping to coat. Cook according to the recipe below and immensely after dust with powdered sugar and enjoy. Pro-tip, top with sliced bananas or strawberries!
Whisk 1/2 cup of pumpkin as well as 1 teaspoon pumpkin pie spice into the custard mix. Dip the slices of bread and cook as directed below. Serves with maple syrup and whipped cream.
The Best Classic French Toast Recipe
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In a shallow bowl (that will fit the bread flat), whisk together the eggs, cream, milk, and sugar, making sure the eggs are completely incorporated.
Take a piece of bread and put it in the custard mixture and let soak, flipping once.
Heat up a cast iron or non-stick pan over medium heat. Add a bit of oil and butter and when the oil and butter is hot, add the custard soaked bread (let the excess drip back into the shallow bowl) and cook until golden and crisp on the bottom side. Gently flip and continue to cook until the other side is golden and crisp. Turn the heat up to medium high if needed to brown.
Serve immediately with butter, syrup, berries, and powdered sugar, if desired.
French Toast Recipe
Amount Per Serving (1 slice)
Calories 202 Calories from Fat 132
% Daily Value*
Saturated Fat 6.1g38%
* Percent Daily Values are based on a 2000 calorie diet.