How to Make Golden, Custardy French Toast

TL;DR

Whisk four eggs with whole milk, sugar, cinnamon, vanilla, and salt, then briefly soak thick bread slices and cook them in butter over medium heat for about two minutes per side. Adjust soaking time for the texture you prefer, and keep finished pieces warm in a 200-degree oven for no longer than 30 minutes.

Transcript

Hey, I'm John Canel and today on Preppy Kitchen, we're making some easy, delicious French toast. So, let's get started. First off, in a large bowl, we're going to crack four room temperature eggs. They can actually be cold. It's okay. And next to me, you see two different options. I just wanted to show you like today, I'm going to use bio because i... Read More

Key Insights

• The custard is made by thoroughly mixing four eggs, three-quarters of a cup of whole milk, two tablespoons of sugar, half a teaspoon of cinnamon, one tablespoon of vanilla, and a pinch of salt until the mixture becomes silky.
• Rich, thick-cut bread is especially suitable for French toast because brioche and challah provide a soft texture, but the recipe also works with milk bread, potato bread, sourdough, or any other preferred loaf.
• Soaking time controls the interior texture of French toast. A quick dip leaves the bread less saturated, while soaking it for about five seconds per side creates a more luscious, custardy center.
• Butter helps French toast develop a delicious golden exterior. The recipe uses one to two tablespoons per batch, with more added as needed, while a mixture of vegetable oil and butter can reduce burning on an unusually hot stove.
• French toast cooks for about two minutes per side over medium heat. The bread should be checked before flipping, because a pan that becomes too hot can darken the first batch and burn the butter more quickly.
• A 200-degree oven keeps completed batches warm while the remaining slices cook. Placing the toast on a wire rack over a baking sheet preserves it for serving, but holding it longer than 30 minutes can dry and overbake it.
• The custard can be prepared the night before to reduce morning work. After mixing, it should be covered and refrigerated, leaving only the dipping and cooking steps to complete when breakfast is being prepared.
• French toast freezes easily when pieces are separated by parchment and stored in a sealable bag. The frozen pieces can later be thawed and reheated for a few minutes in an air fryer or oven until crisp and delicious.

Questions & Answers

Q: How do you make an easy French toast custard?

Crack four eggs into a large bowl, then add three-quarters of a cup of whole milk, two tablespoons of sugar, half a teaspoon of cinnamon, one tablespoon of vanilla, and a pinch of salt. Mix everything thoroughly to break up the eggs and create a smooth, silky custard that is ready for soaking thick slices of bread.

Q: What bread works best for French toast?

Brioche is presented as an especially good choice because it is rich, soft, and available in thick slices. Challah is similarly rich and can also be cut thickly. However, the recipe is flexible enough for milk bread, potato bread, sourdough, fresh bread, or stale bread, so the best option can simply be the loaf you enjoy.

Q: How long should bread soak for French toast?

Dip each side of the bread in the custard for at least a few seconds. A quick dip produces toast that is not completely saturated. For a more luscious and custardy middle, leave each side in the mixture for about five seconds. Stale bread may absorb slightly more custard, although both fresh and stale slices work well.

Q: How long should French toast cook on each side?

Cook the soaked bread for about two minutes per side in a pan placed over medium heat. Check the underside before flipping and transfer the toast once both sides are golden. Stove strength varies, so watch the color and lower the heat if the pan becomes excessively hot or the butter starts burning too quickly.

Q: How do you make French toast golden without burning it?

Use one to two tablespoons of butter for each batch and cook over medium heat, adding more butter when needed. Butter contributes to the golden exterior, but it can burn if the pan becomes too hot. On a particularly powerful stove, combining vegetable oil with the butter helps the cooking fat tolerate the heat for longer.

Q: How do you keep French toast warm for serving?

Set the oven to 200 degrees and place each finished batch on a wire rack positioned over a baking sheet. Keep the baking sheet in the oven while cooking the remaining slices so everyone receives warm toast. Do not leave the French toast there for more than 30 minutes, because extended heating will dry it out and overbake it.

Q: Can French toast custard be prepared the night before?

French toast custard can be mixed ahead to make breakfast easier. Whisk the eggs, milk, sugar, cinnamon, vanilla, and salt together, then cover the mixture and place it in the refrigerator overnight. In the morning, the remaining work is limited to dipping the prepared bread slices in the custard and cooking them in the buttered pan.

Q: How do you freeze and reheat leftover French toast?

Place the cooked French toast between layers of parchment so the individual pieces remain separated, then store them in a sealable bag in the freezer. When ready to eat them, thaw the desired pieces first. Reheat them for a few minutes in an air fryer or oven to restore a delicious, crisp exterior before serving.

Summary & Key Takeaways

• The recipe begins with a silky custard made from four eggs, three-quarters of a cup of whole milk, two tablespoons of sugar, half a teaspoon of cinnamon, one tablespoon of vanilla, and a pinch of salt. Brioche or challah works especially well, although fresh, stale, sourdough, milk, or potato bread can also be used.

• Each thick bread slice is dipped in the custard for a few seconds on both sides, then placed in a hot, buttered pan over medium heat. A longer soak of about five seconds per side produces a more saturated, custardy center. Each piece cooks for approximately two minutes on each side until golden.

• Finished slices can be held on a wire rack over a baking sheet in a 200-degree oven, but they should not remain there longer than 30 minutes. Serve the warm French toast with maple syrup, fresh berries, and whipped cream. Leftovers can be layered with parchment, sealed, frozen, thawed, and reheated later.