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BA's Best French Toast
This classic French toast recipe has a streamlined custard and a longer-than-normal soak for superior texture. Learn how to make French toast here.
👥 4 Servings🔥 Cook: 10 min👤 Dawn Perry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●skillet
- ●baking sheet
- ●griddle
📝 Preparation Steps
1
Preheat oven to 250°. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect). Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak ⏱️ 10 minutes.
large eggs6Pinch of kosher saltSix ¾"-thick slices challah, brioche, or Pullman loaf
2
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another ⏱️ 10 minutes or so.
3
Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about ⏱️ 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
. unsalted butter, divided, plus more for serving2 Tbsp. vegetable oil, divided2 Tbsp
4
Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar. Editor’s note: This French toast recipe was first printed in December 2014 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our favorite weekend breakfast recipes →
Pure maple syrup, jam, whipped cream, or powdered sugar (for serving)
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