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Classic French Toast

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Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.

  • Servings: 6

Source: Martha Stewart Living, April 2001

Ingredients

  • 6 large eggs
  • 1 1/2 cups heavy cream, half-and-half, or milk
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 6 slices (1-inch-thick) bread, preferably day old
  • 4 tablespoons unsalted butter
  • 4 tablespoons vegetable oil
  • Pure maple syrup, for serving (optional)

Directions

  1. Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.

  2. Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.

  3. Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

Reviews Add a comment

  • MS11698268
    11 DEC, 2016
    One of my favourite Martha 'no fail' recipes. Always comes out good and tastes great.
    Reply
  • ZashaB
    9 FEB, 2016
    I just made this for my husbands birthday breakfast and wow...was it good! The vanilla is what made this recipe amazing. The smell permeated the whole house like freshly baked bread. I used half n half and portuguese sweet bread and small pinch of chinese five spice because I didn't have nutmeg.
    Reply
  • lesleyANDemma
    10 JUL, 2015
    My daughter Emma had this at her friends house (her friends mum made it) and Emma tried the recipe the next weekend at our house - we love it !
    Reply
  • doorsofdurin
    7 JUL, 2015
    I followed the recipe exactly and it ended up tasting rather bitter. I've also tried making Martha Stewart's Maple-Apple French Toast, also from this website, and it tasted much better than this recipe did. I am very disappointed.
    Reply
  • MS11681706
    8 FEB, 2015
    Flavor was good, however it was extremely soggy. I would make again, but not sit in the egg/milk mixture. I would just dip and fry.
    Reply
  • MS112581258
    1 NOV, 2014
    I basically really liked this recipe….I usually just use butter but liked the way the toast cooked in half butter half oil….also all cream too heavy for me so used half cream half low fat milk…..and thought 2 tablespoons of vanilla was too much…..I love vanilla but it was too dominant in the flavor…..would use half amount next time or even a little less…..that is a lot of vanilla…..will make again…..might even use all whole milk because cream a little too intense for me…..
    Reply
  • DianneWebb
    16 FEB, 2014
    This is the best french toast recipe I've ever tried. The only change I made was to use Pepperidge Farm's French Toast Bread. This bread is thick and very dense. During the cooking time the bread rises with a slightly crispy outside. Following the recipe in conjunction with the bread gives a wonderful result.
    Reply
  • Hjbarton1
    8 FEB, 2014
    This recipe didn't work for me at all. I thought the egg mixture was fine, but the problem I had was the cooking process. Perhaps because I'm a newbie with cooking/baking I didn't know whether or not I needed to tweak anything, but I followed this recipe exactly from start to finish and the toast was so raw. Extremely gooey on the inside. I used challah bread cut 1" thick. I left it in the oven longer but eventually had to put it back on the skillet which flattened it. Also too oily for me.
    Reply
  • 1rstBillie
    5 FEB, 2014
    I recently made this and unfortunately it didn't turn out as well as I thought it would. I used large pieces of bread instead the smaller ones that are shown in the picture - which I do not recommend because then instead of being crunchy it turned out being too soft. Also for my taste the seasoning was not enough (maybe because the bread was bigger?), I had to add way more cinnamon to make it taste good. I will definitely try this again with small bread and adjusted seasoning.
    Reply
  • MetricCook
    13 AUG, 2013
    I would like to know why so many restaurants think they can get away with a egg coated bread (egg and bread only) and call it 'French Toast', it is sad, awlful, and cheap, do these cooks not read/watch Martha Stewart?
    Reply