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Classic French Toast

Any dense bread such as challah, brioche, or sourdough will make rich French toast.

  • servings: 6

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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. Step 1

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

  2. Step 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. Step 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.

Source
Martha Stewart Living, April 2001

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Reviews (25)

  • hajiwon 3 Mar, 2014

    I love it, deliciousss... (y)

    Health News

  • 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.

  • 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.

  • 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.

  • 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?

  • refin67 15 Dec, 2012

    Excellent breakfast for a cold rainy day! That was the best recipe I've used for this. The family loved it!

  • Pikkis 11 Mar, 2012

    This recipe was deee-licious!

    I reduced some of the ingredients to accommodate 2 people.

    One piece was enough for me - it was really filling.

  • huekri1 12 Feb, 2011

    My husband and I loved this recipe. I cut the egg and cream/milk amount in half and only used half of the butter and oil recommended. Very rich but also a very good flavor. What a treat!

  • tinarie 23 Jan, 2011

    I made this super rich french toast and it's way too rich for me. I didn't have a problem with the vanilla but felt it needed more flavor. Maybe more nutmeg or cin. I also think the bread took longer to brown sitting in so much butter and oil. The second batch cooked up much faster with less butter and oil in the pan. I didn't realize how much fat goes into french toast. This is a twice a year breakfast treat for me. Really rich.

  • tinarie 23 Jan, 2011

    I made this super rich french toast and it's way too rich for me. I didn't have a problem with the vanilla but felt it needed more flavor. Maybe more nutmeg or cin. I also think the bread took longer to brown sitting in so much butter and oil. The second batch cooked up much faster with less butter and oil in the pan. I didn't realize how much fat goes into french toast. This is a twice a year breakfast treat for me. Really rich.

  • kessy71 8 Jan, 2011

    Here in Greece , we call it ?

  • mykele 31 Dec, 2010

    Obviously the staff has erred AGAIN. one teaspoon of vanilla is adequate.
    I always check out measurements in recipes from this site.
    An experienced cook/baker is needed for this site t o proof read the
    recipes, Please. Mykele

  • emmanuelle64 15 Oct, 2010

    i'm from france, My mum had another recipe for the basic, that i keep. We do not use milk or cream with the eggs, instead after soaking bread, we put each slice on both sides in dried breadcrumbs and some sugar, then we cook in a pan with some butter. When it's done, browny, we sprinkle each slice with icing sugar. Recipe from her mum, that i make now fo my daughter, my madeleine de proust j(just some drops of vanlla)

  • cheftb 28 Aug, 2010

    Woke up early to make this before heading out for a very busy Sat w/ the family. So glad that I did. Halved the recipe and paired with fresh berries. Delicious.

  • salsasenora 23 May, 2010

    My husband and I are empty nesters, and we enjoy special Sunday breakfasts. He asked for French Toast which I hadn't made in years. I halved this recipe except for butter and oil -- and heeded other comments to reduce vanilla. Even though I used skim milk, the results were fabulous!! A definite keeper.

  • Pinklepurr 11 Apr, 2010

    This is good. I agree with lessening the amount of vanilla. I used fresh French bread (thick cut)....the half and half made it much more delicious than usual. Topped off with organic amber maple syrup and it was perfection. Really good weekend brunch option.

  • jennarubenlove 8 Jan, 2009

    I agree with the too much vanilla extract posting. I made this with the called for 2 Tbsp and the taste of vanilla was overpowering (and I love the flavor of vanilla!) If I make this again I'm going to try it with only 2 teaspoons of vanilla. Otherwise very good and moist french toast!

  • cjcsmom3 30 Dec, 2008

    Starting over....I didn't have any cream or half

  • cjcsmom3 30 Dec, 2008

    I just finished making this and it was delicious! One thing....I didn't have any cream or half

  • h2babe 16 Nov, 2008

    I love this recipe. We tried it, and it was perfect for our taste.

  • claudiapas 17 Mar, 2008

    I think this recipe uses too many eggs for the amount of milk/cream/half-half (whatever you are using). I think that 2 eggs (small or large) per cup of milk/cream/half-half make the best recipe. In this case 3 eggs were enough. Another point I would like to considerate is the amount of vanilla. I think that 2 tablespoons of pure vanilla is far too much. I suggest 1 teaspoon and also a teaspoon of sugar. A little sweet is missing. It is the best for me!

  • claudiapas 12 Feb, 2008

    The mystery of the half and half is solved. Can't believe it took me so long to find out what it was.

    ThanksWenwoo

  • igines 8 Feb, 2008

    I've made this several times and always make it when we have out of town guests. It's always a big hit.

  • wenwoo 8 Dec, 2007

    North American term describing cream that is 1/2 whole milk and 1/2 cream. Checked on the internet and 2 substitutions for 1 cup (8 fl oz/250 ml) of half and half are - 7/8 cup (7 fl oz/210 ml) milk plus 1 1/2 tbsp. melted butter or 1/2 cup (4 fl oz/125 ml) light cream and 1/2 cup milk

  • gaildownunder 24 Nov, 2007

    I am living in Melbourne Australia, could anybody tell me what is half and half and what could I use in place of it.