French toast, that decadent breakfast staple and celebratory brunch item, is a treat in most hearts. Its creamy texture, sweet seduction, and remarkable versatility are part of the reason it’s endured. But exceptional French toast the kind that’s remembered and returns guests for “just one more slice” requires quite a bit more than a rushed dip and fry.
Here in America’s Test Kitchen, we focus on understanding the science behind each step so that each bite is the result of thoughtful preparation. Mastery is not a matter of blind following of a set of steps; it’s a matter of understanding why each detail matters. When you understand how each ingredient works and how technique makes texture and flavor happen, you can make this comforting dish go from good to legendary.
1. Chosing the Bread
The foundation is laid for the journey with the bread. Interestingly, stale bread works better than fresh bread since it picks up custard without collapsing under the weight of liquid. Bread that dries out becomes stiffer in consistency, i.e., it will withstand soaking and cooking unbroken, rather than spongy in the middle.
Panettone French Toast
Equipment
- 1 Heavy Medium Saucepan
- 1 Large Bowl
- 1 Large Nonstick Griddle
- 1 Whisk
- 1 Baking Sheet
Ingredients
Main
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- 1 1.1 pound; 500 gram loaf panettone bread, baking paper removed
- 6 large eggs
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone cheese
- Powdered sugar for dusting
Instructions
- To make the syrup: Combine 1 cup of water and brown sugar in a heavy medium saucepan. Bring to a boil over high heat, stirring until the sugar dissolves. Boil until the syrup reduces to 1 cup, about 10 minutes. Remove from the heat and whisk in the cream and cinnamon. Keep the syrup warm. (The syrup can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before serving.)
- Meanwhile, prepare the French toast: Preheat the oven to 200 degrees F. Trim the bottom crust of the panettone. Starting at the bottom end of the panettone, cut it crosswise into 6 (3/4-inch thick) round slices (reserve the top piece for toast!). In a large bowl, whisk the eggs until well blended. Add the cream, milk, and sugar and whisk until well mixed. Melt 1 tablespoon of butter on a large nonstick griddle over medium heat. Dip 3 slices of panettone into the custard, turning to allow both sides to absorb the custard. Grill the soaked panettone slices until they are golden brown and firm to the touch, about 4 minutes per side. Transfer the French toast to a baking sheet and keep them warm in the oven. Repeat with the remaining butter, panettone slices, and custard.
- Transfer the French toast to plates. Dollop the mascarpone atop each. Lightly dust with the powdered sugar. Drizzle the cinnamon syrup over and around the French toast and serve immediately.
Notes
Top contenders for the perfect slice are:
- Brioche, challah, and baguette
Flavored and moist but never weak, they are ideal custard sponges that won’t disintegrate. - Japanese milk bread (shokupan)
Softer than appearance, with a light-as-air texture that stays sumptuous even when the crust is “browned.” - Panettone
Flaky bread similar to brioche but with dried fruit, almonds, and orange peel incorporated into it. Cut precisely 1-inch in thickness so every slice can be evenly moistened but not too soaked.
Even the thickness of the slices is as important as the kind of bread. Slice thicker to have a creamier center or slice thinner to have crunch more when cooked. Regardless of the style you employ, cut each slice even so they cook in unison.
2. Preparing the Custard
If the bread is the platform, then custard is the show. French toast derives its structure from eggs, which set firm but lightly when cooked and contribute richness. Big eggs are ideal for consistency, providing the right balance of liquid to fat.
Milk does some different jobs. It adds creaminess, prevents the eggs from cooking too far and turning to rubbery solids, and fuels the Maillard reaction browning that brings French toast its rich smell and golden hue.
Berry Custard Pie
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Set of Measuring Cups and Spoons
- 1 9-inch Pie plate (for the graham cracker crust)
- 1 Pair of Oven Mitts
Ingredients
Main
- 3 eggs
- 1/2 cup sugar
- Pinch salt
- 1 1/2 cups milk
- 2 teaspoons vanilla extract
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 9-inch graham cracker crust
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
Notes
To make your custard better:
- Substitute some of the milk with half-and-half or heavy cream for a rich, buttery flavor.
- Adjust ratios with care so as not to have a custard too thick a good base is 1 cup of milk for three eggs, slightly reduced if using higher-end creams.
- Vegetarian substitutes like almond, soy, coconut, or oat milk each contribute their own flavor character to the dish.
- A less famous enhancement? Mix in a tablespoon of all-purpose flour. This makes the custard adhere to the bread, providing a better evenly coated surface and creating a fluffier center. Combining eggs with flour beforehand prevents lumps from forming before mixing in the milk and spices.
3. Layering Flavor
Vanilla is the hallmark flavor of traditional French toast. True extract provides deeper flavor than fake, but scraping a genuine vanilla bean provides even more depth along with those small, refined flecks throughout the batter. Vanilla paste or powder are also great substitutes if pure.
Spices provide warmth and depth. Cinnamon contributes comfort food flavor, nutmeg contributes earthiness, and a dash of salt enhances every other flavor but does not make the dish salty. These spices are what create an excellent breakfast into a memory-maker.
4. Soaking and Cooking
Optimal soaking is a compromise: you desire the bread fully saturated with custard, but not so wet that it falls apart. 30 seconds on both sides works for thicker breads.
French Toast
Equipment
- 1 Small Bowl For combining dry ingredients
- 1 Whisk For mixing batter ingredients
- 1 10-inch or 12-inch skillet For cooking the French toast
- 1 Shallow container Such as a pie plate, for dipping bread
- 1 Spatula For flipping French toast
Ingredients
Main
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons sugar
- 4 tablespoons butter
- 4 eggs
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 8 slices challah brioche, or white bread
- 1/2 cup maple syrup warmed
Instructions
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Notes
Butter remains the gold standard for cooking there is nothing equal to it in terms of flavor but it burns if too much heat is used. Medium-low heat (around 350°F) is best. Mixing butter with neutral oil will get you butter’s flavor with oil’s higher smoke point.
Re-butter the pan between batches so that each slice browns uniformly. If the crust is browning faster than the custard, decrease heat slightly to set the custard without burning the crust.
5. Make-Ahead and Storage
French toast is even make-ahead-friendly:
- Batter
Store covered in the refrigerator for 1–2 days. - Cooked slices
Store in an airtight container in the refrigerator up to a week. - Freezing
Cool completely, freeze up to three months, and reheat directly from frozen in the microwave or on a skillet.
6. Melted Ice Cream Custard
Jacques Pépin’s bold replacement replaces eggs and cream with melted ice cream. Vanilla is the obvious choice, adding sweetness without sugar or extract. Full-fat ice cream prevents burning and holds texture creamy. Add cinnamon or nutmeg for a warm note against this rich foundation.
7. Whiskey-Infused French Toast
Add a splash of Irish whiskey, which brings oak, vanilla, honey, and spice to the table. Use sparingly a few tablespoons so the flavor complements without overpowering. Pair with citrus zest, fresh berries, or candied pecans for a sophisticated ending.
8. Savory French Toast
Substitute sweet bread with savory bread like garlic ciabatta or rosemary slices. Herbs of oregano and chives can be incorporated to flavor custard. Parmesan contributes a pungency to counterbalance a touch of sweetness, featured in Rachael Ray’s version. Complete with flaky sea salt, topped with infused olive oil, balsamic glaze, or smashed avocado.
9. Pumpkin French Toast
Spiced pumpkin puree, blended with cinnamon and nutmeg, brings autumn comfort. Soak slices for a little longer to flavor the dense puree evenly. Top with toasted pumpkin seeds or candied pecans for crunch and pumpkin adds a vitamin A boost.
10. Eggnog Holiday French Toast
Replace milk with eggnog for a quick holiday flavor. For a crowd, make an eggnog casserole: cube brioche, marinate for hours in eggnog custard, top with pecan brown sugar streusel, and bake until golden. Add rum or bourbon for an adult-only version for richer holiday flavor.
11. Honey-Sweetened French Toast
Alton Brown simplifies it with eggs, half-and-half, salt, and honey. Honey adds floral complexity and burns less than sugar but won’t caramelize as much. Add just before serving to avoid soggy bread.
12. Bacon Grease for Cooking
Chef John Currence cooks French toast in bacon fat for smoky meaty depth. Fry bacon, then remove most (but not all) of the fat and fry the bread. To give it a rich twist, top with crumbled bacon and butter, brown sugar, and pecans, and drizzle with maple syrup.
13. Almond-Crusted French Toast
Wolfgang Puck presses challah slices into ground almonds before baking, resulting in a nutty, golden crust. Serve with berry compote for lightness and crème fraîche for rich contrast.
14. Breakfast Cereal Crunch
Baking, and not frying, is the way crushed cereal sticks to and can become crispy without burning. Cinnamon Toast Crunch and Honey Nut Cheerios go well together naturally; avoid marshmallow cereals to prevent sogginess. Due to the fact that the cereal is sweet, add only sparing amounts of syrup so the crust doesn’t get soggy.
The Takeaway
The secret to legendary French toast lies in balancing culinary science and artistic license. Choosing the right bread, getting balance in your custard, getting the soak dialed in, and controlling heat comprise the time-proven canon. When all of that is second nature, the joy of adding personal touches from ice cream custard to herb-infused breads turns a simple breakfast into your new staple.
With some attention to detail and a willingness to experiment, your French toast can go beyond the ordinary, wowing guests and turning an ordinary meal into something truly special. Whether classic vanilla and cinnamon or adventurous pumpkin, whiskey, or almond crusts, possibilities are limitless and each bite a promise to discover the magic of breakfast realized.
