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Basic French Toast

French Toast with Syrup and powdered sugar on a white plate
Photo Credit
willmilne/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 to 6 servings
Category
Bread
Eggs
Course
Breakfast & Brunches
Preparation Method
Cook
Saute
Sources
Yankee Magazine

What could be simpler? A few eggs, some old bread, and maple syrup — voila! Yes, French toast. This morning stalwart most likely got its name from the French dish pain perdu — “lost bread” — a poetic way to say “stale bread.” And slightly stale bread is one of the keys to good French toast: a crunchy exterior with light and airy insides. Essentially, it’s bread soaked in custard and pan-fried — perhaps it was the precursor to bread pudding.

We experimented with loads of different breads and soaking times and found that the following recipe makes exquisite French toast that won’t chain you to the stove. Country-style sandwich bread works well (we used Pepperidge Farm Farmhouse “Country White”) — but brioche or challah bread (sliced 3/4-inch thick) put us over the moon. Lay fresh slices on the racks of your unheated oven overnight, and by morning, they’ll be ready and waiting for their big dip.

Ingredients
1 cup milk
6 large eggs
1 tablespoon brown sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
6 tablespoons unsalted butter, divided
Maple syrup

Instructions

  1. Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into the mixture and let soak for about 30 seconds on each side. Remove to a cooling rack sitting in a sheet pan. Let sit at least 2 minutes, but not more than 3.
  2. In a large saute pan over medium heat, melt approximately two tablespoons of butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in the oven for about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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