3 Secrets To Restaurant-Quality French Toast
Crispy golden brown on the outside. Moist and tender on the inside. If this is your idea of French toast perfection, our own Chef John shares three insider tips to ensure your next batch will be your best yet.
1) Soak It.
Chef John whips up a simple egg and milk custard flavored with cinnamon and vanilla, then lets thick slices of day-old bread soak in it until each slice is thoroughly saturated.
2) Fry It.
Three minutes per side in hot butter seals the custardy coating onto the bread and gives it that eye-popping golden brown crust.
3) Bake It.
This is the step you didn't see coming. Chef John lays the French toast on a baking sheet, and bakes it in a 400° F oven for 12 to 15 minutes. The heat causes the custard-soaked toast to puff up beautifully while it finishes cooking on the inside.
Everyone gets to enjoy hot French toast at the same time. If you've ever spent a morning jumping up from the table to tend to the toast, you know how game-changing this is.
Watch and learn:
Who knew I was making French Toast wrong all of these years? Delicious, crispy on the outside, soft on the inside. Even my kids who are only 5, 6, and 7 commented that these were way better than the other way I make them. Says a lot when kids notice the difference. - jharris
This recipe is fantastic! Loved having it in the oven but not needing to take all the time baked French toast normally takes. Looked so pretty and tasted fantastic! - SAXYBONE
Wow! I've been making French toast for years and thought I was doing it right. "If it ain't broke don't fix it." I never knew about a "classic restaurant method". I just did it the way my Mom and Grandma taught me. I had to give this a try and I was pleasantly surprised. This came out crisp, light, fluffy, and just plain delicious. Thanks for a great recipe, Chef John, and an update on a truly classic breakfast favorite! - Jillian