Recipe by Chef John
"So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try."
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6 (1 inch thick) slices
butter, or as needed
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 and never would have thought to lightly fry and place it in the oven. Since I love french toast I had to give this a try and I was pleasantly surprised. This came out crisp, light, fluffy and just plain delicious. I topped it with a dusting of powdered sugar and REAL maple syrup. It was perfect served with fresh fruit and OJ! Thanks for a great recipe Chef John and an update on a truly classic breakfast favorite!
Nothing fancy about this recipe. It is the all around basic Frech Toast Recipe, except the unnecessarily added allspice.
The real secret to French Toast is using stale bread (aka "Day Old") to soak up the egg mixture.
Made this for family breakfast and it was really good. I didn't have French bread on hand, but used a thicker sliced bread. The cinnamon and all spice give a nice flavor. I added a very small amount of powered sugar to the mixture. It was nice to put the slices in the oven as they were fried and also kept them nice and hot until all were complete so we could sit down and enjoy together. I will make these again, everyone loved then!
UH MA ZING! Thank you Chef John for another 5 star hit :-) After trying your perfect mashed potatoes recipe, I always look for your version for what I'm looking to cook up. All who've sat down at my dinner table think I'm a rather excellent cook and I have your influence to thank for it! Keep em comin!!
French toast is OK, but I think what I don't like about it is the custard-y texture. This recipe is crisp and yummy! Great flavors. Cooking on the stove and then crisping in the oven is wonderful. Also helps to make sure that everyone is eating a hot meal together. Made it for "breakfast for dinner" tonight. Definitely will be something we make again---for breakfast/brunch/dinner. Yum!!!
Still awesome! Only edit is to double the mixture if your using "country" type wider slices or thick cuts. I chopped up some apples and coated w allspice, cinnamon, pumpkin spice and a little honey. Baked at 350 for 20-30 and used as topping MMM! Also, out of of powdered sugar so put granulated sugar into the blender. Instant powdered (-: Huge fan of Chef John! He's my go-to for any recipe
Who knew I was making French Toast wrong all of these years????!!! I will never make French Toast another way! Delicious, crispy on the outside, soft on the inside. Absolutely delicious! 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. Thank you for a great recipe!
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!!! i have yet to find s chef john recipe i didn't like thank you
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's French Toast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 199
** Calories from Fat: 44
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