Video: How to Make French Toast - Allrecipes.com

Video: How to Make French Toast

See how to make French toast—and which bread makes the best.

 
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A rich breakfast treat, French toast is a sweetly satisfying way to start the day. And as you’ll see, it also makes a terrific dessert. In this video, you’ll learn which breads make the best French toast. Then you’ll see how to make French toast just right, starting with a simple trick for determining when the griddle is the ideal temperature. You’ll also learn how best to soak up the rich, eggy custard with your bread and how long to cook each side of bread. Get top-rated French toast recipes.

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Comments

 
 
wildoxen 
Dec. 15, 2013 8:07 pm
Choosing bread is important too. The following seems to be optimal choice: 1. Sourdough 2. Challah 3. Schiacciata 4. Portuguese sweet bread ("Massa Suvada") this bread will take your french toast to new heights. 5. Whole-wheat raisin bread or schiacciata. 6. King's Hawaiian Sweet Bread 7. Panettone (bread with raisin, but may be too sweet for some) 8. Brioche (weaved bread) 9. Chinese bakery loaves of bread. Ask to get it cut thick or uncut. 10. Any bread you "pre-toast" yourself
 
Sherin 
Apr. 6, 2013 4:17 am
I made French toast for breakfast this morning following this recipe and we looooooooooved it. One thing I should point out, make sure the bread slices are not too thick, to accentuate the taste the amazing vanilla flavor.
 
Aug. 3, 2012 10:23 am
America, where desert is breakfast.
 
alice 
Apr. 5, 2012 11:17 pm
i make thus at home every Sunday!!!!
 
libbyl 
Mar. 27, 2012 8:37 am
ADDING FRUIT SUCH AS BLUBBERIES OR RASPBERRIES TO THE BATTER ADDS GREAT FLAVOR TO THE PANCAKES TOO.
 
frenchmimi 
Mar. 10, 2012 10:26 am
Seems like a great recipe. The comments are also very helpful.
 
Mar. 4, 2012 8:12 am
I use French bread. In the egg mixture I add cocoa, cinnamon, nutmeg, and vanilla. When it's all done, top with powdered sugar. Yum, yum.
 
BigPaws12 
Feb. 15, 2012 5:26 pm
I'm with ravingfig. That woman's TONE made me want to whack her with a slice of that toast :) My kids are ok with regular french toast but the LOVE the overnight French toast recipe I've been using for years (mainly around the holidays) off the McCormick site. I'm with others on additions- a bit of nutmeg (I can take or leave the cinnamon) a dash of salt and some vanilla et voila! Delish.
 
Chimel 
Jan. 8, 2012 12:06 pm
To those who asked about cinnamon, there is none in the original French recipe ("pain perdu" or "wasted bread"). Adding cinnamon for a change is great too, but that's the American version of French bread. Using brioche is ludicrous, as apart from not wasting bread, the whole point is to make the daily cheap bread taste like brioche, by adding milk, eggs and butter (and not just "if necessary".) I actually never encountered French toast used as a dessert. French meals are already copious as it is, it would be an horrible way to end a meal. Besides, it's a rather festive dish, used mostly when kids are around. I have seen it used at breakfast, but it's mostly baked as a snack on its own, on Saturdays or Sundays, traditionally for the "goûter" or "4 heures", the 4PM snack. The best of the stale bread of the week goes into French toast, the rest is used for bread pudding, stuffing, ground into breading for fish and cutlets, or for the ducks at the nearest park. ^-^ For the real de
 
Chimel 
Jan. 8, 2012 10:57 am
For those who asked about cinnamon, there is none in the original French toast (called "pain perdu" i.e. "wasted bread"), only in the American version of it. But it's nice to bake cinnamon French toast from time to time for a change. Using brioche is ludicrous: besides not wasting bread, the whole purpose is to transform plain cheap bread into a sort of brioche, adding milk, eggs and butter to it. Also, the traditional recipe requires 2 soaks: one of warm sweetened milk, so that the milk can go to the core of the bread slice without being impeded by the egg, then one soak of beaten eggs, also sweetened with sugar. Each soak is done rather quickly, especially the last one, and each is performed on both sides. They are actually not soaks, but rather dips, you do not let the bread rest in the bowl. For the real thing, don't use just stale bread, but dry bread. Cut your baguette or pain in slices while stale, but before it gets too dry or it will crumble. The drier the bread is,
 
 
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