French Toast

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French Toast

star rating (27) rate this recipe »
Published prior to 2008

When we tested this recipe, it met with universal acclaim. "This is the best French toast I've ever tasted" sums up most of the comments. The difference between this and everyday, run-of-the-mill French toast? The quality of the ingredients. Start with a high-rising, golden-white, tasty white bread; challah is a particularly good choice. Slice it thick; we found 5/8-inch just about right. Bathe it in cream and eggs accented with nutmeg, vanilla and a touch of rum. Sauté it gently in butter; keep it warm in a hot oven, then serve it, on warmed plates, with sifted sugar and maple syrup. Crispy on the outside, toothsome/tender within, this is the French toast of which dreams are made.

6 to 8 slices bread, somewhat stale
3 large eggs
3/4 cup (6 ounces) cream, heavy, whipping, or light
pinch of salt
1/4 teaspoon nutmeg
2 tablespoons (7/8 ounce) sugar
2 tablespoons (1 ounce) rum
1 teaspoon vanilla

Preheat the oven to 400°F. Line a baking sheet with parchment paper (or not), and set aside. Place 1 tablespoon each butter and vegetable oil in a heavy skillet, and set it to heat over medium heat. Alternately, heat an electric griddle to 300°F.

In a small bowl, whisk together the eggs, cream, salt, nutmeg, sugar, rum, and vanilla. Stir till smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold two pieces of bread snugly.

Place two pieces of bread in the pan; let them soak for about 30 seconds, then turn them over, and let soak for about 30 seconds on the other side. You want the bread to absorb some of the liquid, but not to become soggy.

Place the bread in the skillet or on the griddle (which you've greased with a mixture of butter or vegetable oil, or simply with non-stick vegetable oil spray), and fry till the underside is golden brown; this should take about 2 minutes. Turn the bread, and fry on the second side for about 2 minutes. Again, it should be golden brown. Transfer the French toast to the baking sheet, and place it in the preheated oven. Allow it to remain in the oven while you cook the remaining pieces.

When all the pieces are cooked, serve the French toast with soft butter and maple syrup. Or dust it with confectioners' sugar or cinnamon-sugar. Yield: 6 servings.

Note: ordinarily you'd consider 2 to 3 pieces of French toast a single serving, but this particular recipe is so rich, and each slice of bread is big and thick enough, that we consider one piece a serving, particularly if you add fresh fruit and/or some breakfast ham, bacon or sausage.


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  • star rating 03/13/2015
  • TomW from Bryson City
  • Any white bread is good for this but I prefer Brioche and Challah sliced liked as indicated about 5/8" thick. I also like to add a little bit of cinnamon along with the nutmeg. I only soak them for the 30 seconds on each side as suggested or they become to soggy and will be tough to turn over. Enjoy and have good eats. Tom
  • star rating 08/02/2014
  • Vicky from Deltona, Fl
  • I used brioche because i couldn't find challah and it was amazing...
  • star rating 07/10/2014
  • longhornmama from KAF Community
  • I've made a lot of different French Toast recipes and this is, by far, the best I've ever had. Fantastic even with day-old store-bought challah and half and half. Perfect with Irish butter and maple syrup. Doubled the recipe for a large loaf of challah and was glad I did. Used an electric griddle at 300 degrees with a little butter and canola oil and kept pieces warm in the oven at 400 degrees as instructed. Perfect! Don't be afraid of the rum; it adds flavor but is not at all overpowering or noticeable and I usually avoid liquor in cooking. Thanks for the recipe!
  • star rating 01/21/2014
  • Rolling_In_Dough from KAF Community
  • This turned out really well, the kids loved it. I was surprised to see rum and nutmeg in the recipe, but it was a great flavor combination.
  • star rating 01/04/2014
  • Mike from Montclair, NJ
  • no need for the sugar if you accompany the finished product with warm maple syrup
  • star rating 09/23/2013
  • Geraldine Walker from Poughkeepsie, NY
  • It was wonderful!!!
  • star rating 12/25/2012
  • bldick72 from KAF Community
  • This recipe is delish! I made the KAF Classic Challah as the bread. I served it Christmas morning and everyone said it was the best french toast they have ever had! The french toast has a sweet and creamy texture. Thanks KAF for another home-run!
  • star rating 12/05/2010
  • jnielso from KAF Community
  • This is an excellent French Toast recipe. I've made it with thick-cut egg bread, wheat bread, artisan-style white bread, cinnamon-raisin bread and brioche. It's always a star and everyone raves about it. I usually make twice the amount of soaking liquid and let the bread soak until it's completely infused, then put it in the pan to brown. It comes out golden crisped on the outside and wonderfully custard-like on the inside. I also make it all first thing and let it sit in a warm oven on a rack while I prepare the rest of the breakfast/brunch.
  • star rating 11/28/2010
  • linguina from KAF Community
  • We didn't have challah or brioche (the other French toast classic), but we had sourdough and Robyn's delicious rum-raisin bread, and the French toast was delicious! We have house guests, and I used 8 slices of bread, which soaked up the batter perfectly.
  • star rating 08/31/2010
  • estrellas from KAF Community
  • Divine! The rum was ever so subtle, yet gave it a nice rich flavor. I substituted 1/2 tsp cinnamon for the nutmeg, since we ran out of nutmeg. From now on, this will be the recipe our family uses for french toast. Can't wait for another occasion to make it!
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