Best My Favorite French Toast Recipes

MY FAVORITE FRENCH TOAST

My Favorite French Toast image

I'd been polishing this recipe for a while, then found the absolute best bread to use and now The Beau says I've ruined him for all other French Toast. It's called shoku pan, it's from the Japanese bakery. Shoku pan is wonderfully square and comes sliced either thin or thick--each of the thick slices are an inch fat! Look for it at an Asian market, I get mine at Uwajimaya or 99 Ranch Market and buy it a couple of days before I'm planning to make this so the bread is slightly stale. If you can't find shoku pan, substitute another thick sliced Texas Toast style bread.

Provided by bikerchick

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup Wondra Flour or 1/4 cup all-purpose flour, can be substituted
1 cup milk, whole is best,room temperature
1 pinch salt
3 eggs, room temperature,slightly beaten
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 tablespoon sugar
1 tablespoon cognac or 1 tablespoon Grand Marnier
1 loaf shoku pan bread, thick slice

Steps:

Pour flour into a large mixing bowl.
Slowly whisk in the milk.
Whisk in salt, eggs, spices, vanilla, sugar and cognac or Grand Marnier until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated.
Cook bread on each side until golden brown, keeping cooked slices warm in a 250° oven until ready to serve.
Serve hot with butter and your favourite syrup, 2 slices per person.

THE BEST FRENCH TOAST

The Best French Toast image

There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Steps:

In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.

THE BEST FRENCH TOAST

The Best French Toast image

Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can substitute brioche for a richer and more decadent toast or challah for an all-purpose choice. Many French toast recipes call for stale bread, but we lightly toast fresh bread slices in the oven instead. We like a slightly longer soak time on the bread to give it a more custard-like texture. If you like your French toast on the drier side, cut the soak time down to 30 seconds per side.

Provided by Food Network Kitchen

Categories main-dish

Time 1h15m

Yield 8 slices

Number Of Ingredients 11

Ingredients

1 loaf pain de mie, brioche or challah
10 large eggs
2 cups half-and-half
1/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/2 stick (4 tablespoons) unsalted butter, plus more for serving
Maple syrup, for serving
Confectioners' sugar, for serving

Steps:

Arrange a rack in the center of the oven and preheat to 300 degrees F.
Cut the bread into 8 slices about 3/4-inch thick. Arrange them in a single layer on a rimmed baking sheet (it's ok if they overlap). Bake, flipping them halfway through, until very lightly golden on both sides, about 12 minutes. Let them cool on the baking sheet until ready to use. Reduce the oven temperature to 200 degrees F.
Vigorously whisk the eggs in a large bowl until blended and no streaks of whites remain. Add the half-and-half, sugar, vanilla, cinnamon, salt and nutmeg and whisk until completely incorporated. Transfer to a 2-quart baking dish.
Gently press 2 slices of the toasted bread into the custard. Turn to coat and then gently press down on the bread until you feel it start to soak up the custard-this is key for a luscious, moist texture. Let the bread soak for about 1 minute per side; it should feel heavy but still hold its shape and not fall apart.
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-low heat. Cook 2 of the soaked bread slices until they are a deep golden brown, the custard has set and the insides are cooked through, 4 to 5 minutes per side. The center of the bread will puff slightly while the crust will contract, making it look puckered. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Transfer the slices to a rimmed baking sheet and hold in the warm oven. Repeat with the remaining butter and bread.
Serve the French toast with butter, maple syrup and a sprinkle of confectioners' sugar.