Best The Best French Toast Recipes

THE BEST FRENCH TOAST

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.

BEST OVEN BAKED FRENCH TOAST

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

THE BEST FRENCH TOAST

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.

FRENCH TOAST

Steps:

• Whisk together eggs, milk, sugar, and salt (as well as the optional vanilla extract and cinnamon, if using) in a medium shallow bowl until the mixture is fluffy and light in color.
• Melt 1 tablespoon butter in a large skillet over medium-high heat. Working with one bread slice at a time, soak the bread in the egg mixture for 3 to 4 seconds per side. Don't let the slices sit too long; they will turn soggy and fall apart.
• Once butter is melted and bubbling, add 3 soaked bread slices to hot pan and cook until golden brown, or about 1 1/2 to 2 minutes. (There may be some spots that do not brown; that's normal.)
• Flip each slice, and cook until gold brown, or about 1 1/2 to 2 minutes. Repeat with remaining butter and egg-soaked bread. Serve hot with toppings of choice.

FLUFFY FRENCH TOAST

Steps:

• Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar 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. Serve hot.

THE BEST FRENCH TOAST CASSEROLE

Steps:

• Butter a 9-by-13-inch baking dish.
• For the casserole: Trim the ends from 1 loaf day-old brioche (about 1 pound) and cut into ten 1-inch thick slices. Cut each slice in half diagonally to make two triangles from each piece. (If the bread is fresh, dry it out a bit. Place the slices in a single layer on a baking sheet and bake at 300 degrees F for 10 minutes, flipping halfway through.)
• Whisk together the eggs, cream, milk, brown sugar, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl until well blended. Dip each triangle of bread in the custard, lightly coating each side. Shingle the pieces in the prepared pan, overlapping slightly.
• Pour any remaining custard over the bread slices. Cover the dish with plastic wrap and place in the refrigerator for at least 6 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Remove the casserole from the refrigerator and let rest 15 to 20 minutes at room temperature before baking. Remove the plastic wrap and bake until the casserole is golden and puffed and the custard is set, 45 to 50 minutes.
• For the topping: bring the butter, sugar and syrup to a boil in a medium nonstick skillet over medium-high heat. Cook until the butter is melted and the mixture is begins to thicken, about 2 minutes. Add the vanilla, a pinch of salt, and the walnuts, stirring to coat. Turn off the heat and add the sliced bananas, stirring to coat evenly. Spoon the desired amount of the banana-syrup mixture over the casserole and serve any additional on the side.