Ah, French toast! That iconic, special-occasion, breakfast-in-bed treat you probably want to give your boo. The ideal French toast is browned and crispy on the outside and creamy on the inside. It is not dry and it is not soggy. It has a rich, custard flavor (without being too eggy), and is usually sweetened with sugar and garnished with maple or fruit syrup, fresh fruit, and butter — but it can be served savory as well.
French toast has very few ingredients, so it’s important to pay attention to them. Try to purchase quality eggs, use half-and-half if possible, and select the right bread for the kind of results you are looking for. Here is how to make a great french toast
Makes 8 slices
What You Need
Ingredients
3 large eggs
1 cup half-and-half
Pinch of salt
1 tablespoon of sugar
8 slices stale challah bread or other rich bread, sliced 1-inch thick
2 to 3 tablespoons butter, plus more for serving
Toppings (see Recipe Notes)
Equipment
Measuring cups and spoons
8×8-inch cake pan, or other pan pan that will hold 4 slices of bread
Whisk or fork
12- to 14-inch skillet
Spatula
Serving platter
Instructions
- Whisk the eggs, half-and-half, salt, and sugar in the cake pan until the egg is completely incorporated into the liquid.
- Ready your cooking space: Place the frying pan on the stove over medium-low heat. Move the pan with the custard next to the stove.
- Soak the French toast: Place four slices of bread into the custard to soak for one minute. Flip the slices and soak another minute.
- Cook the French toast: While the bread is soaking, add 1 tablespoon of butter to the pan. When it starts to foam, tilt the pan to completely coat the bottom. Lift one piece of bread from the custard and hold it briefly over the custard to let any excess drip off. Lay the bread gently in the frying pan. Repeat with additional pieces.
- Flip the French toast: After a few minutes, peek under a slice of bread to see if the French toast has turned golden and browned. When it has, flip each piece and continue cooking. Monitor and adjust the heat so the toast doesn’t burn.
- Soak the remaining bread: When the first batch has nearly finished cooking, place the remaining four slices of bread in the custard to soak, one minute per side.
- Cook the second batch: As the first batch of French toast finishes, transfer the pieces to a serving platter. Wipe out the frying pan. Return the pan to the flame, add 1 tablespoon of butter and cook the second batch of French toast as described above.