Issues → March/April 2008 → Food →
Easy Does It: French Toast
Favorite breakfast treat never gets stale
by Annie B. Copps
What could be simpler? A few eggs, some old bread, and maple syrup -- voila! Yes, French toast. This morning stalwart most likely got its name from the French dish pain perdu -- "lost bread" -- a poetic way to say "stale bread." And slightly stale bread is one of the keys to good French toast: a crunchy exterior, with light and airy insides. Essentially, it's bread soaked in custard and pan-fried -- perhaps it was the precursor to bread pudding.
We experimented with loads of different breads and soaking times and found that the following recipe makes exquisite French toast that won't chain you to the stove. Country-style sandwich bread works well (we used Pepperidge Farm Farmhouse "Country White") -- but brioche or challah bread (sliced 3/4-inch thick) put us over the moon. Lay fresh slices on the racks of your unheated oven overnight, and by morning they'll be ready and waiting for their big dip.
Toast Toppings
We're partial to keeping things traditional -- just a drizzle of maple syrup -- but we've been known to occasionally indulge in other French toast toppings as well: heavy cream whipped with a touch of Grand Marnier, a hearty drizzle of Nutella (chocolate-hazelnut spread), warmed for a minute in the microwave, or vanilla yogurt with nuts and fresh berries.
An easy way to add more crunch is to coat the egg-dipped bread in cornflakes before hitting the pan.
And if you want to get really fancy: Dip a peanut butter and jelly sandwich (or cream cheese and blueberries) into the egg mixture and pan-toast as directed. Or, omit the vanilla and sugar, and create a twist on the "croque monsieur": Dip a ham-and-cheese sandwich in the egg and fry it up.
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For more maple flavor, read a "Yankee Classic" story celebrating a Vermont maple sugaring family, Making Maple Syrup, and sample a selection of our maple recipes.
For Yankee's Best 5 Maple Syrups, read the results of our taste test.
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Basic French Toast
Bread Recipes | Eggs Recipes
Preparation Time: 25 minutes
Start to Finish Time: 30 minutes
Yield: 4 to 6 servings
- 1 cup milk
- 6 large eggs
- 1 tablespoon brown sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 12 (1/2-inch) slices slightly stale country loaf, brioche, or challah bread
- 6 tablespoons unsalted butter, divided
- Maple syrup
Heat oven to 350°. In a medium mixing bowl, whisk together milk, eggs, brown sugar, vanilla, and salt. Pour into a shallow pan (a pie pan works well). Dip bread into mixture and let soak about 30 seconds on each side. Remove to a cooling rack sitting in a sheet pan. Let sit at least 2 minutes, but not more than 3.
In a large sauté pan over medium heat, melt approximately 2 tablespoons butter (you want a thin layer coating the pan). Lay two or three bread slices into the pan and cook until golden brown, about 3 minutes on each side. Remove from the pan, lay on a baking sheet, and place in oven about 5 minutes. Repeat with remaining bread. Serve immediately with maple syrup.
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Reader Comments
Comment from Evelyn McCarthy on March 17, 2008
Being a lover of French toast I will try these recipes. However...I have always cooked my french toast in about a half inch of canola oil...this makes a really crunchy french toast. My family grew up on it and cannot understand why all recipes do not call for deep oil. The one time I had it made my way was in a diner in Roscoe NY...on rte 17...Of course I thought everyone used this method. I have been to many diners and restaurants and am disappointed with it, as they just cook it in a layer of butter...no crisp...Most of the french toast I have had in these places..just lay there..flat out....no amount of syrup makes it taste .. the way I would like it. I have made the ham and cheese one and it is delicious... Is there anyone else out there that does it the same way?
Comment from on March 17, 2008
The old Betty Crocker cookbook had a recipe for oven fried French toast - basically baked in a 500 degree oven on a greased pan for 10 minutes. The result is about the same as frying, but the slices hold together well, and you can do a LOT at once without running to the stove to flip, check, etc. Being Vermonters, of course we lavish Pure Vermont Maple Syrup on OUR French Toast! Betty Ann Lockhart, Charlotte, Vermont
Comment from Deborah Murphy on March 18, 2008
Yes, I am with Evelyn on this one. I too, prefer to deep fry my French Toast. That is the way my Italian Grandfather used to make it as well. In addition (sorry New Englanders) we NEVER use maple syrup. Just a sprinkling of good old granulated sugar!
Comment from DIANE VAUGHAN on March 22, 2008
My husband made them this morning, since we have tried to eat better - I found them heavy - but, we did put fresh maple syrup on them as well as granulated sugar. didn't have enough butter in the pan - They were good, but can't have them often - blows the healthy eating off the plate!!
Comment from Nancy Ebersole on April 9, 2008
For variety, I often use Pepperidge Farm's cinnamon raisin bread. The flavor is wonderful and we only use pure maple syrup in our home. Anything else just makes the french toast wet.
Comment from Angela Bird on March 5, 2009
Growing up in an Italian household, I too, was taught to make it with butter and confectioner's sugar sprinkled on top. Even though I live in New England and love the pure VT maple syrup, I reserve that for pancakes and still prefer the confectionary sugar on French Toast. Mmmm good - now all this talk is going to ruin my diet, as I'm sure I'm make it this weekend!
Comment from Eura Olsen on March 5, 2009
As I was reading the recipe I begin to get hungry. I shall try them in the morning.
Comment from Nancy Ridgeway on March 7, 2009
I think I would leave out the brown sugar and grate in some fresh nutmeg. I also beat in a tablespoon of flour or so into the milk and egg thereby getting the crunch on the outside.
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