Saturday morning breakfasts are becoming a ritual at our house. It’s nice to have a leisurely morning to make things like blender waffles or rainbow toast.

So, I thought I would share how to make the best French toast, as it’s one of my favorites and I feel there are a few tips and tricks that elevate it.

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Ingredients for the best French toast:

• Stale bread – French toast is a great way to use up bread that is just about gone
• Egg yolks
• Milk
• Vanilla extract
• Cinnamon – For a seasonal or holiday feeling, add a little nutmeg or pumpkin pie spice
• Butter – for pan frying

What is the trick to French toast?

I like to use all egg yolks (as opposed to whites + yolks) for the French toast batter.

This makes things just a little bit more decadent, and it will help you avoid any thick, scrambled egg-type bits on your French toast. You could use the egg whites for another purpose, like an omelette or baked egg white bites.

What’s the best bread for French toast?

My favorite is sourdough, but truly you can use any bread you may already have on hand, even a gluten-free bread.

How thin or thick you slice your bread will also change your French toast, and it’s totally a personal preference. I like a medium to thicker cut if I am cutting the bread myself.

How do you make French toast not soggy?

Using stale bread, or toasting the bread before dipping it in the French toast batter is the best way to keep your French toast from being soggy.

How to make French toast in 5 steps:

1. Prep your bread. Slice into thick slices if the bread is not already sliced. Then, ensure the bread is somewhat stale (you can leave the bag open overnight before using). If not, toast the bread lightly.
2. On a plate with a lip, whisk together egg yolks, milk, and vanilla extract (see recipe card below for measurements). Dust the top of this mixture with cinnamon.
3. Dip each side of the bread into the mixture.
4. Pan fry the bread in a little bit of butter over medium heat until browned and toasted on both sides.
5. Lightly dust with powdered sugar and serve with warm maple syrup for the full French toast experience.

Why add milk to eggs for French toast?

The aim is to make a thin custard layer on each side of the toast. The milk thins the eggs out some, plus it adds a creaminess.

Should I use oil or butter for French toast?

Cook your French toast in butter. It will still toast well, so oil is not necessary. The butter will add more flavor as well.

How do I keep French toast warm?

When I am cooking French toast for more than a couple people, it gets tricky to keep the already cooked pieces warm while I continue to cook the remainder.

If you like to serve each person, so not everyone eats at the same time, this isn’t an issue. But sometimes it’s nice to wait until everyone can eat together.

So, in order to keep French toast warm while I continue to cook other pieces, I will place the finished French toast slices on a baking sheet lined with foil. Keep this in the oven on “warm” or the lowest setting your oven has.

Sometimes I change things up and make stuffed French toast. Plus, here is a recipe for pumpkin and almond stuffed French toast!

You could also try baked French toast sticks, which tend to be a hit with little ones who prefer finger foods.

Another variation I love is crunchy French toast. This is something we made growing up, where you add crunched up breakfast cereal, like Honey Bunches of Oats, to the outside. Try it, it’s so good!

The Best French Toast

Tips for making the best French toast you’ve ever had!

• 5
  slices
  bread
• 3
  egg yolks
• ⅓
  cup
  milk
• ½
  teaspoon
  vanilla extract
• ½
  teaspoon
  cinnamon

1. Prep your bread. Slice into thick slices if the bread is not already sliced. Then, ensure the bread is somewhat stale (you can leave the bag open overnight before using). If not, toast the bread lightly.

2. On a plate with a lip, whisk together egg yolks, milk, and vanilla extract (see recipe card below for measurements). Dust the top of this mixture with cinnamon.

3. Dip each side of the bread into the mixture.

4. Pan fry the bread in a little bit of butter over medium heat until browned and toasted on both sides.