Best French Toast Recipe
This is the best French toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.
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Ingredients Needed for Best French Toast
- Challah bread
- heavy cream
- maple syrup
How to Make This Recipe
This recipe takes a few extra steps, but I promise it's totally worth it! Don't skip out on any of the following instructions, and you'll have the most delicious French Toast of all time ever.
- Use challah bread. I used to think any thick-sliced bread would do, but I have been totally converted after trying this recipe made with challah. I'll never go back!
- Dry out the slices in the oven. Yes it takes a couple of extra minutes, but this is the MOST CRITICAL step in achieving thick, non-soggy, amazing French toast.
- Give the slices of bread a minute to drain off the excess custard mixture before placing them on a griddle. This will make sure you're not cooking your bread slices in a puddle of eggs and cream!
Recipe Video: Belgian Waffles
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- 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
- 1 1/2 cups whole milk, heavy cream, or a combination of the two
- 6 large eggs
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Arrange a rack in the middle of the oven and heat to 300°F.
- Place the bread slices in a single layer on the rack. Bake until dry to the touch on both sides, about 3 minutes. Remove from oven and let cool on a rack.
- Meanwhile, make the custard: place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
- Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
- Cook on a butter griddle (I prefer to use an electric griddle) until golden brown on both sides.
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