The Best French Toast You'll Ever Make (Restaurant-Quality)
About this recipe
French toast can be a breakfast classic, but this version takes it to a whole new level with a custardy interior and crispy exterior. Chef Frank Proto from Epicurious shares his secrets for making the best French toast you'll ever have, emphasizing the importance of the right bread and soaking technique.
Using Hala bread or a sturdy white loaf, this recipe ensures maximum absorption of the custard mixture, resulting in a deliciously rich flavor. With a touch of orange zest and nutmeg, this French toast is anything but ordinary.
Ingredient notes
- Use Hala bread or a sturdy white loaf; avoid bread with a loose crumb for better absorption.
- Brandy is optional; if you don't have it, you can skip it without compromising the recipe.
Tips from Epicurious’s video
- Slice the bread about two fingers thick to allow for maximum soaking without falling apart.
- Soak the bread for 20-30 minutes to ensure it absorbs the custard mixture thoroughly; under-soaking can lead to dry centers.
- Cook the French toast on medium heat to achieve a golden brown exterior without burning, and check for doneness by pressing the center.
Good to know
- What type of bread should I use for this French toast?
- Use Hala bread or a sturdy white loaf for the best results.
- How long should I soak the bread in the custard mixture?
- Soak the bread for 20-30 minutes to ensure it absorbs the custard fully.
- What is the best way to cook the French toast?
- Cook the French toast on medium heat, allowing it to brown slowly to avoid a soggy center.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the Hala bread into thick slices, about two fingers thick, and place them on a tray to dry out slightly.
- 2
If the bread is not stale, dry it out in a low oven at 200°F to 250°F for about 15-20 minutes.
- 3
In a bowl, combine the eggs, heavy cream, nutmeg, orange zest, salt, sugar, Brandy (if using), and vanilla extract.
- 4
Blend the mixture using an immersion blender until fully combined.
- 5
Soak the dried bread slices in the custard mixture for 20-30 minutes, ensuring all sides are coated.
- 6
Heat a pan over medium heat and add a generous amount of butter, allowing it to melt without sizzling.
- 7
Drain excess custard from the soaked bread and place the slices in the pan, ensuring not to overcrowd them.
- 8
Cook the French toast for about 4 minutes until golden brown, then flip to cook the other side for an additional 5-7 minutes on low heat.
- 9
Check for doneness by pressing the center; if liquid seeps out, cook longer until set.
- 10
Serve with whipped butter, maple syrup, and a dusting of powdered sugar.
Heads up — we had to guess a little:
- The amount of butter for cooking was inferred based on typical usage for French toast.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
Are you Epicurious? Claim this page or ask us to take it down. Your call, always.
