french toast recipes

French Toast

cinnamon

nutmeg

sugar

butter

eggs

milk

vanilla extract

challah, brioche, bread

maple syrup, warmed

To make the best French toast, Alton Brown uses day-old bread and honey instead of sugar in this recipe from Good Eats on Food Network.

half-and-half

honey,

salt

bread

French Toast covered with syrup alongside a serving of raspberries and blackberries on a pale blue plate

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

I've made this recipe a handful of times, but following the directions exactly as written will make the bread very very soggy in the middle, and the "toast" will be incredibly thin and flat. I've tweaked the recipe and cooking times and I've finally mastered it to perfection. The results of my tweaks: Deliciously thick slices of golden toast with a soft, moist (but not soggy) insides. Divine! Here are the changes I made:<br /><br />-Use challah bread- cut into generous 1 &amp; 1/2 inch slices, since the bread will deflate while cooking.<br />-Add a splash of vanilla to the egg<br />-DIP the the bread in the egg mixture. DO NOT soak it at all, or it will turn out soggy in the middle.<br />-Skip the step of letting it sit before cooking.  It Wastes time and doesn't help the texture any.<br />-Bake for 10 minutes at 400 degrees on a baking stone.<br />-Serve with powdered sugar and syrup. YUMMO!!<br /><br />

I made this for the first time for dinner tonight. It was delicious! I used brioche, dried it for 8 hours before sitting it in the custard. It still seemed a little hard when I took it out, but after cooking it in the butter, it was fine. <div>I followed his instructions exactly and it turned it perfect. </div><div>I might try adding a little cinnamon to the custard next time. </div>

Made this for my hubby, mom, and daughter on Sunday. Best French Toast I've ever made (and possibly better than any I've had at a restaurant)! I used the Challah bread and sliced it the night before and stood the slices up in taco holders for about 12 hours before cooking. I added a dash of vanilla and a few shakes of cinnamon to the custard (which I also mixed up the night before). Other than those extra ingredients, I followed the recipe and directions exactly. I received rave reviews from all three generations! Thanks Alton!

Without a doubt, this was the best French Toast that I have ever made, and in the top of the best French Toasts that I have ever eaten.  We used sourdough brought home from a business trip to California.  I found that 3 minutes per side in the skillet was a bit too much, and the bread would get a bit too dark; about 2.5 minutes was perfect.  The outsides were browned and crispy, and the inside light and fluffy.  I"m freezing the rest of the sourdough to make this again later.

Used some small thin sliced French bread.  Came out perfect.  Kids loved it.  

Loved this recipe. It was easy and delicious. I didn’t have any trouble with the honey (mentioned in another post) but I didn’t have brioche bread so I used thick sliced bread (it was a last minute decision to make French toast) and just soaked it a little over half the time listed. It was still delicious and tasted so good I didn’t add syrup, just plain was perfect!  I’m also a huge Alton Brown fan and his recipes are usually my “go tos”. This one is added to my list. 

Have been making this type of french toasts for decades.  It's the same recipe that my mom taught me 50 years ago.  We would use thick sliced homemade white bread growing up and we put cinnamon and vanilla to taste in ours.  We don't have <span>brioche or challah bread available in my small town Minnesota area so we use texas toast now. Leftovers are used the next day for a quick out the door breakfast by warming it in the toaster, buttering it, adding cinnamon/sugar to taste, roll it up and out the door we go.  Fabulous.</span>

This is the only French Toast Recipe I use. I use Texas Toast, added 1 tsp cinnamon, 1 tsp vanilla and my family loves it. 

Alton is my favorite chef of all time. Every single recipe of his I have tried is phenomenal. I love this French toast. It doesn’t have to be super complicated or fancy to be delicious. High fives for quick yummy breakfast/snack/anytime chow. 

This was amazing. I used some super thick cut sandwich bread I made a couple days before, added a bit of grated nutmeg (my personal love). The texture was perfect and the flavor was awesome.<br />

https://www.foodnetwork.com/videos/french-toast-0126565

Alton shuffles into the kitchen to make a breakfast treat: French toast.

Challah French Toast

orange zest

honey

Unsalted butter

Vegetable oil

maple syrup

raspberry preserves (optional)

confectioners' sugar (optional)

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

This was amazing. I did it overnight casserole style using brioche. I was worried it would be too soggy, but it was perfect! Baked at 350 for 35 mins. 

Delicious!   I added cinnamon, nutmeg and a touch of Grand Marnier to the mix.  I also lightly toasted the bread before soaking in the egg mixture.  I make a french toast casserole with a similar recipe and it is so good.    Easy, tasty and not overly sweet!

This is my go-to recipe for Saturday mornings to use up the rest of the Challah. Always a crowd pleaser. I can use this recipe even if we’re out of ingredients like fresh oranges, just omit. I also used whole milk and it was fabulous.

<p>Was looking for a new French Toast recipe and this one popped up first.  This is amazing, made it for my family and they LOVED it.  The orange zest gives it a unique taste.  </p><p><br /></p><p>Dionne J. </p>

Saw this recipe and made it last night. I think the orange zest is what gave it a unique flavor that made this the best french toast ever (other recipes taste flat and boring). I also like the idea of the raspberry preserves on the side-that also added an interesting layer of flavor. This is my go-to recipe from now on. Also, I didn't have challah, I used brioche instead, it's what I had on hand.

Really delicious. I found it unusual to use oil and butter and a frying pan as I usually try to make french toast on a cast iron grill (the flat side). What a difference. A really nice crust to the toast. Cook at medium like instructions suggest. That slow fry gives the toast a great texture. 

Outstanding. I added 1/2 teaspoon nutmeg and 1 teaspoon of cinnamon. I didn’t even use maple syrup, I just topped it with confectioners sugar

My new favorite French toast! So easy and had the best flavor - I never thought about adding honey until this recipe and it really makes a difference!

The best recipe ever! It’s a very versatile recipe. I adjust it often. I don’t alway have challah and I sometimes leave out the orange and add freshly grated nutmeg. I top it with fresh strawberries and whip cream. The 100% maple syrup is a must though! 

I loved the honey. I loved the French toast 

https://www.foodnetwork.com/videos/inas-challah-french-toast-0169490

Challah, an egg bread, makes Ina's French toast even richer and yummier.

Ina's Challah French Toast

If you've got leftover panettone, turn it into this delicious dessert or decadent breakfast.

Panettone French Toast With Mixed Berries

(80 milliliters) thin cream

(80 milliliters) milk

caster sugar

frozen mixed berries, thawed

icing sugar, plus extra to dust

unsalted butter

Thick cream

Panettone french toast with mixed berries

Crunchy French Toast Sticks

panko breadcrumbs

corn

salted butter, melted

Texas toast, each

Powdered sugar,

pancake syrup,

Raspberries and blueberries,

Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of the cinnamon. Whisk lightly until combined; set aside.

In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist. Crack up at the madness that is in this dish, then set it aside.

One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface.

Transfer the sticks to zipper bags for storage in the freezer. I do smaller bags of 6 to 8 sticks each, but you can do larger batches if you prefer!

To bake them from frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. Sprinkle with powdered sugar. Serve with warm pancake syrup for dipping and fruit to make you feel good about life!

Unfortunately, we did not like these at all.  My French toast loving 6 year old granddaughters ate one and they both said they didn’t want any more.  I agreed and we threw the rest away.

This has become my family and I's favorite breakfast. My daughter asks for them at least once a week. I freeze half of this batch and use for later in the week. They have the BEST crunch.

Loved this easy to make recipe. Delicious and better than any frozen option any day. Made them for the first time for our Sunday brunch at the beach. Excellent, a definite keeper.<br />

Always make these around the holidays to keep in the freezer! The kids love them!

Super easy to make!!! They came out incredible! You could probably even mix together the dry ingredients earlier so you didn’t have so much to do when you’re getting ready to make the recipe. I will be making this again!

So I made these this morning before my kids got up....  wishing I had doubled the recipe because I almost ate them all before anyone else got a chance. <br />I didn’t freeze them.... couldn’t wait so I cooked them longer and at a lower temp (~25 minutes at 375)

I substituted the captain crunch for frosted flakes and its SO GOOD

No skillet-or stovetop-required for quick, decadent French toast. Waffling creates two textures: thin and crunchy and thick and fluffy, for variation in every forkful.

Waffled Brioche French Toast

brioche bread

unsalted butter,

Maple syrup, raspberries and confectioners' sugar,

Special equipment: waffle iron (preferably Belgian style)

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the milk, sugar, vanilla, salt and eggs in a bowl or baking dish. Soak a piece of bread in the mixture for 2 minutes per side.

Lightly brush the top and bottom of the waffle iron with butter. Place the soaked bread on the waffle iron and close gently (don't push down). Cook until golden brown and dry underneath when you lift a corner, 5 to 6 minutes. Keep the warm in the oven or covered with foil on a plate. Repeat with the remaining bread.

Top the French toast with syrup, raspberries and confectioners' sugar.

The texture is a little odd, at first, but it grows on you.... make sure to get it cooked all the way through.

My Dad always did french toast in the waffle iron.  Fat slices of San Francisco sourdough thoroughly soaked in the egg mixture.  Crispy outside and like a souffle in the middle.  Nothing better.

Vanilla-Cardamom Cast-Iron Skillet French Toast with Pan-Roasted Apples and Date Molasses

medjool dates, pitted

Gala apples, peeled,

lemon

cardamom pods

apple cider

heavy cream

Greek yogurt

vanilla bean

cardamom

Eight 1 1/2-inch-thick slices stale challah (tall slices cut from center of a big loaf)

canola oil

For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.

For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.

For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.

For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.

In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.

Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.

To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.

Haven't made them yet but very excited, saving this recipe for x-mas morning 

https://www.foodnetwork.com/videos/bobbys-cardamom-french-toast-0248609

Bobby serves his Vanilla-Cardamom French Toast with date molasses.

Bobby's Cardamom French Toast

Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.

Cinnamon Baked French Toast

Butter,

whipping (heavy) cream

brown sugar

all-purpose flour

butter,

blueberries,

Overnight Baked French Toast Casserole

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

I made this for dessert last night instead of a breakfast dish. I swapped honey for the white sugar and used a little less than what was in the recipe. I also cut back a little on the brown sugar. It came out great and not too sweet. It didn’t need syrup. Next time I’ll sprinkle a little cinnamon on the bread before I put the topping on. I’ll keep this in my dessert rotation especially since it will feed a bunch of people.

It was amazing. Made it pee recipe no changes and I didn't think it was over sweet at all. I love french toast and this was the perfect birthday morning treat<br /> 

My entire family loves it and now it's a staple in our home! Super easy to make as well.<br /><br /><br />

One of our favorites for breakfast and brunch! Delicious! (The older/crustier the bread the better)

I just made this tonight I went ahead and put the topping on my French toast bake and put it in the fridge 

We made this with a bag of leftover hot dogs buns, I didn’t chill overnight and it turned out delicious!  Will make again!

This is absolutely delicious and looks beautiful in the pan. This would be an excellent breakfast/brunch item for company. We will never again toss out hard French bread. 

Easy to make but, as noted, very sweet. A small pat of salted butter cut through the sweetness a bit. No need for syrup. But that being said, we’ll make again. 

This was delicious!!!! My family loved it.

Oh this was delicious! I made it for breakfast and my mum wanted it instead so I gave it too her and she said it’s the best! Thanks.. :)<div><br /></div>

https://www.foodnetwork.com/videos/cinnamon-baked-french-toast-5307393

Ree's French toast casserole will get everyone up in the morning.

Lemon Blueberry French Toast Bake

(2 sticks) unsalted butter,

maple syrup,

vanilla bean paste

Hawaiian slider rolls

lemon zest

blueberries

Kosher salt

Grease an 8-inch square baking dish with butter.

Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.

Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.

In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.

Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.

Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

The French toast was tasty, but I found the maple butter unnecessary. 

I loved this so much as I was eating it I said “OMG I love this dessert!!” But it was breakfast! What a treat! The combo of everything was so good. Although I did make less butter as the other reviewers suggested. Now I can’t stand it when people write reviews that change ingredients but I didn’t have vanilla paste and since we are in the middle of the quarantine I couldn’t get the Hawaiian rolls-the first time. It was so delish with white bread I am making it a week later with them. It’s in the fridge for tmrw mornings breakfast!  Can’t wait to eat it!!  It’s a shame though the video isn’t correct. 

This is delicious! We just had it for breakfast and could not stop eating! Vanilla extract worked really well as a substitute as we did not have vanilla bean paste on hand. Jeff, you're the bomb!

I just made this today and it is excellent! I love French toast but this is the bomb. Thank you Jeff Mauro.  This will go in my ongoing brunch recipes. Yum!

Easy to do and I used liquid vanilla as that is what I had on hand. I will save this recipe for when my son comes home to visit. I know he will love it!

Recipe is a keeper but the amount of maple butter was at least twice what is needed.  I put the other half in the freezer for next time.  I made this with Canyon gluten-free Hawaiian bread in a rectangular pan.  Even with buttering the pan, the bread stuck.  Next time I will line the pan with parchment or foil.

Excellent and easy! I did 1/2 the butter portion and still had plenty fro spreading and topping. I slightly tented my foil so it wouldn't stick to the top of the rolls. It browned perfectly and didn't need the extra time with the foil removed. It is surprisingly light and fluffy. <div>Definitely suggest you give this one a try!</div>

Delicious! And so easy. Made with 9 rolls instead of 12 (wanted a few rolls for ham sandwiches) and it still filled pan nicely. Also, did not do all of the maple butter- softened the two tablespoons, eye-balled the maple syrup and bean paste; mixed and spread on rolls, worked great and didn’t have to clean mixer bowl and attachment. Didn’t think it needed extra butter for serving, we drizzled with maple syrup. Also used a 6-ounce container fresh blueberries and just added the whole container before baking. Don’t skip the lemon zest step! Adds the perfect brightness to the dish. 

https://www.foodnetwork.com/videos/blueberry-jam-glaze-8062781

Dress up store-bought baked goods with a warm berry glaze.

Blueberry Jam Glaze

Strawberries and Cream Stuffed French Toast

cream cheese, softened

strawberry jam

Four 1-inch-thick slices Orange Juice Challah, recipe follows

almond extract

Sweetened condensed milk,

strawberries,

(780 grams) all-purpose flour,

(50 grams) sugar

(1 packet) instant yeast

orange

(236 milliliters) warm water

(118 milliliters) orange juice, from about 2 oranges

(132 grams) flavorless oil, oil

seeds,

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it’s not a big lump. Set aside.

In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.

In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.

Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.

In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.

Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.

Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)

Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.

In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it’s ok if you toast it or use it for French toast. It also freezes well!)

This healthier french toast recipe not only tastes amazing but is also lower in sugar and higher in both protein and fiber than regular french toast! It's ideal for using up old, stale bread and can easily be made dairy-free as well. Enjoy topped with your favorite fruit and yogurt.

Healthy French Toast

stevia

banana, sliced -

raspberries

yogurt

maple syrup (optional)

In a large/wide bowl, whisk to combine egg, milk, cinnamon, stevia and vanilla extract.

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Top 34 french toast recipes recipes from across the web

The most viewed french toast recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Toast

French Toast

Challah French Toast

Panettone French Toast With Mixed B...

Crunchy French Toast Sticks

Waffled Brioche French Toast

Vanilla-Cardamom Cast-Iron Skillet ...

Cinnamon Baked French Toast

Lemon Blueberry French Toast Bake

Strawberries and Cream Stuffed Fren...

Healthy French Toast

Donut French Toast Recipe

Banana Bread French Toast with Pean...

Healthy French Toast

Totally Tasty Overnight French Toas...

The Best French Toast Casserole

Pumpkin French Toast Casserole

French Toast Croque Madame Casserol...

Baked Challah French Toast

Pain perdu with poached winter frui...

Banana Bread French Toast

Creme Brulee French Toast with Drun...

Eggnog Overnight French Toast

Cheesy French Toast

The Best French Toast

Panettone French Toast

Texas French Toast Bananas Foster

Challah French Toast Sticks with Ma...

French Toast Puffs

Cherry and Nutella Stuffed Hawaiian...

Blackberry French Toast

Overnight Apple French Toast

Lemon Blueberry French Toast Casser...

Everything But the Chicken Sink Sam...

The most viewed french toast recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine