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French Toast II
December 27, 2008

People like to complicate French Toast for some reason. They like to add extracts and peel and liqueurs, soak Brioche in the custard over night... and on and on and on. They fiddle and fuss and screw around and somehow- somehow- it's never as good as the stuff they get at that little place down the street. Well. Having worked for a succession of little places down the street? This is the sort of recipe they use. Simple, made fresh and a la moment. In fact, with the addition of a splash of orange extract and a coating of Panko crumbs before frying, this is so close to the recipe for which I used to get raves- and which travelled with me through three kitchens- as to be indistinquishable. Good stuff- brown and crunchy on the outside, rich and custardy inside. I would suggest using French bread- supermarket variety is fine- and using any left overs to make a first class grilled ham and cheese for lunch.

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