So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.

  • Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.

  • Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Nutrition Facts

199 calories; protein 8.7g; carbohydrates 29.8g; fat 4.9g; cholesterol 68.7mg; sodium 396.3mg. Full Nutrition
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Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2014
Wow! I've been making french toast for years and thought I was doing it right..."if it ain't broke don't fix it". I never knew about a "classic restaurant method". I just did it the way my Mom and Grandma taught me and never would have thought to lightly fry and place it in the oven. Since I love french toast I had to give this a try and I was pleasantly surprised. This came out crisp, light, fluffy and just plain delicious. I topped it with a dusting of powdered sugar and REAL maple syrup. It was perfect served with fresh fruit and OJ! Thanks for a great recipe Chef John and an update on a truly classic breakfast favorite! Read More
(88)

Most helpful critical review

Rating: 3 stars
03/17/2015
Nothing fancy about this recipe. It is the all around basic Frech Toast Recipe, except the unnecessarily added allspice. The real secret to French Toast is using stale bread (aka "Day Old") to soak up the egg mixture. Read More
(18)
241 Ratings
  • 5 star values: 182
  • 4 star values: 42
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
05/07/2014
Wow! I've been making french toast for years and thought I was doing it right..."if it ain't broke don't fix it". I never knew about a "classic restaurant method". I just did it the way my Mom and Grandma taught me and never would have thought to lightly fry and place it in the oven. Since I love french toast I had to give this a try and I was pleasantly surprised. This came out crisp, light, fluffy and just plain delicious. I topped it with a dusting of powdered sugar and REAL maple syrup. It was perfect served with fresh fruit and OJ! Thanks for a great recipe Chef John and an update on a truly classic breakfast favorite! Read More
(88)
Rating: 5 stars
03/30/2014
Made this for family breakfast and it was really good. I didn't have French bread on hand, but used a thicker sliced bread. The cinnamon and all spice give a nice flavor. I added a very small amount of powered sugar to the mixture. It was nice to put the slices in the oven as they were fried and also kept them nice and hot until all were complete so we could sit down and enjoy together. I will make these again, everyone loved then! Read More
(38)
Rating: 5 stars
07/14/2014
UH MA ZING! Thank you Chef John for another 5 star hit :-) After trying your perfect mashed potatoes recipe, I always look for your version for what I'm looking to cook up. All who've sat down at my dinner table think I'm a rather excellent cook and I have your influence to thank for it! Keep em comin!! Read More
(33)
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Rating: 3 stars
03/17/2015
Nothing fancy about this recipe. It is the all around basic Frech Toast Recipe, except the unnecessarily added allspice. The real secret to French Toast is using stale bread (aka "Day Old") to soak up the egg mixture. Read More
(18)
Rating: 5 stars
04/12/2015
Still awesome! Only edit is to double the mixture if your using "country" type wider slices or thick cuts. I chopped up some apples and coated w allspice cinnamon pumpkin spice and a little honey. Baked at 350 for 20-30 and used as topping MMM! Also out of of powdered sugar so put granulated sugar into the blender. Instant powdered (-: Huge fan of Chef John! He's my go-to for any recipe Read More
(17)
Rating: 5 stars
09/26/2014
French toast is OK but I think what I don't like about it is the custard-y texture. This recipe is crisp and yummy! Great flavors. Cooking on the stove and then crisping in the oven is wonderful. Also helps to make sure that everyone is eating a hot meal together. Made it for "breakfast for dinner" tonight. Definitely will be something we make again---for breakfast/brunch/dinner. Yum!!! Read More
(15)
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Rating: 5 stars
10/19/2014
Outstanding, like all of Chef John's recipes! Just one question, C. J.; where's the pinch of cayenne? ;-) Read More
(10)
Rating: 5 stars
02/14/2015
I didn't have thick bread, so I used regular instead. Had in oven only ten minutes at 375*. Very good flavor and crisp outer layer. So easy and nice to be able to make other breakfast food while it was in the oven. Thank you Read More
(10)
Rating: 5 stars
03/09/2015
Who knew I was making French Toast wrong all of these years????!!! I will never make French Toast another way! Delicious crispy on the outside soft on the inside. Absolutely delicious! Even my kids who are only 5 6 and 7 commented that these were way better than the other way I make them. Says a lot when kids notice the difference. Thank you for a great recipe! Read More
(8)
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