FAQs
If the pan isn't hot enough when you put your first slice in, the custard spreads out, forming a "foot" on the bottom of the French toast. When the pan is hot enough, the batter won't have time to seep; the custard will start cooking as soon as it hits the pan. Give the pan a light coating of neutral oil and butter.
Is milk or heavy cream better for French toast? ›
A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.
Is milk or half-and-half better for French toast? ›
Custard. Eggs and milk are whipped together into a smooth mixture to dip the bread in before you fry it on both sides to a golden brown. Half-and-half or cream will make a richer custard than whole or skim milk. You can also use non-dairy milks such as almond and coconut.
What should we avoid when making French toast? ›
Mistakes You're Making With Your French Toast
- Going overboard with dairy and sugar in your French toast. ...
- Choosing the wrong bread for your French toast. ...
- Forgetting to dry your bread for French toast. ...
- Using cold ingredients when making your French toast. ...
- Using a low-fat milk for French toast.
Should French toast have more eggs or milk? ›
Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk. How's that for an easy recipe?
How does Martha Stewart make French toast? ›
Directions
- Preheat oven and beat eggs: Preheat oven to 375°F with rack in the middle of the oven. ...
- Beat in other liquid ingredients: Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. ...
- Prep baking sheets; dip brioche into egg mixture: ...
- Bake: ...
- Broil; repeat with remaining slices: ...
- Serve:
Why does my French toast taste weird? ›
Nail the Egg-to-Milk Ratio
Eggs and milk are the essential components of the custard base that gives French toast its tender richness—but get their ratio off and you'll wind up with undercooked slices that have an unpleasantly savory "scrambled eggs" flavor.
How do you upgrade French toast? ›
Vanilla extract is a standard upgrade, but a few others that I recommend for French toast are almond, hazelnut, and coconut. If you want to add a kick to it, try a sweet, full-body liqueur like Grand Marnier, or a spiced rum. A good fortified wine like sherry or port will also give it a kick while adding sweetness.
What is the best pan for French toast? ›
Your perfect companion for making French toast is a non-stick frying pan. CRISTEL® has an exceptional selection of non-stick frying pans with removable handles that are great for both pan-frying and also oven-cooking.
Should I leave bread out overnight for French toast? ›
Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.
"You know when your French toast is done when the center is set and doesn't have a runny consistency once cut," Oliveira says. If you're cooking a thinner French toast or omitted eggs from your soaking liquid, a quick pan-fry will do the trick, with 3 to 6 minutes on each side.
What are the disadvantages of French toast? ›
If you are watching your weight and health then you should know that French toast contains quite a high amount of saturated fat. This could be attributed to the eggs and milk that are among the ingredients of French toast. Saturated fat is one of the types of fats that you should avoid on a regular basis.
What happens if French toast is undercooked? ›
Especially in the US, raw eggs can carry salmonella. So to reduce the risk of getting salmonella from French toast, just make sure that each piece is cooked thoroughly so that the egg in it is no longer raw before you eat it.