There aren’t many recipes that can compete with a breakfast/brunch classic like French Toast – just think about it, the perfect French Toast with crispy edges, a custardy middle, dressed in a delicious mixed berry compote with a drizzle of the sweet ambrosia that is pure maple syrup, and a sprinkling of icing sugar. Sound good? Enough adjectives? Okay, let’s eat.
The Perfect French Toast
Finding the perfect French Toast recipe can be daunting. After all, everyone knows how to make French Toast, and more than that it’s hard to decide on what one means by perfect French Toast. Perfect for who? Perfect how? Perfect why?
Here’s what makes my Perfect French Toast recipe perfect:
- It’s easy
- It can be ready in 30 minutes
- It’s a perfect base recipe that can be modified, doubled, halved, quartered (…drawn!) as required.
Of course, should you want to try one of my more pimped out French Toast recipes, I’d recommend starting with my Nutella & Dark Chocolate French Toast (it’s my personal favourite!), and then trying my Croissant French Toast recipe.
Tips & Tricks
- Good bread, stale bread – you don’t have to use a baguette like I’ve done. You can actually use any bread, but I’d urge you to opt for something like a brioche, or challah bread. And make sure it’s a little bit stale! It sounds counterproductive (especially since we’re always on the lookout for the freshest ingredients!), but in this case, you want stale bread. The reason being, fresh bread tends to fall apart after being soaked in the custardy batter.
- Plan ahead – Slice your bread, and leave it out the night before to ensure its good and stale when it’s time to soak! You can even make your batter ahead of time. In fact, that’s exactly what I tell you to do when making my Baked French Toast recipe.
- Patience – sometimes your bread will need to soak a little longer. Let it, don’t rush it.
- Baking optional – The baking step is completely optional. If you choose not to bake, you’re still going to have a delicious French Toast recipe. It just probably won’t be crispy enough on the outside for me to call it the Perfect French Toast!
That’s all for today bestie. If you liked this recipe, please be sure to comment below and let me know! Share the post with your friends, and as always please do follow me on Instagram, Facebook, Twitter, and Pinterest. (Or just sign up for my mailing list at the bottom right of the page)
- Stale Baguette, cut into 1-1 ½ inch thick slices
- 3 eggs, lightly beaten
- 1 cup half and half
- 2 tsp Vanilla Extract
- Pinch of Ground Cinnamon
- Pinch of Ground Nutmeg
- 2 tbsp Honey
- Unsalted butter, for cooking
- Icing Sugar, for dusting
- Pure Maple Syrup, for deliciousness
- ¼ cup Mixed Berries
- ¼ cup Water
- 1 tbsp Sugar
- 1 tsp Balsamic Vinegar
- (Optional) Preheat oven to 375 degrees Fahrenheit.
- Mix eggs, half-and-half, vanilla extract, cinnamon, nutmeg, and honey in a small flat bottomed dish.
- Soak baguette slices in the batter (depending on the thickness of your bread and size of your dish, 30 seconds to 1min 30 seconds per side). Remove and keep aside.
- Heat pan to low-medium heat, and coat with butter. Cook the soaked bread for 1-3 minutes per side.
- (Optional) Bake the cooked slices in the oven for 8-10 minutes.
- Serve immediately, dressing with icing sugar, maple syrup, and berry compote.
- Mix all the ingredients over medium heat, stirring regularly until the mixture reduces to the consistency / flavour you like. (I like mine to reduce a lot as I prefer strong deep flavours, but you do you bestie!)