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FRENCH TOAST

cook:

35 min

Picture for FRENCH TOAST

5,748,347 views  This week on Basics, I'm showing you how to make classic French Toast.

6 Servings

US

original

metric

INGREDIENTS

DIRECTIONS

Classic French Toast

INGREDIENTS

loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

1 loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

Classic French Toast Custard or Fancy French Toast Custard (see below)

Classic French Toast Custard or Fancy French Toast Custard (see below)

butter, melted

2 tbsp butter, melted

maple syrup, for serving

maple syrup, for serving

butter, for serving

butter, for serving

TOOLS

bread knife

wire rack

rimmed baking sheet

oven

cake or pie pan

nonstick skillet

measuring cups and spoons set

DIRECTIONS

1.

Begin by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry.

loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

1 loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

bread knife

wire rack

rimmed baking sheet

2.

Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.

Classic French Toast Custard or Fancy French Toast Custard (see below)

Classic French Toast Custard or Fancy French Toast Custard (see below)

cake or pie pan

3.

Heat melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.

butter, melted

2 tbsp butter, melted

loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

1 loaf of thick bread (white country loaf, challah, french brioche, or chocolate babka)

nonstick skillet

4.

Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.

wire rack

rimmed baking sheet

oven

5.

Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.

maple syrup, for serving

maple syrup, for serving

butter, for serving

butter, for serving

French Toast Casserole

INGREDIENTS

Brioche loaf, cubed

1 Brioche loaf, cubed

Classic French Toast Custard or Fancy French Toast Custard (see below)

Classic French Toast Custard or Fancy French Toast Custard (see below)

of pecans

handful of pecans

butter, melted

4 tbsp butter, melted

brown sugar

3 tbsp brown sugar

cinnamon

1 tsp cinnamon

kosher salt

pinch kosher salt

butter, for serving

butter, for serving

maple syrup, for serving

maple syrup, for serving

TOOLS

bread knife

casserole dish

wire rack

rimmed baking sheet

mixing bowls

whisk

oven

cake or pie pan

nonstick skillet

measuring cups and spoons set

DIRECTIONS

1.

Begin by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill the dish with the pieces of bread cubes.

Brioche loaf, cubed

1 Brioche loaf, cubed

bread knife

casserole dish

2.

Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.

Classic French Toast Custard or Fancy French Toast Custard (see below)

Classic French Toast Custard or Fancy French Toast Custard (see below)

3.

Cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.

4.

When ready to bake, prepare the topping. In a small bowl, combine melted butter, brown sugar, cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.

butter, melted

4 tbsp butter, melted

brown sugar

3 tbsp brown sugar

cinnamon

1 tsp cinnamon

kosher salt

pinch kosher salt

mixing bowls

whisk

5.

Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of Turbinado sugar.

of pecans

handful of pecans

casserole dish

6.

Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.

oven

7.

After 10 minutes, slice and serve, topping with butter and maple syrup.

butter, for serving

butter, for serving

maple syrup, for serving

maple syrup, for serving

Custards and Butter

INGREDIENTS

For the Classic French Toast Custard

For the Classic French Toast Custard

whole milk

1 ½ cups whole milk

large eggs

2 large eggs

granulated white sugar

3 ½ tbsp granulated white sugar

real vanilla extract

1 ½ tsp real vanilla extract

ground cinnamon

½ tsp ground cinnamon

nutmeg

½ tsp nutmeg

For the Fancy French Toast Custard

For the Fancy French Toast Custard

half & half or heavy cream

1 ½ cups half & half or heavy cream

egg yolks

3 ½ egg yolks

dark brown sugar

3 ½ tbsp dark brown sugar

vanilla paste or one scraped vanilla bean

1 ½ tsp vanilla paste or one scraped vanilla bean

nutmeg, grated

½ tsp nutmeg, grated

lemon or orange, zested

1 lemon or orange, zested

splash of bourbon, rum, or brandy

splash of bourbon, rum, or brandy

For the Tangy Butter for Chocolate Babka Toast

For the Tangy Butter for Chocolate Babka Toast

cream cheese (room temperature)

8 ounces cream cheese (room temperature)

white sugar

3 tbsp white sugar

kosher salt

1 pinch kosher salt

TOOLS

mixing bowls

measuring cups and spoons set

whisk

mini prep bowls

DIRECTIONS

1.

For the Classic Custard

1.

In a large bowl combine whole milk, large eggs, granulated white sugar, real vanilla extract, ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.

whole milk

1 ½ cups whole milk

large eggs

2 large eggs

granulated white sugar

3 ½ tbsp granulated white sugar

real vanilla extract

1 ½ tsp real vanilla extract

ground cinnamon

½ tsp ground cinnamon

nutmeg

½ tsp nutmeg

mixing bowls

whisk

2.

For the Fancy French Toast Custard

1.

In a large bowl combine half & half or heavy cream, egg yolks, dark brown sugar, vanilla paste or one scraped vanilla bean, freshly grated nutmeg, lemon or orange zest, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.

half & half or heavy cream

1 ½ cups half & half or heavy cream

egg yolks

3 ½ egg yolks

dark brown sugar

3 ½ tbsp dark brown sugar

vanilla paste or one scraped vanilla bean

1 ½ tsp vanilla paste or one scraped vanilla bean

nutmeg, grated

½ tsp nutmeg, grated

lemon or orange, zested

1 lemon or orange, zested

splash of bourbon, rum, or brandy

splash of bourbon, rum, or brandy

mixing bowls

2.

For the Tangy Butter for the Chocolate Babka

1.

Whip together room temperature cream cheese with sugar and a pinch of salt.

cream cheese (room temperature)

8 ounces cream cheese (room temperature)

white sugar

3 tbsp white sugar

kosher salt

1 pinch kosher salt

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