How to Make Crispy French Toast

A while back, on my way to upstate NY, I enjoyed some crispy french toast at a restaurant that I hadn’t been to previously. I can’t recall exactly where the restaurant was, but I do know that the french toast was a-maz-ing.

Has that ever happened to you? You take a chance on a new diner or small family-owned place and are simply wowed by the  food? I just love when that happens!

Since having the a-maz-ing crispy french toast, I’ve been on a quest to recreate it.

After digging a bit, I’ve come to learn that the best strategy to get that ideal combination of crispy outside with custard-like inside involves the use of a few distinct steps that include:

• the use butter on the stovetop to begin developing the golden crust
• the use of dry (not moist) bread to facilitate adequate soaking
• the use of an oven to finish off baking the inside of the bread.

Soaking the bread thoroughly is also needed to ensure that the bread is adequately saturated – a dry middle would be far from ideal. The contrasting textures of this french toast make this a go-to breakfast recipe for me on a Sunday morning.

Source: Modified from Chef John’s Food Wishes Video Recipe

Crispy French Toast

Crispy French Toast, creamy on the inside.

4.5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 21 minutes

Servings: 6

Calories: 485kcal

Author: Marie

Ingredients

• ▢ 1 loaf unsliced bread
• ▢ 4 eggs
• ▢ 1 cup milk
• ▢ 1 tbsp sugar
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon vanilla
• ▢ 6 tbsp Butter (may need extra)

Instructions

• Preheat oven to 350 degrees
• Cut bread loaf into ½ slices
• Combine eggs, milk, sugar, cinnamon, and vanilla
• Soak each piece of bread in the egg mixture thoroughly while turning the bread slices several times in the egg mixture
• Using medium-high heat, melt a tablespoon of butter in pan and lightly brown the bread (use additional butter as needed), about 3 minutes per side
• Transfer lightly browned bread to sheet pan, bake for 6 minutes, then flip each piece over and bake for another 6 to 8 minutes (12 to 15 minutes total)
• Serve with pancake syrup and powdered sugar

Nutrition

Calories: 485kcal | Carbohydrates: 61g | Protein: 17g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 749mg | Potassium: 300mg | Fiber: 5g | Sugar: 11g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 226mg | Iron: 4.5mg

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