French Toast



Velvety on the inside, crisp on the outside, great French toast is a like delicious combination of bread and custard.


1 large egg, beaten
2 tbsp. melted unsalted butter
3/4 c. milk
2 tsp. vanilla extract
2 tbsp. sugar
1/3 c. unbleached all-purpose flour
1/4 tsp. salt
5 thick slices of challah bread, or sandwich bread

A large, shallow dish
A large skillet and a spatula
Extra unsalted butter
A wire baking rack
A rimmed cookie sheet
2 tsp. your favorite liqueur
Powdered sugar
Maple syrup


Mix the wet ingredients: In a shallow dish, whisk together the liquid ingredients until they're thoroughly blended.

Tip: For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract.

Add the dry ingredients: Add the dry ingredients to the wet ones, and whisk them together until they're fully incorporated.

Preheat your skillet and oven: Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees.

Dip the bread: Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices.

Cook: Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.

Tip: If you can't fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch.

Warm the toast: If you're serving a crowd, you'll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They'll stay warm without getting soggy.

Serve: Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!


For a video demonstration on How to Make French Toast, click here.

Recipes: Bread, French Toast, Dairy, Kosher

Print   Email