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5 Tips to Making Better French Toast. Brunch Recipes - French Toast Secrets

Updated on February 9, 2010

Great French Toast is impossible to resist. Unfortunately, in restaurants we too often receive a limp, soggy and eggy excuse for the real thing.

It's just sad.

Well, if you want something done right, sometimes you just have to do it yourself! French toast is a perfect lazy Sunday brunch solution. It's quick and easy enough for a late weekend start in the kitchen, but still tastes special enough to merit a leisurely lingering at the breakfast table – the way weekend days are supposed to start off!

Since pretty much everyone already knows how to make a basic French toast, I won't include a recipe here – what I will do is offer up 5 tips that you can use to transform your everyday French Toast into a classic.

6 steps to better French Toast

1. Start with the right bread

Skip the wonder bread and get yourself started right with thick slices of Challah egg bread or brioche. Also, although the name might lead you to contemplate "French Bread" for your French toast, softer Challah or brioche is a much better choice.

2. Use stale bread

Dry bread provides a much better platform for a French Toast. Cut as many slices as needed before you go to bed on Saturday night for a Sunday morning brunch and leave them out on the counter to dry. The slightly dried slices will soak up the custard much better than freshly cut slices.

3. Use thick slices of bread

The best French Toast is crispy browned on the outside and creamy rich on the inside. It's hard to achieve this contrast if using thin supermarket breads. Cut your slices almost a full inch thick for the very best French Toast.

4. Skip the milk and use cream instead

When you soak the bread in the egg mixture, you infuse the bread with a custard. Custards taste better when made with cream. For your next French Toast, substitute Heavy cream or half and half for the milk and see what a difference it makes.

5. If you like crunchy French toast, use a little flour in your egg/milk mixture. Try:

  • 1 egg
  • 3/4 milk
  • 2 Tbls of sugar
  • 1/3 cup flour
  • a pinch of salt
  • a tsp of vanilla
  • 2 Tbls of melted butter
  • 6 slices of bread

6. Use butter to fry, and use a lot of it

There is no substitute for butter when frying up some French toast. Butter flavor is needed here, and you need enough melted butter in the pan to ensure that your toast gets fried crisped, and not soggy steamed. If you're on a diet, don't eat French toast. If you eat French toast, you might as well do it right – so don't skimp on the butter!

If you're frying for a crowd, keep slices warm in a 300 degree oven as you cook. Serve with good homemade jam, real honey or real maple syrup and a little powdered sugar sprinkled on top.

A great way to start the day!

More Brunch Ideas


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    • profile image

      Chris McKnight 3 years ago

      Best French toast ever

    • nurseleah profile image

      Leah Wells-Marshburn 4 years ago from West Virginia

      These are excellent tips for making French toast. I am going to make some this morning and I plan on using half-and-half and the flour. I've read about the flour a couple of different times now, so I want to see how it compares. I also have this specialty flavoring from King Arthur Flour called Fiori di Sicilia. They say it adds an extra special touch. I'll let you know how it turns out!

    • profile image

      Miamia 5 years ago

      I love French toast, but these tips just made it a hole

      Lot better

    • profile image

      RachieCakes 5 years ago

      What a well-written article! Highly informative - I'll definitely be using these tips for Christmas morning brunch with the family. Thanks!

    • seabright7 profile image

      seabright7 5 years ago from Seattle Area

      Wonderful tips. I think I'm going to have to make new french toast for breakfast tomorroe morning. yum!

    • profile image

      5 years ago

      Yum, toast. Challah.

    • profile image

      Brookie cookie 123 5 years ago

      best french toast ever!!!!!!!! thanks for the tips!

    • MissChristieLynn profile image

      MissChristieLynn 6 years ago

      Great hub! I love making french toast, and I will definitely refer to this hub the next time I do so!

    • chefsref profile image

      Lee Raynor 6 years ago from Citra Florida

      Hey JohnD

      This reminds me of the good ol' days. Working in a hotel at the beginning of my career, we took leftover Bridgeford demiloaves. Egg and cream with a little cinnamon and vanilla, then the piece de resistance. We deep fried the bread in clarified butter. I can feel my arteries hardening just from writing about it

    • LULU SUE1987 profile image

      LULU SUE1987 6 years ago

      Thanks for these recipe tips. I love french toast and will try them.

    • John D Lee profile image

      John D Lee 7 years ago

      The cornflakes french toast idea sounds interesting

    • dusy7969 profile image

      dusy7969 7 years ago from San Diego, California

      I've given up on the flour in the recipe. I've decided that I don't like it. I dip them in a mixture of crushed corn flakes and almonds. It's tough to get it right, but when you do, it's really good.

    • KimberlyAnn26 profile image

      KimberlyAnn26 7 years ago

      Great Hub! French Toast is by far my favorite breakfast. These are some great tips. I will have to try some of these and see how they turn out next time!

    • John D Lee profile image

      John D Lee 7 years ago

      OK - J Sunhawk - you're in; as long as you bring the real maple syrup!

    • J Sunhawk profile image

      J Sunhawk 7 years ago from South Carolina

      Adopt me. I'm neat, clean and don't leave my socks on hanging on the satellite dish. All I ask for payment is your french toast.


    • John D Lee profile image

      John D Lee 8 years ago

      Marisue, the trick to crisp French toast is adding a little flour to the egg/milk mixture

    • marisuewrites profile image

      marisuewrites 9 years ago from USA

      I LOVE really good crispy French toast, not the soggy kind...but I can't make it right. thanks for the tips!!!

    • jim10 profile image

      jim10 9 years ago from ma

      Thanks for the tips. For special occasions I make a baked french toast that I soak stale bread over night in milk, eggs, cinnamon, nutmeg and sugar. But, these tips will be great for every other morning. I make similar french toast on the weekend.