French Toast
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French Toast
 Custardy French toast browned in butter. A warm oven holds each batch. Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F (93°C). You need: 8 (1/2-inch thick) slices white bread If using very fresh, moist bread, arrange the slices in a single layer on the rack. Cook in the oven, turning once, until lightly toasted, about 10 minutes. in a large mixing bowl, whisk together until thoroughly combined: 6 large eggs 4 tablespoons sugar, plus more for sprinkling Pinch kosher salt Pinch ground cinnamon Pinch freshly grated nutmeg 1/4 teaspoon vanilla extract Add and whisk to blend: 2 cups whole milk Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat: 4 tablespoons unsalted butter for the pan, plus more for serving Swirl the skillet until the foaming subsides, about 5 minutes. Soak 2 slices of bread in the egg bath, turning, until saturated. Add the soaked bread to the skillet. Cook, swirling occasionally, until browned on the bottom side, about 3 minutes. Sprinkle the top side of the bread with sugar and flip. Cook, swirling occasionally, until browned on the second side, about 3 minutes longer. Transfer the French toast to the rack in the oven in a single layer to keep warm. Repeat with the remaining slices of bread and egg bath. Serve the French toast with pats of butter and: Maple syrup, for serving |
German Toast public domain crumb: bread soaked in sweet egg and milk, cooked on a griddle The Boston Cooking-School Cook Book includes “German Toast”. Fannie Merritt Farmer wrote it (1896). Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text. Differences: Both soak stale white bread in a sweet egg and milk mix with salt. Both brown it in a hot greased pan. The online version uses a richer mix (6 eggs to 2 cups milk). It adds cinnamon, nutmeg and vanilla. It first dries very fresh bread in the oven. It fries in butter and serves with maple syrup. |
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French Toast
Online recipe (as published / commonly shared)
4 servings · Prep 5 min · Cook 35 min · Total 40 min
We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.
Custardy French toast browned in butter. A warm oven holds each batch.
Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F (93°C). You need:
8 (1/2-inch thick) slices white bread
If using very fresh, moist bread, arrange the slices in a single layer on the rack. Cook in the oven, turning once, until lightly toasted, about 10 minutes.
in a large mixing bowl, whisk together until thoroughly combined:
6 large eggs
4 tablespoons sugar, plus more for sprinkling
Pinch kosher salt
Pinch ground cinnamon
Pinch freshly grated nutmeg
1/4 teaspoon vanilla extract
Add and whisk to blend:
2 cups whole milk
Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat:
4 tablespoons unsalted butter for the pan, plus more for serving
Swirl the skillet until the foaming subsides, about 5 minutes. Soak 2 slices of bread in the egg bath, turning, until saturated. Add the soaked bread to the skillet. Cook, swirling occasionally, until browned on the bottom side, about 3 minutes. Sprinkle the top side of the bread with sugar and flip. Cook, swirling occasionally, until browned on the second side, about 3 minutes longer. Transfer the French toast to the rack in the oven in a single layer to keep warm. Repeat with the remaining slices of bread and egg bath.
Serve the French toast with pats of butter and:
Maple syrup, for serving
Citations
- Serious Eats · Perfect Quick-and-Easy French Toast: https://www.seriouseats.com/perfect-quick-easy-french-toast
- Pinterest: https://www.pinterest.com/search/pins/?q=French+Toast
- web writeups: https://www.google.com/search?q=French+Toast+recipe
Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1616085436?tag=recipeancesto-20
- Reference: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896). Publisher: Skyhorse, 2012 edition, hardcover, ISBN 978-1616085438.
We put this together for personal use. See the citations.
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Ancestor recipe (public domain)German Toast: ancestor recipe (public domain) From: The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896) bread soaked in sweet egg and milk, cooked on a griddle |
Trace receipt
- Dish
- French Toast
- Match
- Somewhat close
- Ancestor
- German Toast
- Source
- The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)
- Differences
Both soak stale white bread in a sweet egg and milk mix with salt. Both brown it in a hot greased pan. The online version uses a richer mix (6 eggs to 2 cups milk). It adds cinnamon, nutmeg and vanilla. It first dries very fresh bread in the oven. It fries in butter and serves with maple syrup.
- Online sources
- Serious Eats · French Toast
Pinterest
web writeups - Date
- Sep 2026
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896).
Fannie Farmer wrote this standard American cookbook with level measurements. Project Gutenberg has its public-domain text.