Classic French Toast

Tina Ujlaki likes French toast only when it's piping hot, so she browns the egg–soaked slices quickly on the stove and then finish cooking them all at the same time in the oven. You could certainly cook them all the way through in the skillet, too.

If you like, you can vary the basic custard mixture by adding flavorings—cinnamon or cinnamon sugar, vanilla, nutmeg, orange zest or maple syrup.


Slideshow: More Brunch Ideas


  • Total Time:
  • Servings: MAKES 6 SLICES

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 3 to 4 large eggs
  • 1 cup milk
  • Six 3/4- to 1-inch-thick slices of challah or other bread
  • Unsalted butter and/or vegetable oil
  • Confectioners' sugar
  • Berries and warmed pure maple syrup

How to make this recipe

  1. Preheat the oven to 375°. In a medium bowl, beat the eggs with the milk. Slowly draw a slice of bread through the custard mixture once or twice and set it on a plate. Repeat with the remaining slices, stacking as you go. Let stand until the custard mixture is absorbed.

  2. Heat a griddle or large nonstick skillet and grease well. Carefully add as many slices as will fit in a single layer and cook over moderately high heat until browned on both sides, about 4 minutes. Transfer to a baking sheet and repeat with the remaining slices.

  3. Bake the French toast for 4 to 5 minutes, or until puffed and just firm to the touch when lightly pressed. Dust with confectioners' sugar and serve immediately with berries and maple syrup.

Contributed By Published March 2003

470224 recipes/classic-french-toast 2013-12-06T23:19:48+00:00 Tina Ujlaki recipe-rescue|easter|mothers-day|6|fast|vegetarian|breakfast|brunch march-2003,tina ujlaki,brunch recipe,french toast,breakfast recipe,challah french toast recipes,classic-french-toast 470224

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5