The Best French Toast Recipe I'Ve Ever Made (Caramelized)

The Best French Toast I’ve Ever Made

4.85 from 120 votes

PREP: 20 MINS COOK: 5 MINS TOTAL: 25 MINS SERVINGS: 4 SERVINGS

I truly thought I did not like French Toast. (It’s so…eggy?) But all that has changed now. I’ve found the secret methods to the BEST French toast of your life. I will show you how to make this easy recipe that uses all egg yolks, super thick brioche or challah bread, with caramelized edges for a magical sugary crunch. It is the ONLY way I will eat French toast from now on!

Ingredients

1 loaf challah or brioche bread or 8 to 10 thick sliced white bread (see instructions)

3 egg yolks

1 & ½ cups heavy cream * or half & half

¼ cup granulated sugar

1 tablespoon vanilla

¼ teaspoon kosher salt

1 teaspoon cinnamon

pinch of nutmeg optional

extra granulated sugar for caramelizing

butter for frying

vegetable oil for frying

subheading: Garnish ideas:

maple syrup

sifted powdered sugar

strawberries blueberries, raspberries

Instructions

Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don’t like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can’t get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (3/4 inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos. Choose your bread. If you like very thick french toast (you should try it at least once!), find a local bakery and get yourself a loaf of challah or brioche bread (buy a day-old loaf if they have it.) I don’t like using French bread or the regular loaves you find in the deli at the grocery store; the crusts turn out too chewy. You want a nice soft edge. If you can’t get to a bakery, head to the grocery store and buy the thickest and softest white bread you can find. (¾ inch or thicker.) Texas toast is great. I like to use the Artesano brand of bread; they sell a pre-sliced brioche loaf that is pretty legit. But their white bread is also nice and soft. See photos.

Slice your bread with a serrated knife if you are working with a whole loaf. See photos. I like my slices to be about 1 and ¼ inch thick, which feels a little ridiculous, but trust me. You can even go up to 2 inches if you’re feeling wild. Don’t slice thinner than ¾ inch.

Directions at thefoodcharlatan.com

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