Gemma's Best French Toast Recipe - Gemma's Bigger Bolder Baking (2024)

FAQs

When making French toast What is the ratio of eggs to milk? ›

Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.

Choose the Right Bread: Use thick slices of day-old bread, such as brioche, challah, or French bread, for your French toast. Stale bread absorbs the egg mixture better without becoming too soggy. Dry the Bread: If your bread is fresh, lightly toast the slices in a toaster or oven before dipping them in the egg mixture.

If the balance is off and you include too many eggs or not enough milk, the finished French toast will have a scrambled egg-like flavor. When scaling this recipe up or down, keep in mind that you need 1/4 cup of milk for every egg.

Use brioche or challah. These egg-based breads have a high butter content, meaning their crumb is tender and rich but light. In other words, they're an ideal foundation for super decadent yet airy French toast.

melt butter until browning in pan on medium heat, amount is up to you. I prefer about 1/2 tbsp per 3–4 eggs. drop heat to low, let pan cool a bit, then add egg mixture. every few seconds gently scrape bottom of pan from the outside of the pan to middle with a spatula or spoon.

The standard approach can be gussied up even further beyond the requisite maple syrup and/or powdered sugar. I'm especially partial to some sort of caramelized or brûléed banana or peaches with brown sugar which is then poured over the French toast, but some rehydrated dried fruit is also a wonderful inclusion.

1. Gather ingredients. To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.

The first is using fresh bread, which soaks up too much of the egg mixture and doesn't cook through, remaining eggy and soggy in the middle. Leaving the bread in the egg mixture for too long is another route to soggy French toast.

Start with dry bread.

Dry bread is primed for soaking up that creamy custard. You can either leave it out overnight or do what I do and toast it in the oven. Lightly press the bread into the custard to make sure it absorbs evenly. Don't stress if the bread is a bit drier on the top.

When toast is allowed to lay flat down, condensation can build up and get trapped on the underside. This moisture then seeps back up into the bread, causing one side of your toast to become soggy.

How to make toast crunchy? ›

A heat of 350º will cause your toast to be more browned, while a heat of 400º will result in a crunchy texture. Remember that the higher the temperature is, the less time it needs on each side. Try leaving your toast in for four to five minutes on each side.

Ideally, the bread should be slightly stale. A drier bread will soak up all the custard. Bread can be left out with the wrapper open the day before cooking. If you find yourself in a pinch, dry your bread slices in a 275°F oven for 10 minutes before soaking them in the custard.