Best 10 Custardy French Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

French toast is a classic breakfast dish that can be easily customized to suit any taste. From sweet to savory, there are endless possibilities when it comes to creating a delicious French toast recipe. If you're looking for a custardy French toast that is both rich and flavorful, then you'll want to try one of the recipes in this article. With just a few simple ingredients, you can create a custardy French toast that is sure to become a family favorite. So gather your ingredients and get ready to enjoy a delicious breakfast or brunch.

Let's cook with our recipes!

FRENCH TOAST CUSTARD



French Toast Custard image

I usually make this dish for brunch, but it's also wonderful for breakfast or dinner. Guests have said it just melts in their mouth.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 10

8 to 10 slices day-old French bread (1 inch thick)
5 tablespoons butter, melted
4 eggs
2 egg yolks
3 cups milk
1 cup heavy whipping cream
1/2 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
Confectioners' sugar, optional

Steps:

  • Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 310 calories, Fat 21g fat (12g saturated fat), Cholesterol 185mg cholesterol, Sodium 240mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.

CUSTARD-STYLE FRENCH TOAST



Custard-Style French Toast image

Ryan Scott's French toast is crispy on the outside and soft on the inside.

Provided by Ryan Scott

Number Of Ingredients 18

5 eggs
large
1 cup heavy cream
1/2 cup milk
2 tablespoons sugar
powdered
1 tablespoon brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
10 half-inch slices day-old/stale country loaf
challah bread or Texas toast
2 tablespoons butter
divided
2 tablespoons canola oil
divided
You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
If your bread is fresh
cut it and leave it out on the counter the night before. This will dry out your bread and prevent soggy toast when finished.

Steps:

  • *You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
  • In a medium mixing bowl, beat eggs until no whites are showing and set aside
  • **If your bread is fresh, cut it and leave it out on the counter the night before
  • This will dry out your bread and prevent soggy toast when finished
  • In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs
  • You may do this the night before
  • Preheat oven to 200°F
  • Dip bread into mixture and soak for about 20 seconds on each side
  • Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes
  • Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan
  • Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side
  • Remove from pan and place on a sheet pan in oven
  • Repeat with all 10 slices
  • Serve immediately with maple syrup, whipped cream, and/or fruit

CUSTARDY FRENCH TOAST



Custardy French Toast image

This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite.

Provided by The_Swedish_Chef

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices cinnamon raisin bread (or which ever type you'd enjoy. I use Sunmaid Cinnamon Swirl Raisin Bread)
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
2 tablespoons butter (for fry pan or grill)

Steps:

  • Directions for immediate French Toast: Yield 8 slices.
  • Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
  • Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
  • Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
  • Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
  • Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
  • Directions for Over-Night French Toast:.
  • Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
  • Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
  • Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

OVERNIGHT FRENCH TOAST



Overnight French Toast image

This delicious overnight French toast reminds me of a cross between creme brulee and a very moist, custardy bread pudding. Serve it with butter and maple syrup and a side of bacon for a scrumptious breakfast that everyone will love!

Provided by COOKINGQUEEN75

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 8h50m

Yield 10

Number Of Ingredients 8

1 loaf French bread, sliced 1-inch thick
8 large eggs
2 cups half-and-half
1 cup whole milk
2 tablespoons white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 dash salt

Steps:

  • Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
  • Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.7 g, Cholesterol 169.1 mg, Fat 11.2 g, Fiber 1.2 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 419.5 mg, Sugar 5.2 g

FRENCH TOAST CUSTARD CASSEROLE FOR 1



French Toast Custard Casserole for 1 image

This recipe caught my eye as another great use for _aging_ bread and because it's scaled for 1 serving. A toaster oven would be perfect for baking this little casserole.

Provided by SusieQusie

Categories     Breakfast

Time 40m

Yield 1 serving(s)

Number Of Ingredients 7

cooking spray
1/4 cup egg substitute (or use 1 egg)
2 tablespoons nonfat milk
2 slices day-old whole grain bread (denser breads are your best bet)
1 tablespoon chopped pecans
1/3 cup maple-flavored syrup
1 1/2 teaspoons butter

Steps:

  • Preheat oven to 350°F.
  • Lightly coat the interior of 1 oven-proof bowl with cooking spray.(try a soup bowl with a handle or any baking dish that is about 4" across and 2" deep).
  • Trim bread slices to a shape and size that will fit the bowl.
  • In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed.
  • Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
  • Place the soaked bread slices on top---they should not reach past the lip of the bowl.
  • Place bowl on a baking sheet to prevent drips, and place in the preheated oven.
  • Bake for 30 to 35 minutes, until top is lightly browned and center is firm.
  • Remove from oven and allow to set for about 10 minutes.
  • Invert bowl onto a plate, remove bowl and serve.

Nutrition Facts : Calories 594, Fat 20.4, SaturatedFat 5.5, Cholesterol 16.3, Sodium 548, Carbohydrate 93.9, Fiber 6, Sugar 40.2, Protein 15.3

CLASSIC FRENCH TOAST



Classic French Toast image

Any dense bread such as challah, brioche, or sourdough will work for this simple French toast recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 10

6 large eggs
1 1/2 cups heavy cream, half-and-half, or milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 slices (1-inch-thick) bread, preferably day old
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Pure maple syrup, for serving (optional)

Steps:

  • Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
  • Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
  • Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

CARAMELIZED SHEET-PAN FRENCH TOAST



Caramelized Sheet-Pan French Toast image

Caramelized and crunchy on the outside, soft and custardy on the inside, these almost comically thick sourdough slices taste like the love child of bread pudding and French toast. But instead of the usual brioche or challah, this calls for sturdier bread, preferably a not-too-tangy sourdough or country bread with a crust that's neither chewy nor thick. You want a round or oblong loaf large enough for big pieces and soft enough to absorb the custard. It's easy to caramelize the French toast in the oven, but the timing depends on your oven and pan, so check it frequently to ensure that it's burnished but not burned.

Provided by Susan Spungen

Categories     breakfast, brunch, breads, main course

Time 8h40m

Yield 4 servings

Number Of Ingredients 13

3 large eggs
1 large egg yolk
1 cup whole milk
1/2 cup heavy cream
Pinch of kosher salt
1 teaspoon vanilla paste or extract
A few gratings of fresh nutmeg
1/4 teaspoon ground cardamom
1/2 cup plus 2 tablespoons/125 grams granulated sugar
1 tablespoon orange or grapefruit liqueur (optional)
2 (2-inch-thick) slices sourdough or country bread, halved
2 tablespoons unsalted butter
Maple syrup and berries, for serving

Steps:

  • The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
  • Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
  • When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
  • Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
  • Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.

CHEF JOHN'S FRENCH TOAST



Chef John's French Toast image

So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 pinch salt
6 (1 inch thick) slices French bread
1 tablespoon butter, or as needed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated.
  • Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet.
  • Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 29.8 g, Cholesterol 68.7 mg, Fat 4.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 2.2 g, Sodium 396.3 mg, Sugar 2.5 g

CRèME BRûLéE FRENCH TOAST



Crème Brûlée French Toast image

With a crackling, caramelized brown sugar topping, these custardy slices of French toast resemble crème brûlée. Start them soaking the night before, then pop them in the oven in the morning for one of the most decadent brunches imaginable. Even better, you can bake a pan of bacon at the same time. Just keep your eye on it; depending upon its thickness, the bacon might be done a few minutes sooner than the French toast. Then serve the French toast with more of the pan syrup spooned on top. But skip the maple syrup, which would be overkill.

Provided by Melissa Clark

Categories     brunch, main course

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 10

5 large eggs plus 2 yolks (or 6 whole eggs)
2 1/4 cups whole milk
1/2 cup heavy cream (or use more milk)
3 tablespoons dark rum or orange juice
2 teaspoons vanilla extract
3/4 teaspoon grated nutmeg
1/4 teaspoon kosher salt
1 loaf challah bread, sliced 1 inch thick, preferably stale (about 1 pound)
1 cup packed light brown sugar
8 tablespoons unsalted butter, melted

Steps:

  • In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
  • Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
  • Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
  • Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 25 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 14 grams, Sodium 357 milligrams, Sugar 32 grams, TransFat 0 grams

HONG KONG-STYLE FRENCH TOAST



Hong Kong-Style French Toast image

Thick slices of milk bread stuffed with peanut butter and soaked in an egg batter make for French toast with a luscious and exquisitely custardy interior.

Provided by Kristina Cho

Yield Makes 2 slices

Number Of Ingredients 8

2 (1­-inch) slices of milk bread, preferably a few days old
3 Tbsp. creamy peanut butter
¾ cup milk
2 large eggs
Dash of cinnamon
Pinch of coarse salt
1 Tbsp. unsalted butter, plus more for serving
2 Tbsp. sweetened condensed milk, for serving

Steps:

  • Trim off the bread crusts and carefully cut the thick slices in half, leaving one side intact. Spread 1½ tablespoons of peanut butter inside each piece of milk bread.
  • In a shallow bowl, whisk to combine the milk, eggs, cinnamon, and salt. Soak the peanut butter-stuffed bread in the milk mixture for 2 minutes on each side.
  • While the bread is soaking, melt the butter in a large skillet over medium heat. Add the soaked bread to the pan, cover with a tight lid, and cook until golden brown on the underside, 2 to 3 minutes. Flip the bread and cook the other side, uncovered, until golden brown, 2 to 3 minutes.
  • Serve the French toast with a drizzle of condensed milk and a slab of butter.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to experiment with different toppings and fillings. There are endless possibilities!
  • If you're using a toaster oven, keep an eye on the toast so that it doesn't burn.
  • Serve the toast immediately after it's made for the best flavor and texture.

Conclusion:

With so many delicious variations to choose from, it's easy to see why hardy toast is a breakfast favorite. Whether you like yours simple or loaded with toppings, there's a recipe out there for everyone. So next time you're looking for a quick and easy breakfast or brunch, give hardy toast a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #breakfast

Related Topics