Best 8 French Toast In A Pan Recipes

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French toast, a classic breakfast dish, is an incredibly versatile meal that can be tailored to various tastes and dietary restrictions. With the right ingredients and a reliable pan, you can create a delicious and satisfying French toast at home. Whether you prefer a classic recipe or are looking to explore creative variations, this article will guide you through the essential steps to achieve the perfect French toast in a pan. From choosing the right bread to selecting the ideal pan and mastering the cooking technique, we will cover all the important aspects to ensure a successful and enjoyable cooking experience.

Let's cook with our recipes!

PERFECT FRENCH TOAST



Perfect French Toast image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

FRENCH TOAST I



French Toast I image

There are many, fancy variations on this basic recipe. This recipe works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.

Provided by Jan Bittner

Categories     100+ Breakfast and Brunch Recipes     French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 7

6 thick slices bread
2 eggs
⅔ cup milk
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

Steps:

  • Beat together egg, milk, salt, desired spices and vanilla.
  • Heat a lightly oiled griddle or skillet over medium-high heat.
  • Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 33.6 g, Cholesterol 128.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 477.7 mg, Sugar 5.6 g

BEST OVEN BAKED FRENCH TOAST



Best Oven Baked French Toast image

Easy make-ahead French toast.

Provided by Ginny Thompson Oakley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h40m

Yield 8

Number Of Ingredients 7

½ cup butter, melted
¾ cup brown sugar
1 tablespoon ground cinnamon
12 slices sandwich bread
6 eggs
½ cup milk
1 pinch salt

Steps:

  • Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
  • Sprinkle brown sugar and cinnamon evenly over melted butter.
  • Arrange bread in two layers over brown sugar mixture.
  • Beat eggs, milk, and salt in a bowl; pour over bread.
  • Cover and refrigerate overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 343.2 calories, Carbohydrate 40.9 g, Cholesterol 171.2 mg, Fat 16.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 8.9 g, Sodium 421.1 mg, Sugar 22.7 g

FRENCH TOAST IN A PAN



French Toast in a Pan image

This recipe is an overnight French Toast recipe. It is very easy to make and cooks up well. The finished toast is not too soft, as with some overnight recipes. I prefer to make mine with Finnish Pulla Bread (a very good recipe here, just search for it), or with any decent bread from the grocery store.

Provided by joffebry

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

1 loaf bread
1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
7 eggs
1 1/2 cups milk
1 pinch salt

Steps:

  • Melt butter in bottom of 9 x 13 pan.
  • Sprinkle brown sugar over butter, then cinnamon over brown sugar.
  • Place as many pieces of bread in the pan as possible.
  • Mix together eggs, salt, and milk. Beat well.
  • Pour mixture over bread, cover and refrigerate overnight.
  • Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.

ONE-PAN FRENCH TOAST



One-Pan French Toast image

Keep kitchen clutter to a minimum with this self-saucing breakfast bake. Recipe courtesy Debbie Wong.

Provided by Food.com

Categories     Brunch

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

3/4 cup plus 3 tablespoons butter, very thinly sliced
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1/4 cup plus 2 tablespoons maple syrup, divided
kosher salt
4 large eggs
1 1/2 cups milk
3/4 cup heavy cream
1/2 teaspoon cinnamon, divided
1 loaf challah, cut crosswise into 1-inch slices (lightly toasted or a day old)
3 tablespoons granulated sugar
2 cups mixed berries, such as raspberries, blackberries and strawberries
1 lemon, juice of
1/2 cup heavy cream, lightly whipped for serving

Steps:

  • In a small saucepan, combine 1 1/2 sticks butter, dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and ½ teaspoon salt. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to maintain a brisk simmer and continue cooking until thickened and slightly reduced, 3 minutes more. Transfer to an 8" x 8" baking dish and set aside to cool slightly.
  • In a large measuring cup, whisk to combine eggs, milk, cream, remaining 3 tablespoons maple syrup, ¼ teaspoon cinnamon, and ½ teaspoon salt. Place challah in two layers on top of syrup in baking dish, ripping pieces to fill spaces if necessary. Pour milk mixture over challah. Let sit one hour, flipping the top pieces of challah 2-3 times, to help custard saturate slices.
  • In a small bowl, combine 2 tablespoons sugar and remaining ¼ teaspoon cinnamon. Distribute remaining 3 tablespoons butter slices on top of bread and sprinkle cinnamon-sugar mixture on top. Place baking dish on a parchment-lined baking sheet and transfer to oven. Bake until puffed, golden, and a toothpick inserted in the middle comes out clean, about 45 minutes.
  • While French toast bakes, combine berries, lemon juice, and remaining 1 tablespoon sugar in a bowl. Toss to combine and set aside to macerate.
  • Remove french toast from oven and scoop, serving with pan syrup and macerated berries. If desired, serve with additional syrup and lightly whipped, unsweetened cream.

Nutrition Facts : Calories 694.9, Fat 38.6, SaturatedFat 22.2, Cholesterol 225.1, Sodium 467.1, Carbohydrate 77.9, Fiber 2.6, Sugar 32.1, Protein 11.9

FRENCH TOAST



French Toast image

Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.

Provided by Genevieve Ko

Categories     breakfast

Time 10m

Yield 1 serving

Number Of Ingredients 6

1 large egg
1/4 cup milk
Salt
2 slices sandwich bread
1/2 tablespoon unsalted butter, plus more for serving
Maple syrup, jam or other toppings, for serving

Steps:

  • In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
  • Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
  • Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
  • Enjoy hot, with more butter spread over the slices and with your favorite toppings.

THE BEST FRENCH TOAST



The Best French Toast image

There's no question that this is the best French toast recipe. The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it's quick and easy, too! -Audrey Rompon, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups half-and-half cream
3 large egg yolks
3 tablespoons brown sugar
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
8 slices day-old brioche bread (1 inch thick)
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar

Steps:

  • In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Nutrition Facts : Calories 546 calories, Fat 24g fat (15g saturated fat), Cholesterol 263mg cholesterol, Sodium 786mg sodium, Carbohydrate 64g carbohydrate (25g sugars, Fiber 2g fiber), Protein 13g protein.

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.

Tips:

  • Use stale bread: Stale bread absorbs egg mixture better and results in a crispier French toast. If you don't have stale bread, you can toast fresh bread slices in advance and let them cool completely.
  • Make a flavorful egg mixture: Don't just whisk eggs and milk together. Add some spices, extracts, or flavorings to make your French toast more delicious. Try adding cinnamon, nutmeg, vanilla extract, or almond extract.
  • Cook French toast over medium heat: Cooking French toast over high heat will burn the outside before the inside is cooked through. Medium heat allows the French toast to cook evenly and develop a golden brown color.
  • Don't overcrowd the pan: If you overcrowd the pan, the French toast will steam instead of fry. Cook the French toast in batches if necessary.
  • Serve French toast immediately: French toast is best served hot and fresh out of the pan. If you need to keep it warm for a short time, place it in a warm oven (200°F) until ready to serve.

Conclusion:

With its crispy exterior, fluffy interior, and endless flavor variations, French toast is a classic breakfast dish that can be enjoyed by people of all ages. Whether you prefer a simple preparation or something more decadent, there's a French toast recipe out there to suit your taste. So next time you're looking for a delicious and easy breakfast, give French toast a try!

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