Dad's Famous French Toast
Rachel Longenecker
6
12 hours
20 minutes
Breakfast
We wish I could take the credit for this recipe, but it has rightfully earned the name “Dad’s Famous French Toast” for a reason. Rachel, wife of co-owner Mark, says this was the beloved breakfast made on special occasions such as holidays or birthdays.
For starters, it's important to understand that this French toast must be prepared the evening before to allow it to soak overnight. When it comes to good food, you don't rush perfection, and you don't skip steps. Rachel says she has personally trying to cheat out of the pre-prep, but agrees that preparing your French toast the night before is the key to the crispy-outside yet delicious custard-like center.
Before we hop into the recipe, let's chat about bread. When it comes to French Toast, the bread you choose is crucial. Rachel's dad swears by French bread that has been allowed to go stale for a day or so. Although this is a great option, we have to say our favorite is Challah bread! This bread has a higher egg content, giving an even creamier and more custard-like center. To be honest, you can't go wrong with either bread as long as it is cut into thick slices. We're sure you'll be making this recipe more than once, so try out each and choose your favorite!
We can not wait to hear what you think about this recipe! We are confident that this will be the best French Toast you've ever made!
Ingredients
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Lancaster No. 8 Griddle
Baking dish or cookie sheet for soaking bread
Mixing bowl and mixing utensils
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6 Thick slices of Challah bread (or bread of choice)
2 Eggs
1 C milk
2 Tbsp of sugar
3/4 tsp of salt
3/4 Tbsp cinnamon
1/2 Tbsp vanilla
Dash of nutmeg (optional)
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Maple Syrup
Whipped cream
Berries
Powdered sugar
Caramelized peaches with fresh cream
Lemon curd and blueberries
Raspberry sauce with orange zest
Directions
In a large bowl, mix eggs, milk, sugar, salt, cinnamon, vanilla, and nutmeg together.
Transfer the mixture to a large baking dish or sheet. Place your slices of bread in the egg and milk mixture. Let the bread sit for five minutes, and then flip each piece. Cover and place in the fridge overnight. This allows for the bread to absorb the egg mixture.
Heat your cast iron griddle on medium-low. (Keeping the heat low ensures the French toast has time to cook on the inside without burning on the outside).
Add butter to the griddle. Once melted, carefully place the soaked bread in the skillet. Allow each side to brown and caramelize - about 3-5 minutes on each side.
Serve hot, adding on whatever toppings you choose! Mark and I love butter and syrup, but adding fresh fruits and other tasty toppings will take your French toast to the next level. Be creative with your toppings, or try out one of the combos we listed below.
French Toast Topping Inspiration: Caramelized peaches with fresh cream, Lemon curd and blueberries, Raspberry sauce with orange zest. Enjoy!
More Tasty Ideas
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Deeply rich and fudgy with a warm molten center, this lava cake brings together classic chocolate decadence with a twist of nutty peanut butter. The cake hides a gooey peanut butter ganache surprise inside and is finished with a gently sweet peanut butter swirl baked into the top.
No Knead Dutch Oven Yeast Bread
A simple, classic yeasted loaf with a crisp, golden crust and a soft, chewy center. Made with just a handful of ingredients and baked in a hot Dutch oven, this bread develops beautiful texture and flavor with very little hands-on work. Let it rise overnight, shape it the next morning, and bake until deeply golden for a homemade loaf that’s perfect with butter, alongside dinner, or straight from the oven.
We love how The Uncomplicated Chef keeps dessert elegant and simple.
Her Cherry Cornmeal Spoon Cake is exactly the kind of recipe we love, juicy cherries, a simple cornmeal batter, and a scoop of vanilla ice cream to finish it off. Perfect for a simple summer night treat.
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