3 Tips On Making The Best French Toast

Uncategorized | September 23, 2008 | By

french toast

How To Make French Toast

I’m a huge fan of breakfast. It might be my favorite, actually! One of my favorite things to make is classic french toast! There are countless of recipes out there, so rather than offer another recipe, I thought I would share some of my tips on making the very best french toast!


french toast preparation

Tip #1 – Use Almost Stale Bread

I always use almost stale bread. I like to buy a loaf of sliced sourdough bread from La Brea Bakery, which is an amazing bread bakery here in L.A., and use it throughout the week for sandwiches and such. By the time the weekend comes along, I always have a few remaining slices that are just slightly stale. Perfect for french toast!

Tip #2 – Soak! Soak! Soak!

Let the bread soak at least 5 minutes on each side. Because you’re using slightly stale bread, it’s ok to let it soak. The reason you use stale bread is because that will allow you to soak the bread longer, which will lead to a silky, custard-like center!

Tip #3 – Use Thick Slices of Bread

The more egg mixture soaks into the bread, the silkier the toast will be. Therefore, thick slices of bread are perfect for french toast because they allow lots of the egg mixture to soak in while also retaining the structure of the bread.

Extra Tip! – Use A Heavy-bottomed Pan or Grill!

Using a heavy bottomed grill or pan will ensure that the pan retains heat while cooking the toast. Having a really hot pan is crucial when trying to form a golden crust on the outside of the french toast!

Do you have any tips on how to make delicious french toast? Leave us a comment and let us know!


  1. Leave a Reply

    October 6, 2008

    I like to fry mine in bacon drippings – or sometimes a mix of bacon drippings and canola oil. It browns nicely and gives it a great flavor. I put vanilla in my egg mix, as well.

  2. Leave a Reply

    October 6, 2008

    I always make french toast by frying it golden brown and then baking it in the oven. This cooks the egg evenly and makes it puff up. Yummy!

  3. Leave a Reply

    October 6, 2008

    really stale bread is a great idea. I know some bakeries, what they tend to do is make dried sugared toast out of their breads which are going stale.

    Bit like fried rice as well, rice that’s been in the fridge for like 3 days fries alot better because its less sticky, less moisture content.

    Super coolblog, great recipe and you have been stumbled by the londoneater:D

  4. Leave a Reply

    Amy from Chef's Tip
    October 6, 2008

    Hi Danny,

    Thanks for the great tips! We’d like to feature them on Chef’s Tip. The best part is you don’t even need to register or sign up. Please email me at chefstip(at)gmail(dot)com if interested. Thank you 🙂


  5. Leave a Reply

    October 6, 2008

    Along with cinamon and nutmeg(fresh ground) like Linsey. I also at a splash of Vanilla to my egg mixture.

  6. Leave a Reply

    October 6, 2008

    My husband and I LOVE to use thick sourdough for french toast…he also adds in cinnamon and nutmeg, and likes to eat it with syrup and whipped cream…talk about decadent!

  7. Leave a Reply

    Top Chef
    November 14, 2008

    My favorite french toast recipe, which I can’t find right now, includes a crunchy coating of cornflakes on the bread…and topped with raspberry syrup!

  8. Leave a Reply

    ehsun masood
    February 28, 2011

    The soaking time of bread depends on the bread itself.The best way to know that bread has soaked the custard is to judge by using your hands while pressing the bread down in the custard mixture bread should not fall a part,than you know its ready to go in the pan. For best results use a ghee.

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