French toast can be surprisingly hard to get right — it’s soaked and sloppy or hard and flavorless. This recipe, made with any of my firm sourdough breads, is just right! I also figured out a good method for soaking a family’s worth of slices at one time with very little mess.
My favorite French Toast
A large electric griddle is perfect for frying the toast, but you can do a few slices at a time in a stovetop skillet if you don’t have a griddle.
2 large eggs
2 cups (480g) milk (or 1 cup evaporated milk and 1 cup water)
1 tbsp. (18g) vanilla extract
1/4 cup (50g) granulated sugar
2 tbsp. (15g) all-purpose flour
1/2 tsp. (3g) salt
10-12 slices French Sourdough, or other Sweet Sourdough breads
2 tbsp. (30g) unsalted butter or clarified butter/ghee
- Beat eggs, milk, vanilla, sugar, flour and salt in a bowl or a 1-quart measuring cup.
- Lay bread slices in a half-sheet pan, or 2 smaller, rimmed cookie sheets. Pour half the egg batter on top of the slices. Flip them over and pour the rest of the batter on the other sides, making sure to cover all the dry spots. Allow the bread to sit in the puddle of batter for 5-10 minutes, flipping the pieces several times.
- Heat the skillet on medium, or 350F if using an electric griddle. When it’s hot, let the butter, or ghee, melt on and spread it around the griddle. Lay the soaked slices of toast in the hot butter very close together and fry until well-browned, 2-3 minutes. Flip and brown the other side. Repeat with more bread if necessary; you may need more butter if you have to cook them in batches.
- Serve hot with syrup.