Classic French Toast

Classic French Toast, image @janehugentober

French toast has been a staple in my kitchen for as long as I can remember. These days, it’s a weekend tradition I love sharing with my boys. What makes French toast so special to me is its beautiful simplicity—a perfect harmony of flavors. The rich, buttery toast, soaked in egg, paired with just the right touch of sweetness from maple syrup, is pure comfort on a plate.

I’ll admit, I’m a bit of a French Toast purist. No fancy toppings or mix-in extras for me—just the basics done right. Why tamper with something already perfect? My golden rule in the kitchen is simple: don’t mess with a good thing.

And - when it comes to syrup, I have one non-negotiable—pure maple syrup or nothing at all.

That said, I’ve been sneaking in a healthy twist lately. I swap traditional bread for Dave’s Seed Bread, which adds fiber, whole grains, and a delightful, grainy texture. It’s a small tweak that keeps things wholesome without sacrificing flavor. Of course, every now and then, I go all-in with a soft brioche or fluffy potato bread—because, let’s face it, sometimes comfort food is just what you need. My boys? They definitely prefer the classic indulgent versions and let out little sighs when I bring out the seed bread, but I know they secretly appreciate the effort.

Here’s my recipe for a no-frills, always-delicious French toast. It’s simple, classic, and pure yumminess every time.

Classic French Toast

by Jane Hugentober

Cook time: 5-10 minutes

Yield: 8 slices of French Toast, feeding about 4 people for breakfast.

INGREDIENTS

Fresh Eggs, 9 if you want extra custard for making scrambled eggs, 5 if you want French Toast without extra egg custard for scrambled eggs

1/2 cup milk, whole preferred for the custard dipping mixture - I like using whole milk when I’m baking and cooking to maximize flavor and richness.

Freshly grated nutmeg, a healthy grating - I adore using nutmeg in egg mixtures. It’s a layer of savory unexpected flavor you can’t put your finger on and I find myself feeling nostalgic for my grandmother’s kitchen and her home cooking. You’ll see.

Sea salt or kosher salt, a small pinch

A good sliced bread, 8 slices - I like using a thickly sliced Brioche or Potato Bread when I’m naughty and a grainy bread like Dave’s when I’m feeling healthy vibes.

Butter, pats as needed for the pan while cooking and for each slice of hot French Toast

PREPARATION

Step 1

Mix the custard dipping mixture. Whisk together the eggs, milk, salt, and nutmeg. Set aside leftover egg/milk custard mixture, you’ll scramble these after the French Toast is done.

Step 2

Dip the bread, one slice at a time. I place them in the mixture and soak them so they feel drenched but not falling apart, 20-30 seconds each. Grainier breads require longer soaking by another few seconds. I only dip enough bread for as many slices that will fit comfortably in my frying pan.

Step 3

Heat frying pan on medium, add one pat of butter, enought to coat the pan. You’ll keep adding pats of butter to the pan as needed as you cook the bread.

Step 4

Cook the French Toast. Fry as many pieces as will fit into a hot, buttered skillet. Cook each slice on both sides until golden brown, you’ll notice them puff up ever so slightly when they are done and this is because the custard has been activated by the heat in each slice.

Step 4

Start piling cooked French Toast on a plate as each slice cooks, placing pats of butter on top of each slice. Quickly cook the leftover egg mixture with some butter in the same pan used to cook the French Toast. Serve the French Toast as a piled high stack with or without a side of those custard Scrambled Eggs.

Step 5

Serve with real maple syrup.

Scrambled Eggs using leftover custard mixture from the French Toast, image @janehugentober