French toast is a beloved breakfast classic known for its golden, crispy exterior and soft, custardy inside. It works perfectly for feeding a crowd because it’s simple to scale up and can be made ahead. This recipe serves 15 people with enough fluffy, flavorful slices to satisfy everyone at your brunch or gathering.
Ingredients
- 18 large eggs
- 6 cups whole milk (or half-and-half for richer flavor)
- 1 1/2 cups granulated sugar
- 3 tablespoons pure vanilla extract
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons kosher salt
- 30 slices thick-cut bread (brioche, challah, or Texas toast work best)
- 6 tablespoons unsalted butter, for cooking
- Maple syrup, powdered sugar, and fresh berries for serving (optional)
Instructions
- Prepare the custard mixture: In a very large mixing bowl or a clean container, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Preheat your cooking surface: Heat a large griddle or two large nonstick skillets over medium heat. Add about 1 tablespoon of butter to each pan and let it melt, coating the surface.
- Soak the bread: Working in batches, dip each slice of bread into the egg mixture, allowing it to soak for about 20 seconds per side. Ensure the bread absorbs enough custard but doesn’t become soggy and fall apart.
- Cook the French toast: Place soaked slices onto the hot griddle or skillet. Cook for 3 to 4 minutes on each side, or until golden brown and slightly crisp around the edges. Adjust heat as needed to prevent burning.
- Keep warm: Transfer cooked slices to a baking sheet and keep warm in a 200°F (93°C) oven while you finish cooking the rest. Add more butter to the pan as necessary between batches.
- Serve immediately: Once all slices are cooked, serve hot with your choice of maple syrup, powdered sugar, fresh fruit, or whipped cream.
Tips
- Best bread choices: Use thick-cut, sturdy breads like brioche, challah, or Texas toast to hold up well when soaked. Day-old bread is ideal as it absorbs custard better without falling apart.
- Milk alternatives: Whole milk provides richness, but you can substitute with half-and-half or a dairy-free milk like almond milk for different textures and flavors.
- Batch cooking: Cook in batches and keep finished French toast warm in a low oven. Avoid stacking slices, which can cause sogginess.
- Common mistake: Don’t soak bread too long or it will become mushy and hard to flip. A quick 20 seconds per side is enough to absorb flavor and moisture.
Serving Suggestions
French toast pairs beautifully with classic breakfast sides like crispy bacon, sausage links, or fresh fruit salad. For extra indulgence, top with a pat of butter and warm maple syrup. Dust with powdered sugar or add a dollop of whipped cream for a café-style touch. Fresh berries such as strawberries, blueberries, or raspberries add color and brightness, balancing the richness of the toast.
Variations
Customize your French toast to suit your taste or occasion. For a richer custard, substitute half the milk with cream or add a splash of orange liqueur or almond extract to the custard. For a gluten-free option, use gluten-free bread and confirm all ingredients are gluten-free. To add texture, sprinkle chopped nuts or chocolate chips on the bread before cooking. Savory variations include omitting sugar and cinnamon, then topping with cheese and herbs after cooking.
Storage and Reheating
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a preheated 350°F (175°C) oven for 10-12 minutes until warmed through and slightly crisp. Alternatively, reheat in a toaster oven or air fryer for a few minutes. Avoid microwaving as it can make the toast soggy.
Frequently Asked Questions
Can I prepare the custard mixture the night before?
Yes, you can mix the eggs, milk, sugar, and spices the night before and refrigerate it in a covered container. Give it a good whisk before dipping the bread. This saves time on busy mornings and allows flavors to meld.
What type of bread is best for French toast?
Thick, sturdy breads like brioche, challah, or Texas toast work best because they soak up the custard without falling apart. Day-old bread is preferable as it absorbs moisture better than freshly baked bread.
How do I keep French toast warm while cooking large batches?
Place cooked slices in a single layer on a baking sheet and keep them warm in an oven preheated to 200°F (93°C). Avoid stacking slices to prevent sogginess. This method keeps them crisp and ready to serve.
Can I freeze French toast?
Yes, French toast freezes well. Cool slices completely, then layer with parchment paper in a freezer-safe container or bag. Freeze for up to 1 month. Reheat directly from frozen in a toaster oven or conventional oven until heated through.
What if I don’t have cinnamon or vanilla?
While cinnamon and vanilla add classic flavor, you can omit one or both. Consider substituting cinnamon with nutmeg or pumpkin pie spice for warmth. A splash of orange zest or almond extract can also enhance flavor if vanilla is unavailable.
Can I make French toast vegan?
Traditional French toast uses eggs and dairy, but vegan versions can be made by substituting eggs with a mixture of ground flaxseed or chia seeds soaked in water, and using plant-based milk. Adjust sweetness and spices to taste and cook as usual.
French toast is a versatile, crowd-pleasing breakfast that’s easy to scale for larger groups. With the right bread and custard balance, plus these tips and variations, you’ll have a delicious brunch centerpiece everyone will enjoy.
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