French toast is a classic breakfast dish that transforms simple bread into a rich, custardy delight. Its versatility and ease of preparation make it ideal for serving a large group, delivering a crowd-pleasing meal with minimal fuss. This recipe scales perfectly to serve 20 people, ensuring everyone gets a warm, flavorful start to their day.
Ingredients
- 30 large eggs
- 10 cups whole milk (can substitute with half-and-half for richer flavor)
- 1 1/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg (optional)
- 1 teaspoon salt
- 3 loaves of thick-sliced bread (about 2 1/2 pounds total; brioche, challah, or Texas toast work best)
- Butter or neutral oil, for cooking (about 1/2 cup total)
Instructions
- Prepare the custard: In a very large bowl or container, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg (if using), and salt until fully combined and smooth.
- Slice the bread: Cut each loaf into thick slices, about 3/4 to 1 inch thick. Stale or day-old bread works best as it soaks up the custard without falling apart.
- Soak the bread: Working in batches, submerge each slice of bread into the custard mixture, allowing it to soak for about 20-30 seconds per side. Avoid soaking too long to prevent sogginess.
- Heat the pan/griddle: Preheat a large griddle or heavy skillet over medium heat. Add a small amount of butter or oil to coat the surface.
- Cook the French toast: Place soaked slices onto the hot surface and cook for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to avoid burning.
- Keep warm: Transfer cooked French toast to a baking sheet in a warm oven (about 200°F/95°C) to keep warm while cooking remaining batches.
- Serve: Arrange French toast on platters and serve immediately with desired toppings.
Tips
- Substitutions: For a dairy-free option, use almond or oat milk instead of cow’s milk, and coconut oil or dairy-free margarine for cooking.
- Bread choice matters: Use dense, slightly stale bread like brioche, challah, or Texas toast. Fresh bread can become too soggy and fall apart.
- Batch cooking: Use multiple pans or a large griddle to speed up cooking time when serving a crowd.
- Don’t overcrowd the pan: Leave enough space between slices to ensure even cooking and easy flipping.
Serving Suggestions
French toast pairs beautifully with a variety of toppings and sides. Classic options include warm maple syrup, fresh berries, sliced bananas, powdered sugar, or a dollop of whipped cream. For a savory twist, serve alongside crispy bacon or sausage. Adding a sprinkle of chopped nuts or a drizzle of honey can also elevate the flavor and texture.
Variations
Try adding different spices like cardamom or ginger to the custard for a unique flavor profile. For a richer custard, substitute part of the milk with cream. Stuff each slice with cream cheese and fruit preserves before soaking for a stuffed French toast version. For a gluten-free option, use gluten-free bread slices and ensure all ingredients are certified gluten-free.
Storage and Reheating
If you have leftovers, store French toast in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until heated through and slightly crisp on the edges. Avoid microwaving, which can make the texture rubbery. French toast can also be frozen for up to 2 months; separate slices with parchment paper and thaw overnight in the refrigerator before reheating.
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 soaking the bread, but avoid soaking the bread overnight as it will become too soggy.
What type of bread works best for French toast?
Thick, sturdy breads like brioche, challah, Texas toast, or French bread are ideal. Slightly stale bread absorbs the custard without falling apart, creating a custardy interior with a crisp exterior.
How do I prevent the French toast from getting soggy?
Avoid soaking the bread for too long—20-30 seconds per side is sufficient. Cooking over medium heat and ensuring the pan is properly preheated helps form a golden crust that keeps the interior tender but not mushy.
Can I make French toast vegan?
Traditional French toast relies on eggs and dairy, but you can use plant-based milk (like almond or soy) combined with a flaxseed or chia seed “egg” substitute (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg). The texture and flavor will be slightly different but still enjoyable.
How do I keep French toast warm when cooking in batches?
Place cooked slices on a baking tray in a low oven (around 200°F/95°C). This keeps them warm and crisp without drying out while you finish cooking the rest.
Is French toast safe to serve to children and elderly?
Yes, as long as eggs are fully cooked (reaching an internal temperature of 160°F/71°C) and fresh ingredients are used. Avoid raw batter tasting and ensure proper cooking to reduce any risk of foodborne illness.
Making French toast for a large group is straightforward with this scaled recipe and practical tips. The balance of custard-soaked bread, warm spices, and a golden crust makes it a universally loved breakfast choice that’s both comforting and crowd-friendly.
For an extra touch, consider setting up a toppings bar with various syrups, fresh fruit, nuts, and spreads so guests can customize their plates. This not only enhances the experience but also reduces plating time for the host.
Remember, the key to perfect French toast at scale is preparation and timing. Have your custard ready, bread sliced, and pans heated before guests arrive, and you’ll serve a delicious, memorable breakfast everyone will enjoy.
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