French toast is a classic breakfast favorite that transforms simple bread into a rich, custardy delight perfect for feeding a crowd. This recipe scales up to serve 30 people, making it ideal for brunches, family gatherings, or events where you want a warm, comforting dish that pleases everyone.
Ingredients
- 30 large eggs
- 7 1/2 cups whole milk (or 6 1/4 cups milk + 1 1/4 cups heavy cream for extra richness)
- 1 1/2 cups granulated sugar
- 6 tablespoons pure vanilla extract
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
- 60 slices thick-cut bread (preferably day-old brioche, challah, or Texas toast)
- Butter or neutral oil, for cooking (about 1 cup total)
- Maple syrup, powdered sugar, and fresh fruit, for serving (optional)
Instructions
- Prepare the custard base: In a very large mixing bowl or clean container, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until fully combined and slightly frothy.
- Preheat your cooking surface: Heat a large griddle or several non-stick frying pans over medium heat. Lightly grease with butter or oil to prevent sticking.
- Soak the bread slices: Working in batches, dip each slice of bread into the custard mixture, allowing it to soak for about 20-30 seconds per side. The bread should absorb the liquid but not become soggy to the point of falling apart.
- Cook the French toast: Place the soaked bread slices onto the hot griddle or pan. Cook for 3-4 minutes per side, or until each side is golden brown and slightly crisp around the edges. Adjust heat as needed to avoid burning.
- Keep warm while cooking the rest: Transfer cooked French toast to a baking sheet and keep warm in a low oven (about 200°F or 95°C) until all slices are cooked.
- Serve immediately: Arrange the French toast on large platters or buffet trays. Offer maple syrup, powdered sugar, fresh berries, or whipped cream as accompaniments.
Tips
- Choosing bread: Use thick slices (about 3/4 to 1 inch) of sturdy bread like brioche, challah, or Texas toast. Day-old bread works best as it soaks custard without falling apart.
- Custard consistency: If you prefer richer French toast, substitute part of the milk with heavy cream. For a lighter version, use whole or 2% milk only.
- Cooking in batches: To manage large quantities, cook in batches and keep finished slices warm in a low oven to maintain texture and temperature without drying out.
- Common mistake: Avoid soaking bread too long; excess custard leads to soggy, fragile slices that are difficult to flip and cook evenly.
Serving Suggestions
French toast is delicious served with classic maple syrup and a dusting of powdered sugar. Fresh fruit like strawberries, blueberries, or banana slices add brightness and color. Whipped cream or yogurt can provide a creamy contrast. For a savory twist, serve alongside crispy bacon or sausage. You can also offer flavored syrups such as cinnamon, caramel, or berry compotes to elevate the experience for guests.
Variations
To customize this large batch French toast, consider these variations:
- Stuffed French toast: Spread cream cheese and jam or Nutella between two slices before soaking and cooking for a decadent treat.
- Vegan version: Replace eggs with a flaxseed or chia seed mixture and use plant-based milk. Note that texture will be different but still enjoyable.
- Spiced custard: Add nutmeg, cardamom, or orange zest to the custard for extra aromatic flavor.
- Gluten-free: Use gluten-free bread and ensure all other ingredients comply with dietary needs.
Storage and Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a single layer on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crisp again. Avoid microwaving if possible, as it can make the bread soggy. For longer storage, freeze cooked French toast slices in a single layer on a baking sheet, then transfer to freezer bags for up to 1 month. Reheat from frozen in the oven at 350°F for 15-20 minutes.
Frequently Asked Questions
Can I prepare the custard mixture in advance?
Yes, you can mix the custard up to 24 hours ahead and keep it refrigerated. Whisk well before using, as ingredients may settle or separate over time.
What type of bread is best for French toast?
Thick, sturdy bread like brioche, challah, or Texas toast works best because it soaks up the custard without falling apart and yields a tender yet firm texture when cooked.
How do I prevent French toast from becoming soggy?
Don’t soak the bread too long—about 20-30 seconds per side is sufficient. Also, cook on medium heat to allow the custard to set without burning the outside.
Can I make French toast gluten-free for large groups?
Yes, use gluten-free bread and ensure all other ingredients are gluten-free. Be aware that gluten-free bread often has a different texture and may require slightly shorter soaking times.
Is it better to use fresh or day-old bread?
Day-old bread is preferred because it’s drier and absorbs the custard without falling apart. Fresh bread can be used but soak it for a shorter time to prevent sogginess.
How do I keep French toast warm without drying it out?
Place cooked slices on a baking sheet in a low oven (around 200°F or 95°C) covered loosely with foil. This keeps them warm and moist but prevents them from becoming soggy or overcooked.
Can I add flavorings to the custard?
Yes! Vanilla and cinnamon are classic, but you can also add nutmeg, cardamom, or citrus zest to enhance flavor. Just adjust quantities to taste.
What’s the best way to serve French toast for a large crowd?
Arrange slices on large platters or buffet trays with accompaniments like syrup, powdered sugar, fresh fruit, and whipped cream nearby so guests can customize their plates.
Making French toast for 30 people is straightforward with the right preparation and timing. Using this recipe, you can create a crowd-pleasing breakfast that’s both delicious and efficient to produce. Whether for a holiday brunch or special occasion, this large batch method ensures everyone gets a warm, tasty start to their day.
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