Dad's Famous French Toast
Rachel Longenecker
6
12 hours
20 minutes
Breakfast
We wish I could take the credit for this recipe, but it has rightfully earned the name “Dad’s Famous French Toast” for a reason. Rachel, wife of co-owner Mark, says this was the beloved breakfast made on special occasions such as holidays or birthdays.
For starters, it's important to understand that this French toast must be prepared the evening before to allow it to soak overnight. When it comes to good food, you don't rush perfection, and you don't skip steps. Rachel says she has personally trying to cheat out of the pre-prep, but agrees that preparing your French toast the night before is the key to the crispy-outside yet delicious custard-like center.
Before we hop into the recipe, let's chat about bread. When it comes to French Toast, the bread you choose is crucial. Rachel's dad swears by French bread that has been allowed to go stale for a day or so. Although this is a great option, we have to say our favorite is Challah bread! This bread has a higher egg content, giving an even creamier and more custard-like center. To be honest, you can't go wrong with either bread as long as it is cut into thick slices. We're sure you'll be making this recipe more than once, so try out each and choose your favorite!
We can not wait to hear what you think about this recipe! We are confident that this will be the best French Toast you've ever made!
Ingredients
Tools
- Lancaster No. 8 Griddle
- Baking dish or cookie sheet for soaking bread
- Mixing bowl and mixing utensils
Ingredients:
- 6 Thick slices of Challah bread (or bread of choice)
- 2 Eggs
- 1 C milk
- 2 Tbsp of sugar
- 3/4 tsp of salt
- 3/4 Tbsp cinnamon
- 1/2 Tbsp vanilla
- Dash of nutmeg (optional)
Optional Toppings:
- Maple Syrup
- Whipped cream
- Berries
- Powdered sugar
- Caramelized peaches with fresh cream
- Lemon curd and blueberries
- Raspberry sauce with orange zest
Directions
In a large bowl, mix eggs, milk, sugar, salt, cinnamon, vanilla, and nutmeg together.
Transfer the mixture to a large baking dish or sheet. Place your slices of bread in the egg and milk mixture. Let the bread sit for five minutes, and then flip each piece. Cover and place in the fridge overnight. This allows for the bread to absorb the egg mixture.
Heat your cast iron griddle on medium-low. (Keeping the heat low ensures the French toast has time to cook on the inside without burning on the outside).
Add butter to the griddle. Once melted, carefully place the soaked bread in the skillet. Allow each side to brown and caramelize - about 3-5 minutes on each side.
Serve hot, adding on whatever toppings you choose! Mark and I love butter and syrup, but adding fresh fruits and other tasty toppings will take your French toast to the next level. Be creative with your toppings, or try out one of the combos we listed below.
French Toast Topping Inspiration: Caramelized peaches with fresh cream, Lemon curd and blueberries, Raspberry sauce with orange zest. Enjoy!
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