Best 5 Custardy French Toast Recipes

FRENCH TOAST CUSTARD

Steps:

• Brush both sides of bread with butter; place in a greased 13x9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. , Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired.

CUSTARDY FRENCH TOAST

Steps:

• Directions for immediate French Toast: Yield 8 slices.
• Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
• Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
• Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
• Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
• Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
• Directions for Over-Night French Toast:.
• Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
• Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
• Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

CLASSIC FRENCH TOAST

Steps:

• Whisk together eggs, cream, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
• Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until soaked through, about 10 minutes more.
• Preheat oven to 250 degrees. Place a wire rack on a baking sheet, and set aside. Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread. Keep in oven until ready to serve. Serve warm with pure maple syrup, if desired.

CARAMELIZED SHEET-PAN FRENCH TOAST

Steps:

• The day before serving, in a medium bowl, combine eggs, egg yolk, milk, cream, salt, vanilla, nutmeg, cardamom, 2 tablespoons/25 grams sugar and the liqueur, if using. Whisk well until thoroughly combined.
• Place the bread in a gallon-size resealable plastic bag or shallow dish that will fit the slices snugly. Pour the egg mixture into the bag or dish to soak in the refrigerator for at least 8 hours. If in a bag, lay on a plate and turn the bag over from time to time. If in a dish, cover and flip the slices carefully now and then to ensure even soaking.
• When ready to cook, heat oven to 425 degrees. Remove the slices from the bag or dish, letting any excess drip off, and place on a plate. Coat the bread evenly with the remaining 1/2 cup/100 grams sugar.
• Heat a sheet pan or large cast-iron skillet in the oven for 5 minutes. Add 1 tablespoon butter to the pan. Spread it around and add the sugar-coated bread, spacing evenly. Reduce heat to 400 degrees. Cook until the bottoms are evenly burnished and golden brown, 14 to 18 minutes.
• Flip the bread and add the remaining tablespoon butter in slivers around the slices. Cook until the bottoms are nicely browned, 7 to 8 minutes. Turn the slices on the cut ends to caramelize, 4 to 5 minutes. Serve immediately with the syrup and berries.

CRèME BRûLéE FRENCH TOAST

Steps:

• In a bowl, whisk together eggs, milk, cream, rum, vanilla, nutmeg and salt. Spread bread out in 1 layer on a large rimmed baking sheet (about 11 by 17 inches). Pour custard over bread, cover with plastic wrap, and let soak in the refrigerator for at least 4 hours or preferably overnight. Flip bread slices over once while they soak. This can be halfway through the soaking, or about an hour before baking, whichever is more convenient.
• Heat oven to 375 degrees. In a medium bowl, whisk together brown sugar and butter. Pour mixture onto another large rimmed baking sheet, using a spatula if necessary to spread into an even layer.
• Transfer soaked bread to sugared baking sheet, placing slices on top of the brown sugar mixture. Bake for about 25 minutes, or until tops are golden brown and sugar is bubbling.
• Serve immediately while still hot, with the crunchy brown sugar side up, spooning more of pan syrup over the top.