Best 9 Marthas Perfect French Toast Recipes

FRENCH TOAST WITH COGNAC AND CITRUS

Steps:

• Whisk together eggs, milk, juice, vanilla, cognac, sugar, zest, cinnamon, nutmeg, and salt in a 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 10 minutes more or until soaked through.
• Preheat oven to 200 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 maple syrup, if desired.

MARTHA'S PERFECT FRENCH TOAST

Steps:

• Whisk together eggs, milk, juice, vanilla, liquor, sugar, zest, cinnamon, nutmeg, and salt in a bowl.
• 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 (Carefully) and soak 5-10minutes more, until soaked through.
• Preheat oven to 200 deg F. Place a wire rack on a baking sheet, and set aside.
• Heat canola oil (with some butter if so wish) in a skillet over medium heat.
• Fry half the bread slices until golden brown, around 3 minutes per side.
• Transfer to wire rack; place in oven while cooking remaining bread.
• Wipe skillet and repeat with fresh oil/butter and bread.
• Keep in oven until ready to serve.
• Serve with dusted powdered sugar and maple syrup (I like fresh berries on top, too).

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.

PERFECT FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F. Whisk 4 eggs, 1 1/2 cups half-and-half or milk, 1/2 teaspoon nutmeg, 1 teaspoon vanilla extract, 1 teaspoon sugar and a pinch of salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, dip 6 thick slices white bread, challah or brioche in the egg mixture and cook in the skillet until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer to a baking sheet and bake until puffed, 8 to 10 minutes. Meanwhile, melt 4 tablespoons butter in the same skillet until browned, about 5 minutes. Drizzle the French toast with the browned butter and maple syrup.

THE BEST FRENCH TOAST

Steps:

• In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat., Dip bread in egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

BAKED FRENCH TOAST

Steps:

• Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
• Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.

BACON, EGG, AND CHEESE BAKED FRENCH TOAST

Steps:

• Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
• Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
• In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
• Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
• Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.

FRENCH TOAST I

Steps:

• Beat together egg, milk, salt, desired spices and vanilla.
• Heat a lightly oiled griddle or skillet over medium-high heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot.

MARTHA'S FRENCH TOAST WITH GRAND MARNIER

Steps:

• In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.
• In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.