{"id":"a6be476c-d63e-41bf-9816-2495c9d32075","url":"https://recipestripper.com/recipes/a6be476c-d63e-41bf-9816-2495c9d32075","source_url":"https://www.bonappetit.com/recipe/classic-french-toast?srsltid=AU7gw4Vwicwf3AZPhkywxphH3006MQ2AP2OGOJ2roTwxlpUEnXLi9kfe","title":"BA's Best French Toast","description":"This classic French toast recipe has a streamlined custard and a longer-than-normal soak for superior texture. Learn how to make French toast here.","servings":4,"servings_text":"4  Servings","cook_time":"10 minutes","total_time":"30 minutes","image_url":"https://assets.bonappetit.com/photos/652837c7bc8a6b0b59eceac0/16:9/w_6720,h_3780,c_limit/20231011%20BAWEB%20BFURLONG3741.jpg","ingredients":[{"text":"6 large eggs","item":"large eggs","quantity":6},{"text":"¾ cup heavy cream","item":"heavy cream","quantity":0.75,"unit":"cup"},{"text":"¾ cup whole milk","item":"whole milk","quantity":0.75,"unit":"cup"},{"text":"¼ cup granulated sugar or light brown sugar","item":"granulated sugar or light brown sugar","quantity":0.25,"unit":"cup"},{"text":"Pinch of kosher salt","item":"kosher salt","unit":"pinch"},{"text":"Six ¾\"-thick slices challah, brioche, or Pullman loaf","item":"3/4\"-thick slices challah, brioche, or Pullman loaf","quantity":6},{"text":"2 Tbsp. unsalted butter, divided, plus more for serving","item":"unsalted butter, divided","quantity":2,"unit":"tbsp","preparation":"plus more for serving"},{"text":"2 Tbsp. vegetable oil, divided","item":"vegetable oil","quantity":2,"unit":"tbsp","preparation":"divided"},{"text":"Pure maple syrup, jam, whipped cream, or powdered sugar (for serving)","item":"Pure maple syrup, jam, whipped cream, or powdered sugar","preparation":"for serving"}],"instructions":[{"number":1,"text":"Preheat oven to 250°. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect). Add six ¾\"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes."},{"number":2,"text":"Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so."},{"number":3,"text":"Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil."},{"number":4,"text":"Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.\n\n\nEditor’s note: This French toast recipe was first printed in December 2014 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our favorite weekend breakfast recipes →"}],"date_published":"2026-10-29T23:49:12.641973+00:00","date_modified":"2026-10-29T23:49:12.641973+00:00"}