That doesn't mean it's the best for everyone or even the best in general. I love how it stays so soft and fluffy on the inside, and find it is perfect for turning into French toast sticks for dipping. That said, my personal favorite bread is a nice thick Texas toast. I did this to show you just how easy it is to make, and that you don't need fancy ingredients. For this, I used a very basic regular everyday white bread from the grocery store. The best thing about French toast recipes is that there are so many versions.

During the cooking process, you'll heat the toast throughout so every bite is rich, soft on the inside, crisp on the outside, and perfectly cooked. As long as you follow these tips, it will give you the perfect coating to create the slightly sweet and crisp outer coating. What's so special about bread, milk, eggs, and a bit of cinnamon? Well, this is the combination of flavors and textures you never knew you needed in your life.Ĭombining milk, eggs, sugar, and cinnamon gives you an almost custard-based mixture. This is the best French toast recipe you'll ever make, and truly one of the easiest you'll find! There was just something daunting about this recipe, but I soon discovered it's much easier than I realized. Growing up, my mama made French toast on occasion, but I didn't try making it myself until I was in my 30's. Just follow these basic tips above and the master recipe below and you’ll be on your way to French Toast heaven.A classic French toast recipe is a must in every home cooks repertoire. It might seem like a lot at first, but after toasting about eight slices of bread you may want to replenish.įrench toast can be a quick and easy camping breakfast. We start with 4 tablespoons of butter and warm it up until just starting to froth. The solution: more butter.īy cooking with more butter in the pan, the heat is more evenly distributed across the surface of the pan. This resulted in unevenly cooked bread, particularly if we were trying to cook two slices at once. Most camp stoves have relatively small burners and we found we were getting a hot spot right in the middle. Using a well-seasoned cast-iron or nonstick pan, you’ll want to cook your French toast over medium heat. In fact, if you sprinkle a little extra sugar on the outside of your bread after you dip it into the mixture, you can get a spectacular golden brown finish on your toast. Not only does the egg-milk-sugar mixture soak into the bread and sweeten it from within, but it produces a crispy caramelized layer on the outside. SugarĪdding vanilla extract, cinnamon, and even a little nutmeg are all good ideas for French Toast, but one critical step we had been leaving out was to add sugar to the mixture. You want it to be moist throughout, but not totally saturated.įor stale bread, soak the bread slices for up to 20-30 seconds. The Dipįor fresh bread, we found that a 10-second dip on both sides soaked up just the right amount of egg mixture. Anything more and you’re making a Croque Monsieur. Anything less and the mixture is too thin. This gave us wildly inconsistent results.īut after a few kitchen tests, we’ve concluded that 3 eggs to 1 cup of milk is the ideal ratio. It really depended on how many eggs we had on hand. Previously, we’ve played fast and loose with this ratio. Rustic French loaf, a baguette, or even a pumpernickel will all work as well (although the visual presentation will look different). It is easy to find a whole loaf at most grocery stores and it adds a distinct tangy flavor that pairs nicely with the overall sweetness of the dish. Most styles of bread will work, but we often go with sourdough. If you prefer firmer centers, then a day or two old loaves of bread will be best. If you like your French toast to have a rich, custard-like center, then use a fresh loaf of bread. You will be able to soak up more of the egg-milk mixture, giving you more time to crisp the outsides without overcooking the insides. We recommend picking up a loaf of your favorite bread and cutting it into generous 3/4″-1” thick slices. Pre-sliced sandwich bread is just too thin, cook through too quickly, and often results in rubbery French toast. The single best way to achieve exceptional French toast at a campsite (or anywhere for that matter) is to use whole loaf bread and slice it yourself.

Best bread for french toast