Traditional French Toast Recipe
Traditional French toast with hashbrowns.
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Ingredients
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French Toast Custard & Assembly
Hashbrowns
Method
French Toast Custard & Cooking
- 1
Make the custard
In a shallow wide bowl or pie dish large enough to soak bread, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream (if using), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth and slightly frothy.
- 2
Soak the bread
Heat a large skillet or griddle over medium heat. Arrange the 8 slices of bread on a plate. Working one at a time, submerge a slice in the custard for about 10–15 seconds per side (longer for denser bread — about 20–30 seconds total) until saturated but not falling apart. Let excess custard drip off and place on a wire rack or plate while you prepare the pan.
- 3
- 4
Cook the French toast
Place soaked bread slices in the hot skillet without overcrowding (cook in batches if necessary). Cook 3–4 minutes per side over medium heat, or until deep golden brown and cooked through (internal temperature of the custard should be set and the bread springy). Reduce heat slightly if the exterior browns too fast.
- 5
Keep warm
Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices. If you like, tent with foil to retain heat.
- 6
Serve
Serve French toast hot with maple syrup and a light dusting of powdered sugar if desired.
Hashbrowns
- 7
Prepare potatoes
Using a box grater or food processor, grate the peeled russet potatoes. Immediately transfer grated potato to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible (at least 1–2 full squeezes) to ensure crisp hashbrowns. Place the dried grated potato in a large bowl.
- 8
- 9
Form patties
Divide the mixture into 6–8 equal portions and shape each into a compact patty about 1/2 inch thick. Press firmly so they hold together during frying.
- 10
Heat the pan
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and let it shimmer but not smoke.
- 11
Fry the hashbrowns
Place patties in the hot oil without overcrowding. Cook 4–5 minutes per side until deep golden brown and crisp. If they brown too quickly, reduce heat to medium. During the last minute of cooking, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over patties for flavor and color.
- 12
Drain and garnish
Transfer cooked hashbrowns to a paper-towel-lined plate to drain excess oil. Sprinkle with chopped fresh parsley if using and keep warm in a low oven (200°F / 95°C) while finishing remaining batches.