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How to Make Perfect French Toast

January 7, 2021 · Speshyl · 5 Comments

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French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.
French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

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This French Toast is cooked low & slow in clarified butter, which makes for a crispy exterior and custardy interior. The most perfect addition to Breakfast or Brunch.

Growing up, I was never a big french toast fan. It always seemed to be too eggy or too dry for my liking. This all changed once I started culinary school and we got to the breakfast module. My culinary instructor showed us the best way to make french toast, and I am sharing that method with you today.

French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

French Toast Ingredients:

You’ll need a few ingredients that you probably already have in your kitchen.

  • Brioche Bread: I love using brioche because it is thick cut, and it is made up of lots of butter and eggs, so it really compliments this recipe. I like the Brioche Bread from Trader Joe’s.
  • Milk: I’m using about a cup of whole milk here.
  • Eggs: You’ll two eggs for this recipe.
  • Vanilla Extract: just a dash of some pure vanilla extract will do.
  • Spices: The spices I use in this recipe are cinnamon, nutmeg, and cloves.
  • Sugar: You’ll only need one tablespoon of sugar for the french toast custard.
  • Clarified Butter: We’re using enough clarified butter just to coat the bottom of a skillet. If you do not have clarified butter, you can also use regular butter with a little touch of olive oil, just be careful to watch for any burning.
Close up of French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

French Toast Tips & Tricks

My culinary instructor taught us a few key tips that helped me learn how to make french toast the proper way.

Tip 1: Use Clarified Butter

Clarified butter has a higher smoke point than regular butter since all of the milk solids are removed in the clarifying process. This means that it performs better under higher heat and will not burn as easily. Clarified butter also had a deeper butter flavor.

Tip #2: Let The Bread Soak Up The Custard

Dip the bread into the custard and let it absorb some until the bread feels spongey.

Tip #3: Cook French Toast Over Low Heat for 15 Minutes Total

The mistake that is most often made with french toast is not cooking it long enough so that the custard inside is cooked thoroughly. We’re going to be working over low heat here, so it is important to let it cook for 7 & 1/2 minutes per side.

Tip #4: DFWI!

If you don’t know, DFWI stand for “don’t F with it!”. We are often tempted to move things around or press on our french toast, but the best way to cook this is to just let it rock. Leave it alone. I promise it’ll be worth it.

French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Instructions:

Here are the steps you’ll need to make the best french toast ever:

  1. Combine eggs, milk, cinnamon, nutmeg, cloves, sugar & vanilla into a dish and mix to form a custard.
  2. Preheat a skillet with clarified butter over a low flame.
  3. Dip the brioche slices into the custard and let the bread soak some of it up until it feels spongey (about 10 seconds per side).
  4. Let excess custard drip off of the bread, and place into the preheated skillet. Cook for 7 & 1/2 minutes per side. Don’t touch it while its cooking! Just flip once after 7 & 1/2 minutes.
  5. Remove french toast from the skillet after 15 minutes and serve with your favorite toppings.
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French Toast topped with blueberries and strawberries, drizzled with syrup and dusted with powdered sugar, on a grey plate.

Perfect French Toast


★★★★★

4.3 from 3 reviews

  • Author: Speshyl Smith
  • Total Time: 20 minutes
  • Yield: 6 slices of French Toast 1x
Print Recipe
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Description

This French Toast is cooked low & slow in clarified butter, which makes for a crispy exterior and custardy interior. The most perfect addition to Breakfast or Brunch.


Ingredients

Scale
  • 1 cup whole milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • clarified butter

Instructions

  1. Combine eggs, milk, cinnamon, nutmeg, cloves, sugar & vanilla into a dish and mix to form a custard.
  2. Preheat a skillet with clarified butter over a low flame.
  3. Dip the brioche slices into the custard and let the bread soak some of it up until it feels spongey (about 10 seconds per side).
  4. Let excess custard drip off of the bread, and place into the preheated skillet. Cook for 7 & 1/2 minutes per side. Don’t touch it while its cooking! Just flip once after 7 & 1/2 minutes.
  5. Remove french toast from the skillet after 15 minutes and serve with your favorite toppings.

Notes

  • Please read full blog post for tips and tricks
  • If you do not have clarified butter, you can use regular butter with a touch of olive oil. Leave heat on a low flame to avoid burning.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast

Keywords: french toast

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Comments

  1. Aniyah says

    February 6, 2021 at 3:32 am

    I absolutely love your recipes, but this one… the eggs kind of overpowered every other ingredient. I followed all of the measurements, used 2 medium eggs instead of large but it came out tasting just like eggs.

    ★★★

    Reply
    • Speshyl says

      February 6, 2021 at 4:00 pm

      Hi, Aniyah! Thank you so much for giving my recipe a try! I’m unsure as to why it came out eggy, because I myself am definitely not a fan of eggy French Toast, which is why this recipe usually works for me. Did you beat the eggs until thoroughly combined, keep your pan on very low heat, & use clarified butter (not regular butter)? If so, maybe try using only one egg and see if that makes a difference. Again, thank you so much for giving it a try!

      Reply
  2. Samantha Wilson says

    June 10, 2021 at 7:19 am

    How many calories does 1 have ?

    Reply
  3. Brooklyn Hall says

    December 27, 2021 at 7:45 pm

    Im not much of an cook at all but I made these delicious French Toast this morning! Chefs Kiss (literally) thank you so much!!

    ★★★★★

    Reply
  4. Jen says

    May 8, 2022 at 2:50 am

    I’ve tried one other time to make French toast…I used this two weeks ago and it was the most incredible tasting French toast!!! My kids ADORED IT!! 11yrs & 16yrs old! They’re going to make it fit for Mother’s Day breakfast for me tmrw!! 🙏🙏🤞🤞

    ★★★★★

    Reply

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This cake challenged me in sooooo many ways…

The mirror glaze was easy to make, but it took a couple of pours to get it right (since it was slipping off of the cake and creating gaps). I used a @nordicwareusa half sheet tray & cooling rack lined with parchment & put the cake on a pint container so that the glaze could fall from a good height. 

I figured out that working right in front of an air conditioner directed at the cake & using a blow dryer on the cool setting helped it adhere more. Also, working with an extremely cold cake is a must. I frosted/ crumb coated these layers while they were frozen so they cold be as cold as possible.

I used white food coloring on a pastry brush to flick some “stars” onto the glaze.

I let the cake set in the fridge overnight after the glaze, and decorated it the next morning.

Now stacking the two tiers?! A HEADACHE! Because once you place it, there’s no moving it 😭 the mirror glaze was pretty sticky, so I only had one chance to place it.

I made the cake topper using a cricut machine (which always comes in clutch), and @wiltoncakes silver fondant for my babies names (Tyler & Skyler) 🩵

I’m an overanalyzer & perfectionist, so there are so many things that I notice & would do differently next time; but other than that, I think it came out beautifully!

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

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It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉.

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This weekend, my personal chef business ‘The Dai This weekend, my personal chef business ‘The Daily Speshyl LLC’ turned 1 Year old! So it had to be in God’s plan that my small black owned business would be chosen by @beyonce ‘s @beygood foundation to attend their Black Parade Route Small Business Impact Luncheon 🥹🙏🏽

I applied for this opportunity in April, by a long shot. Only 100 businesses in each of the 10 cities part of the route are chosen. This event brought the most amazing people together “To celebrate people, communities, and small businesses impacted by economic inequities”. I learned so much from the guest speakers, and was given so many tools to further grow my business.

It still feels like a dream to me, honestly. I’m so proud of what I’ve built; of the years of work I’ve put in. I’m mostly proud of taking the leap & following my dreams, even though it was scary leaving comfort & routines of working for others, to being my own boss. This is HARD. I won’t lie to you. But it is WORTH IT, for me. I won’t ever give up on this dream, and one day I’ll be cooking for Beyoncé herself 😉 (see last slide for a visual of me speaking it into existence).

Kept the party going by seeing the Queen herself on Sunday 🥳

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This weekend, I had the honor of attending @sophis This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them! 

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

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#ad I made this Creamy Smoky Chipotle Shrimp with #ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:
 
Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish
 
Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the  Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon
And it only took 3 days 🥴 But I’m so incredib And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

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