French Toast

French Toast: Turning Stale Bread Into Culinary Magic

Is your stale bread a breakfast superstar in disguise?

We’ve all been there—that lonely loaf of bread sitting on the counter, a little too firm for sandwiches but too good to toss. Here’s the delicious truth: bread that is past its prime is begging to become French toast.

French toast isn’t just a brunch favorite—it’s a centuries-old culinary hack that turns yesterday’s bread into today’s golden, custardy masterpiece.

And spoiler alert: it’s not really French.

A Bite of History With Every Slice

French toast dates back to ancient Rome, where clever cooks soaked bread in milk and eggs before frying it up.

Spain’s version of French toast is called torrijas, and Hong Kong serves up their version with peanut butter-stuffed between two slices of bread then deep fried.

The French call their version “pain perdu”, meaning “lost bread,” because it rescues day-old bread slices from the trash heap.

Somewhere along the way, the Americans and English started calling this scrumptious dish “French toast”.

This easy and elegant dish is truly a global sensation. But no matter where you are, the magic remains the same—simple ingredients, minimal effort, and maximum flavor.

Why You Should Be Making French Toast—Like, Now

French toast is effortlessly simple to make at home—just whisk, dip, and sizzle your way to a delicious, restaurant-worthy breakfast in minutes. And, it’s the ultimate kitchen confidence booster. With just a few pantry staples—eggs, milk, and bread—you can create something that feels decadent without draining your wallet or your time.

Hosting guests? Impress them with a DIY French toast bar—think fresh fruit, syrups, whipped cream, nuts, and a sprinkle of powdered sugar. Want a cozy solo breakfast? Top it with a little butter and warm maple syrup, and you’ve got pure comfort on a plate.

Plus, it’s a fantastic way to reduce food waste. That loaf you thought was destined for the compost? It’s actually the secret to the best French toast texture—slightly dry bread soaks up the custard like a champ.

Top Tips to Master French Toast Like a Pro

If you’ve ever ended up with soggy slices or scrambled eggs on bread (we’ve all been there), these tips will change your French toast game:

1. Choose the Right Bread: Thick-cut challah, brioche, or French bread is your best friend. Day-old bread holds up better than fresh. If you’re bread isn’t inching it’s way to being stale fast enough, help it along by drying it a 300˚F oven for 10 minutes, then proceed with the recipe.
2. Perfect the Custard: It’s all about balance. Use roughly 1 egg for every 4 slices of bread, plus milk or cream, a pinch of salt, and a splash of vanilla for flavor magic.
3. Low and Slow Wins: Cook your French toast in a skillet over medium-low heat. This gives you that golden exterior without burning before the inside cooks through.
4. Butter + Oil Combo: Fry (term used loosely here) your French bread in a combo of butter and oil. Butter brings flavor, but a little neutral oil (think avocado oil here) keeps it from burning—best of both worlds!

At the end of the day, French toast is proof that a little creativity in the kitchen can turn the simplest ingredients into something spectacular. So grab your whisk, raid your fridge, and get sizzling—you’ve got breakfast to make.

Do you ever wonder how healthy maple syrup is? Learn about it here.

French Toast

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Make French toast that is magic on a plate with this foolproof recipe.

• Author: Chef Sandra Lewis
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 8 slices of challah bread, 3/4″-1″ thick
• 2 eggs, whisked
• 1/2 cup + 2 tablespoon heavy cream
• 1 teaspoon granulated white sugar
• 2 teaspoons vanilla extract
• butter
• avocado oil
• Your favorite French toast toppings: maple syrup, whipped cream, powdered sugar, fresh fruit

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Instructions

1. Whisk together the eggs, cream, sugar, and vanilla. Pour the custard mixture into a shallow dish.
2. Dip each slice of challah bread into the mixture, allowing it to soak up the custard but without turning to mush (this is why dried bread works best!)
3. Heat enough butter over a medium-low in skillet to lightly coat the bottom of the skillet. Add a splash (or spritz) of avocado oil to keep the butter from burning.
4. Add the soaked bread slices to the skillet. Cook for 2-3 minutes per side until golden brown. Flip and repeat on the other side.
5. Serve with your favorite toppings.

Notes

• If you’re making a large batch, keep your French toast warm in a 300˚F
• Any type of bread can be used with French toast, brioche, French bread, etc.
• If the bread is not stale, dry it in a 300˚F oven for 10 minutes.
• Add cinnamon if desired.

Nutrition

• Serving Size: 2 pieces of toast