This recipe for French Toast is a "one fits all" for the amazing breads from Homeboy Bakery breads that I did with The Little Market. The only difference in the toasts themselves would be that you want to do a lighter dipping of the cinnamon bread as it isn't as thick and soaks up the custard faster. A note for French Toast is that using bread that is a couple of days old usually holds up best, not quite fully stale, but definitely not it's best when fresh. As for the toppings, I did switch them up on each to be specific to that bread.
If you are a brunch person, you should also check out my Spring Brunch Recipes.
Table of Contents
Tips on Ingredients
Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And the others that I think don't need to be the highest quality. But again, if you don't have access to high quality, it will still be delicious! I also let you know if a certain type or style is best.
These are the items that I have notes for. Whether it's to buy the best quality or if there are specific notes about that ingredient.
- Butter: I always suggest using a good quality when it comes to your dairy. This always helps the texture and flavor profile. I personally am a big fan of butter like Kerrygold or Tillamook butter. Unsalted always! And yes, I do recommend butter for French toast always.
- Bread: Well, this is slightly biased, but I loved using the Homeboy Bakery breads for this. I do think you could use other challahs or breads, but if they are a couple days old/stale the better they will hold up for French toast! I will say I personally love a challah French toast or a brioche French toast. Soft bread for French toast is my favorite. But this cinnamon loaf was soft and beautiful too. I definitely think a softer bread or even croissant French toast is better.
- Toppings: 100% you can switch up the toppings across any of the combinations. Have fun!
Best Tips and Knowledge
These tips are helpful for when you are making the recipe. Outside of the tips for ingredients above, these are tips on how to do something or why what I've listed in the recipe is necessary.
- Soaking your bread: Don't over soak your bread. Now, you do want your French toast to be eggy, that's what makes it French toast and that's why we call for 4 large eggs. However, if you leave it in the mixture too long the inside will get soaked and unable to cook out. Be mindful of the timing.
- Cook Time: I give instructions for timing below on the cook time, but I also have instructions for keeping your French toast warm in the oven. If you are going to eat them right away and don't wish to keep them warm, no worries! No need to stick them in the oven to keep warm. Not a necessary part of cooking them.
- Storing: If you over made yours or you wish to over make them, let the French toast cool thoroughly for about 15-20 minutes. Place them in an airtight container and place in the fridge or freezer. I suggest reheating in the oven or on the stove top for the crispiest outside. However, you can reheat in the microwave or a toaster oven.
You can definitely use thinner slices. However, this will will require more pieces of bread. Instead of maybe 6 pieces of french toast you will probably get about 12-15 pieces. The thicker pieces of bread, like the challah, will soak up more of the egg mixture. You could also just take the egg mixture ingredients in half for closer to 6 pieces.
Yes, you can store the leftover french toast in the refrigerator in an airtight container for a few days. I would recommend storing the compote or toppings separately to keep the bread as fluffy as possible. If you add in the compote, the bread will soak the juices up and will start to fall apart and make for some not so great leftovers.
The best way to reheat it would be in a pan on low heat or in the oven on a low heat until warm. This will still leave you with a more crispy outside. You can reheat in the microwave, but I find it leaves the French toast a big more soggy.
Other Breakfast Recipes to Try
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- 6 pieces bread 1-1.5" thick*
- 4 eggs large
- 1 cup milk or milk alternative
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoon butter or neutral oil
- 1 1 teaspoon cinnamon Optional
Berry Compote (Option 1: on regular challah)
- 2 cups mixed berries sliced
- 1 tablespoon brown sugar
- 1 tablespoon butter
Vanilla Icing (Option 2: on cinnamon pan bread)
- 1 cup powdered sugar
- 2-3 tablespoon milk or milk alternative
- 1 teaspoon vanilla extract
Chocolate Toppings (Option 3: on chocolate challah)
- 1 piece chocolate bar shaved
- powdered sugar
- Preheat the oven to 250° F and place a cookie sheet with a cooling rack on top of it into the oven (make sure both are oven safe).
- Heat the butter or oil in a flat-bottomed pan over a medium heat.
- Whisk the eggs, milk, vanilla, salt, and optional cinnamon until thoroughly mixed.
- Dip pieces of bread in the egg custard mixture. For challah breads let the bread sit in the mixture for 30-60 seconds on each side, for the cinnamon pan bread dip in for about 10-15 seconds on each side.
- Place the bread 1 or 2 at a time into your hot pan. Let it cook on each side for about 3-4 minutes or until browned, flip and cook on the other side. Remove and place on the cooling rack in the oven until ready to serve. Repeat with remaining bread.
- In a small saucepan heat butter and sugar together on a medium-low heat until sugar has dissolved. Add berries to the butter mixture and stir, let cook on the stove top for about 3 minutes, then lower to a simmer, cover, and let cook down for another 5 minutes.
- Remove from the stove and serve atop French Toast.
- Sift the powdered sugar into a bowl. Whisk in vanilla and milk and stir until all combined.
- Drizzle over French Toast.
- Shave chocolate using a cheese grater.
- Sprinkle chocolate and powdered sugar over French Toast.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.