French Toast Recipe
No weekend breakfast or brunch is complete without a stack of thick, soft, and fluffy French Toast slices on the table. With its sweet honey ricotta topping, this French toast recipe is special enough for a Mother’s Day brunch or Christmas morning breakfast but simple enough to make any weekend feel a little more indulgent. Our special technique of gently browning each extra thick slice before baking them all in the oven creates a custard-like... Read More The post French Toast Recipe appeared first on Spoon Fork Bacon.
No weekend breakfast or brunch is complete without a stack of thick, soft, and fluffy French Toast slices on the table. With its sweet honey ricotta topping, this French toast recipe is special enough for a Mother’s Day brunch or Christmas morning breakfast but simple enough to make any weekend feel a little more indulgent.
Our special technique of gently browning each extra thick slice before baking them all in the oven creates a custard-like inside without over-browning the outside. Plus, with each slice finishing at the same time, this recipe is perfect for feeding a crowd!
While you could top the toasted slices with butter and drizzle with syrup, we love making them extra special with a dollop of our whipped sweet ricotta and a generous sprinkle of crushed pistachios. Trust us, the toppings take this French toast recipe from a great breakfast to one that has people talking (and requesting again and again)!
How to Make the BEST French Toast
Ingredients
Process
- Place ricotta and honey in a large bowl and whisk together until fully incorporated and ricotta has smoothed out a bit (ricotta does not need to be super smooth).
- Preheat oven to 375˚F. Place eggs, milk, sugar, vanilla, cinnamon, and salt into a shallow baking dish and thoroughly whisk together.
- Place a large skillet over medium heat and melt 3 tablespoons butter. While butter melts, add two slices of bread into the egg mixture and allow bread to sit for 30 seconds. Flip and allow other side of bread to sit for 15 seconds.
- Shake off any excess and transfer bread slices to skillet with melted butter. Cook each slice until browned, 2 to 3 minutes on each side.
- Transfer french toast onto a plate. Repeat steps 3 thru 6 with remaining butter, egg mixture, and bread.
- Move French toast pieces in pan over to make space for previously cooked pieces.
- Transfer pan to oven and bake for about 14 to 15 minutes, or until egg mixture has cooked through in the center and the outside has browned and crisped. Remove from oven.
- Transfer onto a platter or individual plates. Top each French toast with a large dollop of sweet ricotta.
- Drizzle with honey. Finish each slice with some crushed pistachios and serve.
Best Type of Bread for French Toast
The type of bread you use for French toast can totally change the overall texture and make or break this breakfast, depending on your personal preferences.
A thick-cut slice is ideal regardless of the type of bread you choose. Here are some of the best choices for French toast and what we recommend:
- Soft bread: Brioche, milk bread, and challah are our favorite types of bread to use for French toast since they’re naturally soft and easily soak up the egg mixture, creating a fluffy, flavorful bite.
- Sourdough: While a little chewier than brioche or milk bread, sourdough is also a good option, giving the French toast a bit more structure and a crunchier crust if you like a heartier bread.
- Multigrain or white sandwich bread: As long as the slices are thick-cut, sandwich bread will work for French toast but won’t have as fluffy a texture as brioche, milk bread, or challah will.
Tips and Tricks for French Toast Success
- Use thick-cut bread and finish it in the oven for a golden, crispy outside and a fully-set, custard-like inside.
- Let the bread soak in the egg mixture, but don’t let it get oversaturated. About 30 seconds on one side and 15 seconds on the other allows it to soak up the egg mixture without falling apart.
- Don’t let the pan get too hot. You may have to adjust the temperature of the stove periodically so the outsides don’t get too brown. You want them to be just golden brown from the skillet as they’ll cook a bit longer in the oven.
Variations for Our French Toast Recipe
- Change the toppings: Swap maple syrup or agave for the honey and replace the pistachios with pecans, walnuts, or chopped hazelnuts.
- Swap the spices: Instead of ground cinnamon, use any combination of cardamom, nutmeg, allspice, or cloves for a warming flavor.
- Use a different fruit: This recipe uses orange zest and is topped with strawberries, but you can swap these for lemon zest and blueberries for a different flavor option.
- Make the topping tangy: Swap the ricotta and honey for goat cheese and honey to add a tangy flavor that goes well with the sweetness of the French toast.
Storing and Reheating Leftovers
This French toast is best eaten fresh, but leftovers can be saved and warmed up for an easy weekday morning breakfast.
Storing (Fridge and Freezer)
After the French toast has completely cooled, you can store it in the refrigerator to eat within a few days or in the freezer for longer-term storage.
Store in the refrigerator in an airtight container for up to 3 days.
If freezing, place the slices of French toast on a parchment paper lined sheet pan and freeze for at least an hour, just so the outside of the slices are frozen and firm. Then, transfer the slices to a freezer-safe container or freezer bag and freeze for up to 2 months.
Reheating (Fridge and Freezer)
There are several ways to reheat French toast, although not all methods will give you the same crispy outside and fluffy inside. Here are some of our favorite methods:
In the oven: Preheat the oven to 375˚F and place the French toast slices on an oiled pan (or one lined with parchment paper). Bake for 8-10 minutes or until warmed through. If baking from frozen, they may need up to 15 minutes or a little longer.
In the toaster or toaster oven: This quick reheating method gives French toast a much better texture than microwaving. Toast slices on a medium or medium-low setting until warmed through. You can toast from frozen; just watch closely to make sure the outside does not get too browned before the inside thaws. If you’re toaster or toaster oven has a freezer setting, use this so the outsides don’t toast too quickly.
What to Serve with Our French Toast Recipe
For a complete breakfast spread, serve our French toast recipe with:
- Oven Bacon
- Baked Eggs
- Blood Orange and Beet Salad over Honeyed Yogurt
- Crispy and Cheesy Hash Browns
- Scrambled Eggs
- Breakfast Scramble Stuffed Avocado
- Green Shakshuka
More Delicious Breakfast Recipes You Will Love!
French Toast Recipe (with Ricotta + Honey)
Ingredients
sweet ricotta
- 2 cups whole milk ricotta
- 3 tablespoons honey
- 1/2 orange zest
French toast
- 4 tablespoons salted butter divided
- 4 large eggs
- 1 cup whole milk
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract or paste
- 1 teaspoon ground cinnamon
- pinch salt
- 4 slices thick-cut Brioche bread (1 1/2" thick)
- 1/2 orange zest
garnishes
- 1/2 cup honey divided
- 1 1/3 cups toasted and crushed pistachios
Instructions
- Place ricotta and honey in a large bowl and whisk together until fully incorporated and ricotta has smoothed out a bit (ricotta does not need to be super smooth).
- Preheat oven to 375˚F. Place eggs, milk, sugar, vanilla, cinnamon, and salt into a shallow baking dish and thoroughly whisk together.
- Place a large pan or skillet over medium heat and melt 3 tablespoons butter.
- While butter melts, add two slices of bread into the egg mixture and allow bread to sit for 30 seconds. Flip and allow other side of bread to sit for 15 seconds.
- Shake off any excess and transfer bread slices to skillet with melted butter. Cook each slice until browned, 2 to 3 minutes on each side.
- Transfer bread onto a clean plate. Repeat steps 3 thru 6 with remaining butter, egg mixture, and bread.
- Move other pieces of French toasts back into pan and transfer pan to oven and bake for about 14 to 15 minutes, or until egg mixture has cooked through in the center and the outside has browned and crisped.
- Remove from oven. Transfer onto a platter or individual plates.
- Top each French toast with a large dollop of sweet ricotta and drizzle with honey.
- Finish each slice with some crushed pistachios and serve.
Notes
- Use thick-cut bread and finish it in the oven for a golden, crispy outside and a fully-set, custard-like inside.
- Let the bread soak in the egg mixture, but don’t let it get oversaturated. About 30 seconds on one side and 15 seconds on the other allows it to soak up the egg mixture without falling apart.
- Don’t let the pan get too hot. You may have to adjust the temperature of the stove periodically so the outsides don’t get too brown. You want them to be just golden brown from the skillet as they’ll cook a bit longer in the oven.
Nutrition
The post French Toast Recipe appeared first on Spoon Fork Bacon.
