French Toast (large batch)

Tags: #breakfast #brunch #dessert #make-ahead #crowd-pleaser
Serving: 8 people (about 16 thick slices)
Total time: 45–60 minutes

Custardy, enriched-bread French toast baked gently in the oven, then finished quickly in a skillet with a crisp caramelized sugar crust so you can serve a crowd without standing at the stove all evening.

Ingredients

• 1 kg enriched bread (brioche, challah, or soft sandwich bread)
• 6 eggs
• 320 g sugar
• 300 ml whole milk
• 250 ml cream
• 5 g ground cinnamon
• 10 g vanilla extract
• 30 g butter (for greasing trays)
• 60 g butter (for finishing in the pan)
• 80 g sugar (for sprinkling and caramelizing)

Steps

1. Slice the bread into 3–4 cm thick slices.
2. Arrange the bread slices in a single layer on wire racks.
3. Let the bread slices dry at room temperature for 30 minutes.
4. Heat the oven to 170°C.
5. Grease two large baking trays with a thin layer of butter.
6. Crack the eggs into a large mixing bowl.
7. Whisk the eggs until the yolks and whites are fully combined.
8. Add the sugar to the eggs.
9. Whisk the sugar and eggs until the mixture looks pale and slightly thickened.
10. Pour the milk into the egg mixture.
11. Pour the cream into the bowl.
12. Add the ground cinnamon to the custard.
13. Add the vanilla extract to the custard.
14. Whisk the custard until smooth and evenly mixed.
15. Pour the custard into a large shallow dish.
16. Place several slices of bread into the custard.
17. Press the bread gently into the custard.
18. Flip each slice of bread in the custard.
19. Let the bread sit in the custard for 1–2 minutes.
20. Lift each slice out of the custard and let the excess drip back into the dish.
21. Arrange the soaked bread slices on the prepared baking trays in a single layer.
22. Repeat soaking and arranging with the remaining bread slices.
23. Place the trays in the preheated oven.
24. Bake the French toast for 7 minutes.
25. Remove the trays from the oven.
26. Flip each slice of French toast with a spatula.
27. Return the trays to the oven.
28. Bake the French toast for another 7–8 minutes.
29. Check that the custard is just set and the surface looks dry but pale.
30. Transfer the baked French toast slices to clean wire racks.
31. Leave the French toast on the racks for 5 minutes.
32. Reduce the oven temperature to 90°C.
33. Place the wire racks with French toast back in the oven to keep warm.
34. Set a large non-stick or cast iron skillet on the stove.
35. Turn the heat under the skillet to medium.
36. Add a small piece of butter to the skillet.
37. Let the butter melt completely.
38. Swirl the butter to coat the bottom of the skillet.
39. Take 3–4 slices of baked French toast from the oven.
40. Sprinkle the top of each slice with a thin, even layer of sugar.
41. Place the slices sugar-side down into the hot skillet.
42. Sprinkle sugar on the new top side of each slice.
43. Cook the French toast without moving it for 1–2 minutes.
44. Lift a corner of one slice to check the color of the caramel.
45. Continue cooking until the underside is deep golden and caramelized.
46. Flip each slice carefully with a spatula.
47. Cook the second side for 1–2 minutes.
48. Check that the second side is also caramelized and crisp.
49. Transfer the finished slices back to a wire rack.
50. Place the rack in the warm oven while you cook the next batch.
51. Add more butter to the skillet as needed between batches.
52. Repeat the sugar and caramelizing steps with the remaining slices.
53. Serve the French toast hot from the oven.

Notes

Use slightly stale or day-old bread for the best texture so the slices soak up the custard without becoming mushy. If your bread is very soft and fresh, extend the initial drying time or lightly toast the slices at low heat before soaking. For a dairy-free version, replace the milk and cream with a rich plant milk and use oil or dairy-free margarine instead of butter, keeping the same method.

References

Adapted from a classic stovetop French toast method to use an oven pre-bake and skillet caramelization for large-batch service.