Fabulous French toast from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 73) by Joanne Chang

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Notes about this recipe

  • gootenbeez on January 21, 2026

    This was delicious. Not so great as leftovers. It uses A LOT of eggs so I reused the custard for another set of 6 slices of bread the next day.

  • britt on October 29, 2024

    This is my family’s favorite French toast. Using a rustic loaf bread and finishing the toast in the oven results in the perfect texture for us. I usually use a sweet batard and add cinnamon and nutmeg, but those adjustments are just to suit my kid. Oh, and I also use vanilla extract instead of infusing sugar.

  • anya_sf on December 15, 2019

    Fantastic! I substituted sugar + 1.5 tsp vanilla for the vanilla sugar. I used a sourdough batard and got 8 slices (there was enough egg mixture for a couple more, but they didn't fit in the dish). After soaking overnight, the hard crusts were plenty soft to eat. I was able to fry all the slices at once on my electric griddle. After 10 minutes in the oven, the French toast was cooked through and puffed in the centers, but did deflate upon resting (which only affected their appearance). We enjoyed this with maple syrup.

  • Rachaelsb on December 01, 2019

    Yum. Takes care of too mushy on inside problem I always have with French Toast. I didn’t soak for overnight - just for a few minutes and was fine. Used brioche. Will definitely make again - would be easy for brunch crowd.

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