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Custardy French Toast

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“This is the only way that my family has been making, and eating, French Toast since I was a wee girl. The slices turn out wonderfully "eggy" tasting; just like the best of bread pudding. We would make it one of two ways: either dip and fry or overnight and bake. Each way has it's own merits, so I continue to make them with both versions, depending upon the time I have each weekend. Although we used only cinnamon-raisin bread as a child, I've used wheat, white, artisan and sourdough breads as an adult...but I always return to the original cinnamon-raisin bread as my hands down favourite.”

Ingredients Nutrition

  • 4 slices cinnamon raisin bread (or which ever type you'd enjoy. I use Sunmaid Cinnamon Swirl Raisin Bread)
  • 3 eggs
  • 34 cup milk
  • 1 tablespoon sugar
  • 14 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 teaspoon almond extract
  • 12 teaspoon ground cinnamon
  • 2 tablespoons butter (for fry pan or grill)


  1. Directions for immediate French Toast: Yield 8 slices.
  2. Beat eggs, milk, sugar, salt, extracts and cinnamon in a large bowl with a spout. Beat only until well-combined but not excessively frothy.
  3. Strain the egg mixture into an 8" x 8" pan to dip the bread into. Straining the mixture removes any egg whites not incorporated into the custard.
  4. Heat butter in a skillet large enough to handle four slices of bread. When butter begins to sizzle, lay all four slices of bread in the pan. Allow to soak for 10 seconds, flip over the slices, and continue to turn the slices onto each side until you can feel the weight increase but the bread still holds it's shape.
  5. Lay each slice into the hot pan and cook on each side at least 4 minutes before turning, so the egg custard sets up in the bread and doesn't tear when turned.
  6. Flip over to the other side when first side is golden brown. Serve immediately with maple syrup, honey, powdered sugar or preserves. Repeat with additional four slices.
  7. Directions for Over-Night French Toast:.
  8. Arrange the 6-8 bread slices in a 9" x 13" pan, or use 4 slices in an 8" x 8" pan, using 1/2 of the custard for the next day. Beat eggs, milk, sugar, salt, extract and cinnamon in a bowl with a spout. Beat only until combined, not until it's frothy.
  9. Using a strainer, strain the custard mixture over the sliced bread; turn once, to make sure that the bread is well coated. Cover, refrigerate overnight.
  10. Preheat the oven to 350 degrees. Uncover the pan and bake for 30-40 minutes, until the bread is puffed up and slightly golden brown. Cut into slices and serve with topping of your choice.

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