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+ servings

French Toast

Soaked in a creamy custard sweetened with honey, this comforting and easy French toast is best served with a hefty drizzle of maple syrup.
In France, they call this pain perdu, or "forgotten bread." I suspect this dish really was invented in France because the ubiquitous baguette is composed of nearly fat-free or "lean" dough, which goes stale very quickly.
Oh, and to make extra-crunchy French toast, dredge the battered bread in crushed cornflakes or Frosted Flakes before cooking. You're welcome.
This recipe first appeared in Season 7 of Good Eats.
Photo by Lynne Calamia
French toast slices stacked high and topped with syrup, a pat of butter, strawberries and blueberries.
ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings


  • 1 cup half and half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon kosher salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
  • 4 tablespoons butter
  • Crushed Frosted Flakes, for coating, optional


  • In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside.
  • Heat oven to 375ºF. Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes. Meanwhile, line a second half sheet pan with a wire rack and set aside. If using Frosted Flakes, coat the soaked and rested bread before cooking.
  • Over medium-low heat, melt 1 tablespoon of butter in a 10-inch saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, 1 to 2 minutes per side. Remove from pan and place on a rack-lined half sheet pan in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit.