French Toast

Soft, thick-sliced bread is the best bread for French toast. It’s a plus if the bread is slightly stale, as it really soaks up the batter, but in a pinch, fresh bread works too.

Work in batches if necessary. To keep early batches warm while you cook the rest, place them on a baking sheet and tent them with foil. Hold in a 200°F oven until you’re ready to serve.

Adjust the heat as needed. When I make this recipe, I start with my pan over medium heat. But after a batch or two, I typically reduce the heat to medium-low. At that point, the pan has started to hold some residual heat, and the slices begin to brown more quickly. I reduce the heat to prevent them from browning too much on the outside before they cook through in the middle. Don’t hesitate to turn down the heat if your slices are over-browning!

Don't skip the toppings. Maple syrup is a must, but no need to stop there! Top slices with fresh fruit like strawberries or raspberries or even homemade blueberry compote. They would also be wonderful with peanut butter, honey butter, or a dusting of powdered sugar.

Allow leftover French toast to cool to room temperature. Then, seal it in an airtight container or bag.

Store it in the refrigerator for up to 3 days. Reheat in the toaster or microwave.

Or stash it in the freezer for up to 3 months. To thaw, pop it in the microwave for about 30 seconds!