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JW's Classic French Toast

This is a rich, flavorful French toast recipe using a large batch of custard made with pasture-raised eggs, whole milk, warmed honey for sweetness, and warm spices. Straining the eggs removes any stringy bits and adds aeration for a lighter texture. The bread soaks up the batter deeply for a custardy interior and crisp exterior. Use day-old thick-sliced Italian bread (Mancini’s works great) and cook in a generous layer of fat on a cast-iron or flat-top griddle. Finish with real 100% pure maple syrup—never the fake stuff. A light dusting of powdered sugar is optional.

Yield: About 12 thick slices
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: ~30 minutes

Ingredients

  • 7–8 pasture-raised eggs (use 8 if eggs are on the smaller side)
  • 1½ cups whole milk
  • 3–4 heaping tablespoons honey (warmed in hot water until pourable)
  • 1 tablespoon pure vanilla extract
  • Heaping ½ teaspoon ground cinnamon
  • Heaping ½ teaspoon ground nutmeg
  • 1 loaf day-old thick-sliced Italian bread (Mancini’s or similar; enough for ~12 slices, ~¾–1 inch thick)
  • Beef tallow, butter, or bacon grease (enough to create a ~½ cm / ~3/16 inch layer in the pan)
  • 100% pure maple syrup (for serving; Crown Maple, Coombs Family Farms Organic, or similar)
  • Optional: powdered sugar for dusting

Equipment

  • Stand mixer with whisk attachment
  • Fine-mesh strainer
  • Large mixing bowl
  • Pie pan or shallow dish for dipping
  • Large cast-iron skillet or flat-top griddle
  • Spatula or tongs
  • Large serving plate or platter
  • Aluminum foil (optional, to line counter under cooking area)

Instructions

  1. Prepare the eggs. Crack 7–8 eggs into the stand mixer bowl. Whisk on medium speed (around setting 4) until smooth and uniform.
  2. Strain the eggs. Pour the beaten eggs through a fine-mesh strainer into a clean bowl. Use a spatula to help push the mixture through. This removes any cartilage/stringy chalazae and aerates the eggs. Discard whatever remains in the strainer.
  3. Combine the batter. Return the strained eggs to the mixer bowl. Add the 1½ cups whole milk, 1 tablespoon vanilla extract, heaping ½ teaspoon cinnamon, heaping ½ teaspoon nutmeg, and pinch of salt. Whisk on medium (setting 4) until well combined.
  4. Add the sweetener. Turn the mixer off. Pour in 3–4 heaping tablespoons of the warmed honey (warm it first in hot water so it flows easily). Turn the mixer back on (setting 4, or up to 6 if needed) and whisk until the batter is fully incorporated and slightly frothy, about 1 minute.
  5. Transfer to dipping dish. Turn the mixer off. Pour the batter into a pie pan or shallow dish.
  6. Heat the cooking surface. Place your cast-iron skillet or flat-top over medium heat, slightly above medium (hot enough to crisp the bread without burning the eggs). Add enough fat (beef tallow, butter, or baking grease) to create a thin layer about ½ cm / 3/16 inch deep—more than just a coating, almost shallow-frying.
  7. Soak the bread. Working one or two slices at a time, dip each piece of bread into the batter. Soak 20 seconds per side, pressing gently so it absorbs well but doesn’t fall apart. Let excess batter drip off.
  8. Cook the French toast. Place soaked slices in the hot pan. Sear 1–1½ minutes per side until golden brown. Flip once (or more if needed to prevent sticking). Adjust heat as needed: hot enough for browning but not so high that the egg burns. Cook in batches, adding more fat between batches if the pan dries out.
  9. Serve. Transfer cooked slices to a large serving plate. Stack them up as you go. Serve hot with a generous drizzle of 100% pure maple syrup. Dust lightly with powdered sugar if desired (optional—I’ve only done it once).

Notes

  • The batter makes enough for about 12 thick slices.
  • Day-old bread holds up best and soaks without disintegrating.
  • Keep the heat just above medium to get a nice sear without scorching the custard.