Ingredients for the Best French Toast
Baguette – For the best result, use French baguette, not slices of white bread, for this recipe.
Eggs – Use good quality organic eggs.
Milk – Use milk with a higher fat content to yield a creamier batter. You can add a splash of heavy cream if you like.
Vanilla Extract – You can skip it if you don’t have one, but it will remove any unpleasant egg smell.
Sugar – You might be shocked to see the amount of sugar used in the recipe, but don’t let it deter you. The recipe uses way more milk than typical French toast recipes and ratio-wise, the sugar amount is reasonable compared to other French toast recipes. Of course, you can use less sugar, but I kept to the same original recipe from the Chef.
Butter – Since you’re going to enjoy this French toast to the fullest, use good quality butter to cook the French toast, not cooking oil spray. Butter plays a part in flavoring the French toast.
Optionally, you can add cinnamon too. The Chef’s recipe does not include it so I didn’t add it in this recipe, but I use some ground cinnamon in my French toast and it’s always delicious!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients,
THE BEST FRENCH TOAST
Prep Time15 minsCook Time20 minsTotal Time35 mins
Fluffy and tender on the inside, and golden crisp on the outside, this is the best French Toast we've tasted during our trip to Japan last summer. I've re-created this amazing French toast by following the chef's recipe! Make it this weekend for breakfast or brunch!
Course: Breakfast
Cuisine: Japanese
Keyword: French Toast
Servings: 4
Author: Nami
INGREDIENTS
3 large eggs
¼ cup sugar (60 g)
½ tsp vanilla extract
2 ½ cup whole milk (600 ml)
1 French baguette
2 Tbsp unsalted butter
To Serve
confectioners’ sugar/powder sugar (if desired)
maple syrup (if desired)
INSTRUCTIONS
03.Add ¼ cup sugar and ½ tsp vanilla. Whisk well to combine.
06.Soak both sides of the bread in the mixture and place them in a deep baking dish, with the soft white side facing up.
08.Let it soak for 5 minutes, and flip to soak the other side for 5 minutes. The side facing up now is the “dry” side. You can prepare fruits, powder sugar, and maple syrup during this time.
09.Preheat the oven to 350 ºF (180 ºC). Grease the rimmed baking sheet with butter. Heat 1-2 Tbsp butter in the frying pan or griddle.
10.When the butter is melted and pan is hot, place the bread, facing the “dry” side DOWN. *The “dry” side is the side facing up in the image on the right.
11.Cook until the bottom is golden brown. Then turn over to cook the other side until golden.
12.When both sides are nicely brown, transfer to the baking sheet.
RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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