Alton Brown French Toast

This Alton Brown French toast recipe is absolute perfection! Who better to get the best recipes from than the famous food scientist himself?

Whether you serve it for breakfast, brunch, or even dinner, French toast, especially this version, will never disappoint.

It has a thin, crispy crust on the outside and is insanely creamy inside.

Unlike other recipes, this one has a secret ingredient in the custard that makes the toast even more special.

Ready to give breakfast an upgrade? Alton Brown French toast is calling your name.

Alton Brown French Toast 

Alton Brown is famous for his unique approach to cooking.

His brilliant ways of educating people about the science behind cooking have earned him much respect and recognition in the culinary world.

So when he teaches you how to make French toast, you should listen!

This article has all his tips and more to ensure your French toast turns out perfect every time.

How Do You Make Alton Brown French Toast?

The process for making Alton Brown French toast differs slightly depending on whether you’re using fresh or stale bread. 

Follow these steps, but skip step 2 if you’re using stale bread: 

1. Cut the bread. Slice your bread into 1/2 to 1-inch-thick slices.

2. Harden fresh bread. Set the oven to 300 degrees Fahrenheit. Pop fresh bread slices in the oven for 8 minutes. Then, flip them and bake for another 8 minutes. 

3. Prepare. Preheat the oven to 375 degrees Fahrenheit. Then, prepare a cooling rack by placing it over a sheet pan.

4. Make the custard. Microwave the honey for 15 seconds. Then, mix it with the eggs, half-and-half, and salt. Use a whisk for best results. 

5. Soak the bread. Soad the bread in the custard mixture. Soak each piece for 10 seconds per side. Then, transfer them to the cooling rack to rest. 

6. Cook. Melt butter in a large pan over low heat. Let it warm to 350 degrees. Then, pan-fry the bread two pieces at a time. 

They’ll need 2 to 3 minutes on each side. 

Finally, place the fried bread in a baking dish. Bake on the middle oven rack for 5 minutes. 

7. Serve. Serve with your favorite toppings, and enjoy! 

The Best Bread for French Toast 

The best bread is one with a dense crumb that can hold its shape after soaking in custard. 

Soft bread varieties aren’t sturdy enough and will fall apart after soaking them.

My top choices are: 

• Brioche
• Challah
• Pullman loaf
• Baguette
• Sourdough
• French bread

If you’ve tried others that worked great for you, let me know!

Additionally, stale bread is ideal because the drier it is, the better it absorbs the custard without disintegrating.

But don’t feel like you’ll need to wait another day before you can make French toast.

Simply pop fresh bread in the oven for 8 minutes per side at 300 degrees Fahrenheit. They’ll be firm and sturdy after that. 

Why Is My French Toast Soggy? 

Good French toast should be crisp on the outside and soft and creamy on the inside. Follow these tips to avoid soggy French toast:

• Don’t be afraid to soak the slices. Ten seconds per side seems like a long time for soaking the bread, but don’t worry. It can handle it. If you don’t soak it long enough, it won’t absorb the custard and will be soggy. 

• Stick to the bread recommendations above. Brioche, challah, Pullman Loaf, baguette, sourdough, and French bread. They’re tried and tested to hold their shape even after soaking them in liquid.

Tips for the Best French Toast 

Here are a few final tips for the best French toast:

• Keep the bread between 1/2- and 1-inch thick. Alton Brown recommends 1/2-inch slices. Personally, I prefer to make 1-inch-thick cuts.

• Use room-temperature ingredients. Bring the eggs and half-and-half to room temperature. This will make it easier for the bread to absorb the custard.

• Forgot to take them out? No problem. Just submerge them in hot water for about 5 minutes, and they’ll warm right up.

• Strain the custard before you soak. It’s not required, but it will get rid of those stubborn lumps of egg whites that are impossible to incorporate. 

• Preheat before you fry. If the pan isn’t hot enough, the toast will form a scrambled egg-like bottom (called a foot). You should also preheat the butter.

• Make it ahead-of-time. Prep the custard the night before and chill it in the fridge. Place the fresh bread slices in the oven overnight – no heat needed. Ovens give off residual heat even when they’re not turned on. Then, just soak the bread and bake the following day.

• Make the flavor richer. Use heavy cream instead of half-and-half.

• Add toppings. Don’t forget to add toppings! That’s the best part! Whipped cream and maple syrup, chocolate chips, chocolate syrup, nuts, and more. Go as mild or wild as you want.

More French Toast Recipes You’ll Love

Baileys French Toast
Paula Deen French Toast
Cracker Barrel French Toast
Brioche French Toast