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French Toast, Perfected
This recipe delivers thick slabs of French toast that are crispy outside, yet rich and custardy at the center, but without any sogginess. For plush, tender French toast, challah is best; for a heartier texture, opt for a batard-shaped Italian bread with a sturdy, rustic crumb (look for a loaf about 6 inches wide by 4 inches high). Whichever you use, cut 1-inch-thick slices from the center, if possible. Lightly toasting the bread until dry on the surface but not browned is essential for proper absorption (alternatively, allow the slices to dry overnight, uncovered, on a wire rack). The surprise ingredient is semolina. A couple tablespoons in the egg-milk soak adds just the right amount of starch so the bread does not become limp and structureless at the center. Sugar sprinkled onto the surface of the soaked slices just before butter-frying yields crisp caramelization. Maple syrup is our favorite accompaniment, along with fresh berries.
4
Servings
Tip
Don’t use the soaking mixture right away. Allow it to stand for at least 10 minutes so the semolina hydrates and the sugar fully dissolves. When dipping the bread, soak challah for 10 minutes and Italian bread for 15 minutes, flipping the slices halfway through. There will be very little liquid left in the baking dish.
45 minutes
Ingredients
-
1
cup half-and-half
-
2
large eggs
Directions
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01Heat the oven to 325°F with a rack in the middle position. In a 9-by-13-inch baking dish, whisk the half-and-half, eggs, sugar, semolina and vanilla. Let stand for 10 minutes. Meanwhile, place the bread slices in a single layer on a rimmed baking sheet. Toast in the oven until the surfaces are dry and crisp but not browned, 8 to 10 minutes, flipping halfway through; they will not be dry throughout. Let cool.
Reviews
May 23, 2026
Excellent
Local food store warming had every flour - except semolina. Used wheat instead. Very good results. This will be my favorite for inclusion on “that fun Saturday morning relax with coffee”.
May 2, 2026
Order pancakes instead
Thanks Chris, now I will not want to order French Toast when I go out for breakfast. I don’t think ANY will compare to this recipe. I will be ordering pancakes instead! This definitely lived up to the title of your recipe. I will not make French toast without using the techniques you perfected.
August 31, 2025
Yummy!
I used braided French brioche from Whole Foods (that is all I had at home), and it was absolutely delicious. I skipped the sugar and added just a pinch of salt. Instead of butter, I went with avocado oil spray—and even with those swaps, it turned out amazing. Thank you, Milk Street for the recipe!
May 28, 2025
Been making this for years
This is so similar to my recipe! I just use 2 more eggs and an extra yolk. Works great with brioche and even Texas toast.
May 10, 2025
Cook with what you have!
Amazing technique and I “cooked with what I had”. I used Rose Levy Beranbaum’s cinnamon raisin bread, locally ground /grown medium coarse yellow cornmeal, and my wild blackberry syrup. Truly lovely and the method does produce a great French toast.
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