Bundled Up Breakfast

December 4, 2013

Stacked French Toast

With the temperatures dropping and the cloudy mornings in full force, nothing is better than a cozy breakfast to start your day.    My hubby is a big french toast fan, so I’ve been working on perfecting my recipe.

French Toast Ingredients


Honey French Toast

French Toast Adapted from Alton Brown’s Recipe 

  • 1/2 cup milk
  • 1/2 cup half & half
  • 3 eggs
  • 2 Tablespoons honey (warmed in microwave for 30 seconds)
  • 1/4 teaspoon salt
  • 4 Tablespoons butter
  • 1/2 loaf of sliced day old bread (I used challah) – slices about 3/4 inch thick
  1. Preheat oven to 375 degrees.
  2. Whisk milk, half and half, eggs, honey and salt in a shallow bowl (or a 9×13 pan in my case).
  3. Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
  4. Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
  5. Transfer cooked slices to a sheet pan and bake for 5 minutes.
  6. Remove and serve with powdered sugar and maple syrup.

Challah Bread

French Toast Batter

Dipped French Toast

Cooked French Toast

Also, I tend to mess up french toast 90% of the time, so I am constantly learning from my mistakes and trying to correct my wrongs.  Here are some tips I’ve learned so far:

  1. Mix the custard thoroughly – you want to make sure not to have chunks of egg in your french toast… so make sure to really get in there and whisk your mixture well
  2. Choose the right bread – you want to make sure it is sturdy yet still spongey.  I prefer challah, but brioche or croissants are some other great options.  Also make sure to slice them around 3/4 inch thick (too thin and they will be flimsy, and if it’s too thick it won’t cook through)
  3. Using JUST butter – spraying a little PAM in the bottom of your pan will coat it and allow the butter not to burn.  Also make sure to wipe out your pan with each batch.
  4. Pan temperature – Make sure to preheat your pan and cook at medium heat.  Anything too high and it will burn your toast, and anything too low will dry out your final product.

Pour Milk Cracking Eggs Pour Honey

Happy breakfasting!

Powdered Sugar French Toast

Be sure to check out more Laundry in Louboutin’s recipes here!

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  • Reply janice July 7, 2014 at 7:24 am

    What is the point of the oven??

    • Reply Anthony izzo November 1, 2015 at 5:56 pm

      Try maple syrup in batter. It is not as sweet as honey. Also needs a pinch of cinnamon.

      • Reply admin November 1, 2015 at 5:58 pm

        Great idea!!

    • Reply Sam July 24, 2016 at 2:09 pm

      You can soak the bread in the custard, spray the baking sheet and, bake at 350 degrees each side 5-6 minutes they will all be done at the same time.

  • Reply janice July 7, 2014 at 7:25 am

    Oo nvm just read lol. Fail

  • Reply nicole July 20, 2014 at 7:33 am

    Just made this using thick cut white bread and all whole milk (I didn’t have half and half). It was the best French toast ever!!

    • Reply admin July 20, 2014 at 9:03 pm

      Yay Nicole!!! I’m so glad 🙂 I need to give it a try with the thick cut white bread (I’m sure it was amazing!)

  • Reply Lisa Melendez August 15, 2014 at 10:05 pm

    Have y’all tried this with liquid coffee creamers? Like French vanilla or hazelnut? A-mazing!! 😉 this recipe was the bomb too!!

    • Reply admin August 19, 2014 at 9:30 am

      i haven’t… but that sounds AMAZING!! thanks for reading 🙂

  • Reply Teresa Youngman September 5, 2014 at 7:58 am

    I’m looking forward to trying this recipe!

    • Reply admin September 5, 2014 at 9:34 am

      It won’t disappoint! Thank you for reading 🙂

  • Reply Ana Gonzalez September 11, 2014 at 10:22 am

    Great recipe, I just tried it! wonderful, wonderful. I hope I could get that bread here! Besos.


    • Reply admin September 11, 2014 at 11:33 am

      Thank you so much Ana!

  • Reply Teresa October 8, 2014 at 6:56 am

    So you don’t use any cinnamon at all in this French Toast recipe? I’m looking forward to trying this weekend for breakfast!

    • Reply admin October 9, 2014 at 9:56 am

      it definitely wouldn’t hurt… that’s for sure! this recipe is just a great basic french toast recipe that you can build on… cinnamon would be a delicious addition! 🙂

  • Reply Vincent October 16, 2014 at 1:29 pm

    I will try this recipe tomorrow at my bed and breakfast. Thanks!

    • Reply admin October 16, 2014 at 1:31 pm

      So exciting!!! Your bed and breakfast looks so charming! I hope you enjoy 🙂

  • Reply Challah French Toast | Birthday Brunch | kookadoo October 17, 2014 at 2:11 pm

    […] recipe was adapted slightly from this recipe which was adapted slightly from Alton Brown’s recipe found […]

  • Reply Vincent October 17, 2014 at 3:43 pm

    It was a great success! Thanks for your compliment as well!

  • Reply Liz Jung October 22, 2014 at 4:40 pm


  • Reply Enid Trammell October 24, 2014 at 7:54 am

    Never thought about using honey but it sounds and looks good. Think I will add it to my usual vanilla and cinnamon milk and egg mixture. And I liked the comment about how to make it “adult”- my choice would be Amoretto. But French toast is good just about any kind of way except burnt.

  • Reply melissa November 11, 2014 at 9:34 am

    Used your recipe this morning. Great trick with the oven. Came out great!

  • Reply Rebecca November 12, 2014 at 7:18 am

    Just tried this with day old cinnamon bread & my husband said it was the best French toast he ever ate.

    • Reply admin November 17, 2014 at 10:55 am

      Oh I need to give that a try! Thanks for sharing 🙂

  • Reply Kelly Y. December 26, 2014 at 8:21 am

    I just made this for my children and I have never seen them devour french toast so fast!! Best recipe for a great breakfast. I used french country round bread and it worked like a charm! thanks!

    • Reply admin December 26, 2014 at 11:15 am

      that makes me so happy to hear! i’m so glad it was a hit 🙂

  • Reply Maru January 10, 2015 at 4:28 am

    Sorry, what’s half & half??

    • Reply admin January 10, 2015 at 9:32 am

      Half & Half is essentially half cream and half milk (it is sold as “Half & Half” on the label in the milk aisle)…I’m sure if you substitute whole fat milk it will still be delicious 🙂

  • Reply Jeanine January 13, 2015 at 8:48 pm

    Has anyone tried to freeze this so that it can be easy breakfast for before school for teens??

  • Reply Becky Kennedy January 18, 2015 at 7:12 am

    I’ve been looking for the perfect french toast recipe for 25+ years and I have finally found it!! I think the honey was what I have been missing! I also added 1 tsp of vanilla and some cinnamon. Absolutely delicious!! Thank you!!

    • Reply admin January 18, 2015 at 1:01 pm

      Yay I’m so glad it was a hit! I love the vanilla/cinnamon addition!!

  • Reply Diamoneek February 8, 2015 at 10:46 am

    Made this today and they came out great!! I used all milk (didn’t have half and half) added a little brown sugar, cinnamon and nutmeg. Bomb.com!!! First time making French Toast and this is a review I’m keeping!! Thanks! Can’t wait to try it with Brioche and a flavored coffee creamer!

  • Reply Danielle February 15, 2015 at 10:10 am

    Perfect recipe. Topped with reopened bananas,

  • Reply Janet February 18, 2015 at 6:50 am

    I put a cover on the pan after turning and don’t need to use the oven.

  • Reply david February 24, 2015 at 9:03 pm

    Made this for dinner. Used Cinnabon bread. O.M.G! Hands down best french toast I’ve ever eaten. And I consider myself a connoisseur.lol Thanks for the awesome recipe!

    • Reply admin February 25, 2015 at 1:17 pm

      I’m so glad you liked it David! Thanks for reading 🙂

  • Reply kashawnp March 1, 2015 at 4:10 pm

    I make an awesome french toast using egg nog instead of milk. I’ve also used Bailey’s coffee creamers. I usually use challah or potato bread. If I know I’m having guests for breakfast I usually bake my bread a day in advance and bake my french toast overnight for a french toast bake that will have them salivating.

  • Reply Ashley g March 8, 2015 at 9:19 am

    O.m.g. These were wonderful! I sprinkled a little cinnamon before oven! Yuuummmm!

  • Reply Lola March 9, 2015 at 4:31 am

    Oh my goodness I just tried this and it was AMAZING thank you so much for the fabulous recipe. I did use the oven in my case but just for future reference, do I have to?

    • Reply admin March 9, 2015 at 11:20 am

      Thank you for giving it a try! I’m glad you enjoyed it 🙂 And the oven is not necessary, if you cook the french toast a little bit longer on the stove… it just adds another step to help you turn out a few extra batches more quickly 🙂 Thanks for reading!

  • Reply Tara April 3, 2015 at 2:50 pm

    Thank you so much for posting this!! It is the best recipe I have tried for french toast and challah worked perfect-I learned something!! It’s similiar to the Barefoot Contessa’s recipe but better 🙂 It is on the menu for this Easter

    • Reply admin April 5, 2015 at 5:50 pm

      Yay! I’m so glad you enjoyed 🙂 Happy Easter!

  • Reply tally April 10, 2015 at 7:45 pm

    Try adding some almond extract, nutmeg and cinnamon to the egg mixture. It is delicious!

    • Reply admin April 11, 2015 at 4:16 pm

      LOVE that! Thank you 🙂

  • Reply Andrew April 13, 2015 at 10:23 pm

    Try adding Cinnamon with a dash of Nutmeg and Allspice.

  • Reply fran April 14, 2015 at 4:36 pm

    I make this all of the time. I add cinnamon and vanilla and I use Texas Toast. My family loves it!

  • Reply michelle April 19, 2015 at 8:43 am

    As a child i always knew french toast to be a combination eggy taste with syrup! We were doing it wrong. This recipe is superb, and I think I will try it with milk next time. Also, I used a remaining 1/2 loaf of Hawaiian bread that a house guest left behind. Yum! No syrup needed. But I definitely will try other versions. Challah bread would be lovely. Thanks!

  • Reply Paul July 26, 2015 at 6:13 pm

    Wow! Excellent recipe loved it! Easy to make and the faste was outstanding.

  • Reply Leanne September 10, 2015 at 6:25 pm

    ummm…what’s half and half?

    • Reply admin September 13, 2015 at 5:42 pm

      Half and Half is in the dairy aisle, usually next to the heavy whipping cream. You can make your own the following ways too: a. Mix 1/2 cup whole milk + 1/2 cup light cream, b. Mix 3/4 cup whole milk + 1/4 cup heavy cream, c. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream – good luck!

  • Reply Sandy G January 7, 2016 at 7:24 am

    I just read all of the comments and your replies. Thank you all for sharing. I will try many of the suggestions and your great recipe. I grew up with a French grandmother from the old country. French toast, donuts and cinnamon rolls were a staple in my home and French toast has been on my breakfast menu for 70 years. You have awakened my urge for experimenting. Thank you.

  • Reply marie January 9, 2016 at 10:06 am

    It turned out very well, just would add a pinch of salt to amplify the flavors.

  • Reply DeeDee January 23, 2016 at 7:57 pm

    Add a touch of Triple Sec or Orange Liquor…make sure you warm the syrup too!

  • Reply Paola Guerra February 7, 2016 at 11:32 am

    Sorry, I don’t live in an English speaking country, so I don’t know what is half and half. Can you help me?

    • Reply admin February 8, 2016 at 10:19 am

      Here a few substitutions you can use in lieu of half and half:
      1. Mix 1/2 cup whole milk + 1/2 cup light cream.
      2. Mix 3/4 cup whole milk + 1/4 cup heavy cream.
      3. Mix 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

      I hope one of these works for you! Thanks for reading 🙂

  • Reply Strong981 March 27, 2016 at 9:08 am

    Approximately how many slices will this batter recipe make? Thanks.

    • Reply admin April 5, 2016 at 4:43 pm

      it really depends on how large the loaf of bread is… I would guess between 8 and 10!

  • Reply Dee August 14, 2016 at 6:23 pm

    Can you freeze leftovers?

  • Reply JEnnifer December 26, 2016 at 7:47 pm

    I made this for my extended family on Christmas morning. I used Challah bread. I used heavy cream along with fat free milk to make up the full volume of milk. I also used turbinado sugar instead of honey and added vanilla. I turned out wonderfully! I’d never used challah bread for making French toast and I’d never tried baking the French toast at the end–it made all the difference. I also think 3/4 inch slices was just perfect

  • Reply Challah French Toast - foodiocentric July 27, 2017 at 7:13 am

    […] the help of Google and search for Challah French Toast recipes. It was there that I discovered the secret technique, of soaking and draining the bread. But the real key to successful Challah French toast is […]

  • Reply Lela July 2, 2018 at 8:22 am

    The VERY BEST FRENCH TOAST I have ever had! <3 The use of the OVEN makes it soooooo GooD. And the honey. OH ya yah betcha!!

  • Reply Dawn King December 1, 2018 at 6:54 pm

    I am going to try this very soon!! Sounds delish!

  • Reply David G. April 25, 2021 at 7:31 am

    I cut my slices an inch and a 1/4 to and inch and a 1/2. The center is uncooked and slightly moist, but soft and hot, almost like custard. It’s a twist on texture but amazing with the toasty surface.

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