Skip to main content

The BEST French Toast!

I'm not one to usually make recipes that claim to be "the best" version of it because it's so subjective. What makes something the best pizza to one person makes it the worst to another.  I had been craving French toast for about a week so I searched and found this Best French Toast recipe on Taste of Home. 

I pinned it and a few from other sources but I kept going back to the "Best" recipe. I hit the store for half and half since I don't keep it on hand and while I was there grabbed a nice brioche loaf that was pre-sliced. 

I didn't make any changes to the recipe, just slight variations. I used vanilla bean paste extract and freshly grated the nutmeg, which I didn't really measure.

My skillet will hold 4 slices at a time and cooked them up to golden brown perfection. I loved the spices and how the brown sugar gave them sort of a caramel-y flavor.  I served the French toast with butter and a drizzle of real New Hampshire maple syrup. 

Thank you so much to Audrey R. for sharing her recipe, it definitely lives up to the title of the best French toast!

The Best French Toast

The Best French Toast
Author: Jolene's Recipe Journal


  • 1-1/2 cups half-and-half cream
  • 3 large egg yolks
  • 3 tablespoons brown sugar
  • 2 teaspoons Taylor & Colledge Vanilla Bean Paste Extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 8 slices day-old brioche bread (1 inch thick)
  • Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners' sugar


  1. In a shallow dish, whisk together the first 7 ingredients. Preheat a greased griddle over medium heat.
  2. Dip bread into egg mixture, letting it soak 5 seconds on each side. Cook on griddle until golden brown on both sides. Serve with toppings as desired.

Other recipes you may enjoy:

French toast, best
Breakfast, brunch



Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.