There’s a reason French toast transcends breakfast: it’s pure alchemy. Stale bread reborn as golden, caramelized perfection—crisp at the edges, impossibly tender within, infused with the warmth of vanilla and spice. But too often, it lands soggy, rubbery, or bland. Not here. This is the definitive method, refined by Food Network Kitchen’s culinary experts: every step calibrated for deep browning, custard integrity, and soul-deep satisfaction. Whether you’re feeding two or twelve, this is how you make French toast that doesn’t just please—it impresses.

Step 1: Choose & Prep the Bread (The Foundation of Greatness)

Why it matters: Bread is 80% of the battle. The right loaf soaks without collapsing; the wrong one turns to mush.

Best choices:

Brioche or challah (enriched with butter/eggs → rich, custardy crumb)

Country-style sourdough (for tangy depth and sturdy structure)

Texas toast (thick-sliced, sturdy, ideal for beginners)

Avoid:

Pre-sliced sandwich bread (too thin, tears easily)

Very fresh bread (holds moisture → sogginess)

Pro technique:

→ Slice ¾-inch thick (uniformity = even cooking).

→ Stale is ideal (1–2 days old). No stale bread? Dry fresh slices at 300°F (150°C) for 10–12 minutes until dry but not toasted. Cool completely before soaking.