What's the secret to great french toast?

SparrowSong

Just classic, not baked as a casserole or stuffed with cream cheese, just traditional. What spices do you use? Particular kind of bread? How hot should the skillet be?

yellesrendezvous

My mom always added a splash of vanilla extract to the eggs and topped the hot french toast with powdered sugar. She would even sometimes add a dash of cinnamon to the eggs in the winter time. And, she always uses challah bread; it makes for a delicious fluffy toast.

ArynBaker

Cinnamon and vanilla. About 1/2 a tbsp of vanilla and 1 tbsp of cinnamon for a batch of 8-10 pieces. If you're feeling adventurous you could add 1 tsp of nutmeg too. 

TacoriLover

I always use challah bread from the bakery.  It's thick and can really soak up the egg mixture.  I also add vanilla and dash of cinnamon as well.

lytleange

I add vanilla, rum, and half and half to the eggs and sprinkle each finished piece with cinnamon-sugar.

laptopprancer

Slightly stale bread.

 

Magdala9

Cinnamon and nutmeg in the egg bath.  

Challah bread.  

DakotaMN

Vanilla, cinnamon, ground flax seed, egg whites and almond milk....Let it soak for a little bit and add to a med/hot griddle...Ummm I just had them for dinner.

BrideEmma

I use egg nog. I just dip the bread in that and cook in a skillet with melted butter.  Granted I can only do this during the holidays.

dorothyinAus

Stale bread is the biggest thing.  I made French Toast this morning and my bread was not quite stale enough.  Fresh bread doesn't soak up the egg mixture the way stale bread will.  I use a left over loaf of french bread, left on the counter, unwrapped overnight before I want to make french toast.

I've always used the Pain Perdu (Lost Bread) recipe from an Old New Orleans cookbook:  3 eggs, 2 cups milk, 1/4 cup sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt.  Slice the bread about an inch to an inch and a half thick, soak in the mixture just until the bread feels like a damp sponge and fry in vegetable oil.  Drain quickly on paper towels and sprinkle with powdered sugar.  My mother always served it with maple syrup, but I tend to eat them plain.