The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees F and use the entire amount of butter for cooking.


  • 8 large slices hearty white sandwich bread or good-quality challah
  • 1 1/2 cups whole milk, warmed (see Tip)
  • 3 large egg yolks
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • Maple syrup, for serving


Adjust oven rack to middle position and heat oven to 300 degrees F. Place the bread on a wire rack set in a rimmed baking sheet. Bake the bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove the bread from the rack and let cool 5 minutes. Return the baking sheet with the wire rack to the oven and reduce temperature to 200 degrees F.

Whisk the milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt and vanilla in a large bowl until well blended. Transfer the mixture to a 13 x 9-inch baking pan.

Soak the bread in the milk mixture until saturated but not falling apart, 20 seconds per side. Using a firm slotted spatula, pick up a bread slice and allow the excess milk mixture to drip off; repeat with remaining slices. Place the soaked bread on another baking sheet or platter.

Heat 1/2 tablespoon butter in a 12-inch skillet over medium-low heat. When the foaming subsides, use a slotted spatula to transfer 2 slices soaked bread to the skillet and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. (If the toast is cooking too quickly, reduce temperature slightly.) Transfer to a baking sheet in the oven. Wipe out the skillet with paper towels. Repeat cooking with the remaining bread, 2 pieces at a time, adding 1/2 tablespoon of butter for each batch. Serve warm, passing the maple syrup separately.

Tip: To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees F).

Recipe reprinted by permission of America's Test Kitchen. All rights reserved.

RecID 10786

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