Do you struggle to make your French toast crispy on the outside? I love the flavor that butter gives French toast but I can never get it crispy. The secret to fluffy, soft and moist French toast that has a deliciously crispy exterior is to use high-heat oil such as sunflower or avocado oil when you pan-fry your French Toast! Try it once, and you’ll never go back to butter
So often, I find that food that doesn’t taste great, wasn’t cooked with the right technique. For example, a grilled steak tastes much better than one that has been boiled (haha, don’t boil a steak, ever). It is the same with French toast. Getting the best taste and texture is about proper preparation and cooking technique. Check out my cooking basics posts for more helpful cooking tips.
Here’s the right way to make crispy French toast.
How to Make Tasty, Crispy French Toast
- Start off with toasted bread. It will hold up better to the process of soaking.
- Next, to get flavor all the way through every slice of French toast by putting the flavor in the egg mixture. I add vanilla extract, a little sweetener and a couple of pinches of salt for balance.
- Soak the bread long enough for the liquid to absorb to the middle of the slice.
- Finally, lightly coat your pan with oil and get it hot! A cast iron skillet (best) will get very hot, and hot means golden brown and crispy.
French Toast Variations
- Add 1/2 tsp cinnamon to the egg mixture
- Add 2 tsps dark rum to the egg mixture
- For pumpkin spice french toast, add 1/4 tsp, cinnamon, a pinch of ground ginger and a pinch of ground clove
- Top with my super easy strawberry sauce
- Top with peanut butter, honey and sliced banana
- Top with brown sugar and butter
How to Make Crispy French Toast Stovetop
- 4 thick slices of bread
- 2 large eggs
- 1 Tbsp milk or dairy-free milk substitute
- 2 tsps sugar or other sweetener
- 1 tsp vanilla extract
- 1-2 tbsp high heat oil sunflower, avocado
- In a wide bowl, whisk the eggs, milk, sugar and vanilla extract together until smooth and the egg whites are completely incorporated.
- Toast the bread to golden brown.
- Soak the toasted bread, 2 slices at a time, in the egg mixture about one minute per side or more for very thick bread.
- Place a coating of oil in a large skillet and heat over a high flame.
- Test the heat by dropping a dab of the egg mixture into the pan. If it sizzles immediately, it's ready. Turn the flame down to medium-high.
- Pull the bread from the liquid and allow the excess to drip off. Drop the bread into the pan and cook until golden brown on both sides.
- If cooking in batches, place cooked slices, in a single layer on a wire rack and keep warm in a 300°F oven.