Mom's French Toast

French toast doesn’t get more straightforward than this. Egg substitute keeps the cholesterol low without changing the cinnamon-vanilla custard that makes the dish work, and a quick dip-and-griddle delivers ten slices in 30 minutes flat.

The trick that separates great French toast from soggy French toast is the dip time. Five seconds per side is plenty for fresh white bread. Longer than that and the bread saturates clear through, which gives you scrambled-egg-soaked toast instead of crisp-edged custardy slices.

Medium heat is the rule. High heat browns the outside before the egg sets in the middle, leaving raw custard pockets. Medium gives the egg time to cook through while still developing that golden-brown surface.

Day-old bread is better than fresh. Slightly stale bread soaks up the cinnamon custard without falling apart, while fresh squishy bread tears as soon as you flip it. If your bread is too fresh, leave the slices on the counter for 30 minutes first.

Serve immediately with maple syrup or a snowfall of confectioners sugar. French toast turns sad fast as it cools.

Pro Tips

• Use thicker-cut bread, like Texas toast or thick brioche, for the most luxurious result.
• Whisk the egg mixture thoroughly so the cinnamon doesn’t clump on the bread surface.
• Hold finished slices in a 200°F (95°C) oven on a wire rack while you cook the rest. They stay crisp.
• Wipe out the pan between batches if the margarine starts to brown too much.

Variations

• Add a quarter teaspoon of nutmeg or cardamom to the egg mixture for warmer spice notes.
• Swap white bread for challah, brioche, or sourdough for richer, chewier results.
• Top with sauteed apples and cinnamon for a fall breakfast version.