French Toast

Yes. Assemble the egg mixture up to 2 hours ahead and refrigerate it covered. Cook the French toast just before serving for the best texture, as the crispy exterior softens after sitting. You can hold finished French toast in a 200°F oven for up to 10 minutes while you finish cooking the batch.

Brioche is ideal because of its rich, eggy crumb and natural sweetness, but thick-cut challah, white sandwich bread, or Texas toast all work well. Avoid thin sandwich bread, which tears and falls apart, and avoid whole wheat or dense breads, which absorb too much custard and don't crisp properly.

The most common mistake is dipping the bread too long or using a pan that is not hot enough. Dip for only 2–3 seconds per side, and let the butter foam and just begin to brown before adding the bread—this ensures the exterior crisps quickly before the interior absorbs too much egg. Also check that your oil-to-butter ratio is correct; if you use only butter it can burn before the bread crisps.

Yes. Prepare the French toast as normal, then air-fry at 375°F for 6–8 minutes, flipping halfway through, until golden and crispy. The result is slightly less caramelized on the bottom than a skillet version, but still very good and easier to cook in larger batches.

Maple syrup is traditional and classic, but you can also serve with fresh berries and whipped cream, cinnamon sugar, honey and Greek yogurt, nutella and sliced bananas, or crispy bacon and a fried egg. The key is to balance the richness of the custard with something acidic (berries), sweet (syrup), or savory (bacon).

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–8 minutes until warmed through, or in a toaster oven at 375°F for 4–5 minutes to restore some crispness. The microwave will make it rubbery, so avoid it.