From Scratch French Toast
A sturdy, maple-infused loaf designed specifically for the griddle. Using a bread machine for the dough and finishing in the oven creates a dense, uniform crumb that sears perfectly without turning mushy. The ultimate upgrade for a better French toast.
Equipment
- 1 Bread Machine An all-in-one appliance that mixes, kneads, and bakes bread. It is also an excellent tool for preparing specialty doughs with minimal effort.
- 1 9x5 Loaf Pan A standard large bread pan that provides the necessary structure for yeast breads. Its deep sides ensure a tall, uniform rise, perfect for thick slabs.
- 1 Chef’s Knife An all-purpose kitchen knife used for slicing, dicing, and chopping. Essential for slicing your homemade loaf into exact 1-inch slabs.
- 1 Measuring Cups A set of dry measuring cups used for accurately measuring the flour, maple syrup, and milk for the dough and custard.
- 1 Measuring Spoons measuring-spoons
- 1 Whisk A standard balloon whisk for beating the eggs and integrating the cinnamon before adding the milk to the custard.
- 1 Mixing Bowl Set Used for whisking the eggs, cinnamon, and milk into a smooth custard before transferring it to the baking dish.
- 1 Electric Griddle A large, flat cooking surface—ideally 20x10—set to 350°F. Essential for even heat and high-volume "Monday Minute" cooking.
- 1 Spatula A wide, flat turner used to flip the soaked bread on the griddle. Essential for supporting the 1-inch slabs and maintaining their structural integrity.
- 1 Measuring Tools A combination of cups and spoons to ensure the hydration levels of the dough and the ratios of the custard are precise.
Ingredients
Bread Machine Dough
- 3/4 cup Warm Water
- 1/2 cup Whole Milk
- 3 cups All-Purpose Flour
- 3 tbsp Unsalted Butter melted
- 2 tbsp Maple Syrup
- 1.25 tsp Salt
- 1 Large Egg whisked
- 2.25 tsp Dry Active Yeast 1 packet
French Toast
- 4 Large Eggs
- 1/4 cup Whole Milk
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 1/8 tsp Salt
Instructions
Bread Machine Dough
- Whisk the egg into the warm water and milk. Add to the bread machine pan along with the melted butter and maple syrup.
- Add the 3 cups of All-Purpose flour. Place the table salt in one corner and the yeast in a small well in the center of the flour.
- Run the "Dough" cycle. Audit the knead; a slightly sticky ball is the correct consistency for All-Purpose flour.
- Once the cycle ends, turn the dough onto a lightly floured surface. Gently pat it into a rectangle (about 8x12 inches). Fold the short ends toward the center like a letter, then roll it up tightly into a log. Pinch the seam shut and tuck the ends under. Place it seam-side down into the greased 9x5 pan.
- Using a very sharp knife or a razor, slice a 1/2-inch deep line straight down the center of the loaf. Do this gently so you don't deflate the rise.
- Cover and let rise in a warm, draft-free spot for 45–60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
- Bake at 350°F for 30–35 minutes until the crust is a deep golden brown.
- Remove from the pan and let cool completely on a wire rack before slicing thick for French toast.
French Toast Directions
- Preheat the Griddle: Set your 20x10 electric griddle to 350°F. If you are cooking bacon on the same surface, start the bacon first to render the fat.
- Slice the Bread: Once your homemade loaf is completely cool, slice it into thick, 1-inch slabs.
- Whisk the Custard: In a wide, shallow bowl, whisk the 4 eggs with the cinnamon and salt first to prevent clumping. Whisk in the 1/4 cup milk and vanilla extract until fully combined.
- The Flash Dip: Working in batches, dip each slice into the custard. Since the bread is fresh, only dip for 2–3 seconds per side. Do not let it soak.
- The Sear: Place the slices onto the hot griddle (using a thin layer of bacon fat or butter).
- Flip: Cook for 3–4 minutes per side. You are looking for a deep golden-brown crust and for the egg to be fully set in the middle.
- Serve: Serve immediately with warm maple syrup and the crisp bacon.
Notes
- The "Sticky Ball" Audit: When using All-Purpose flour in a bread machine, the dough should look like a "sticky ball" during the first 10 minutes of the knead. Do not be tempted to add more flour; this high hydration ensures the French toast remains soft and doesn't become a "brick" once griddled.
- The "Standard" Slice: For the best structural integrity, slice the bread to exactly 1 inch. Thinner slices will collapse under the weight of the egg custard, while thicker slices may not cook through to the center.
- Cinnamon Integration: To avoid "cinnamon spots," always whisk the ground cinnamon into the eggs before adding the milk. The egg proteins help encapsulate the spice for an even coat on every slice.
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The "No-Soggy" Quick Dip:
- If you prefer a firm, toast-like center with a crisp exterior, drop the slice into the custard and flip it immediately. Lift and drain for 2 seconds before hitting the griddle.
- Using that shallow dish is the key to that "quick dip" success because it gives you the surface area to move fast without the bread breaking.
- Soak: For those who like a custard-heavy, bread-pudding style center, allow the bread to sit for 5 seconds per side.Griddle Temp: Keep your electric griddle at exactly 350°F. This allows the egg to set and the maple syrup in the dough to caramelize without scorching.
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High-Protein Pivot: With 5 total eggs used in this recipe, this meal qualifies as "High-Protein" and "Satiating" under the 2026 Pillar 3 lifestyle need.
Nutrition
Calories: 403kcalCarbohydrates: 66gProtein: 11gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 60mgSodium: 674mgPotassium: 185mgFiber: 3gSugar: 7gVitamin A: 326IUVitamin C: 0.04mgCalcium: 80mgIron: 4mg
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