This Martha Stewart French Toast Recipe is a wonderful choice. It features thick slices of bread and a creamy custard.
Many people love this emulsion of eggs and milk because it creates a rich coating. This Martha Stewart French Toast Recipe uses fresh nutmeg and heavy cream.
It is perfect for a lazy Saturday morning at home. You do not need to be a chef to make it. The golden brown slices look very warm and tasty today.
Your family will love the sweet and buttery smell. It is a classic breakfast dish that everyone truly enjoys.
Let us learn how to make this fluffy French toast.
When I first introduced to Martha Stewart French Toast
I first tried this toast at a fancy brunch party. The bread was very thick and so soft inside. I loved how the maple syrup soaked into every bite.
It was much better than any thin sandwich bread. I asked for the recipe to try in my kitchen.
My house smelled like sweet vanilla and warm butter quickly. It soon became my favorite thing to cook for guests.
Now, I make it whenever I have a loaf of brioche. It is the best way to start a happy day. Everyone always asks for the secret to the rich taste.
Equipment List
- A large flat griddle or non-stick frying pan.
- A wide shallow bowl for dipping the bread.
- A whisk to blend the eggs and milk.
- A metal spatula to flip the heavy slices.
- Measuring cups for the heavy cream and milk.
- A small grater for the fresh whole nutmeg.
- A wire rack to keep the toast very crispy.
- A small pan to melt the extra butter.
Ingredients You Need for Martha Stewart French Toast
- 1 large loaf of brioche or challah bread.
- 6 large eggs for a very rich custard.
- 1 1/2 cups of whole milk for the base.
- 1/2 cup of heavy cream for extra richness.
- 2 tablespoons of granulated sugar for the sweetness.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/2 teaspoon of freshly grated nutmeg for spice.
- 1/4 teaspoon of kosher salt for the balance.
- 4 tablespoons of unsalted butter for the pan.
- Fresh berries and maple syrup for the topping.
Step-by-Step Guide
1. Slice the Thick Bread
Cut the loaf into slices about one inch thick. This helps the bread hold the liquid very well.
2. Make the Sweet Custard
Whisk the eggs, milk, and cream in a bowl. Add the sugar, vanilla, nutmeg, and salt now.
3. Heat Up the Griddle
Place your pan over medium-low heat on the stove. Add a tablespoon of butter and let it melt.
4. Soak the Bread Slices
Dip each slice of bread into the egg mixture. Let it soak for 30 seconds on each side.
5. Drain the Extra Liquid
Lift the bread and let the extra custard drip off. You do not want the bread to be soggy.
6. Fry the French Toast
Place the soaked bread onto the hot buttered griddle. Cook for four minutes until the bottom is brown.
7. Flip and Cook Again
Use your spatula to flip the bread slices over. Cook for three more minutes until golden and puffy.
8. Serve with Sweet Toppings
Place the hot toast on a plate right away. Add butter, fresh fruit, and lots of maple syrup.
Tips to Make the Best Martha Stewart French Toast
- Use stale bread for a much firmer texture.
- Do not soak the bread for too long today.
- Use a mix of milk and heavy cream.
- Cook over low heat so the center sets.
- Grate fresh nutmeg for the very best aroma.
- Keep cooked slices in a warm oven first.
- Use a thick bread like brioche or challah.
FAQs about Martha Stewart French Toast
Can I use regular white bread for this?
You can, but the toast will be very soft. Thick bread works best for a restaurant style result.
How do I store the leftover French toast?
Keep it in a sealed bag in the fridge. You can reheat it in a toaster later.
Can I make the custard the night before?
Yes, you can mix the eggs and milk today. Keep it in the fridge until you are ready.
Why is my French toast soggy in middle?
The heat was likely too high for the bread. Cook it slower so the inside cooks fully through.
Can I use almond milk instead of cream?
Yes, you can use any milk you like here. The toast will be less rich but still tasty.
Final Thoughts
Making this Martha Stewart French Toast Recipe is very fun. It is a meal that makes everyone feel special.
The soft bread and sweet syrup are a dream. You will love how easy the steps are today. It is a great way to use extra bread.
Your family will be very impressed with this breakfast. This recipe is a true classic for any holiday morning.
I hope you enjoy cooking this at home very soon. It is the perfect start to a beautiful weekend.
Enjoy every bite of this warm and fluffy toast!
Martha Stewart French Toast Recipe
Ingredients
- 1 large loaf of brioche or challah bread.
- 6 large eggs for a very rich custard.
- 1 1/2 cups of whole milk for the base.
- 1/2 cup of heavy cream for extra richness.
- 2 tablespoons of granulated sugar for the sweetness.
- 1 teaspoon of pure vanilla extract for flavor.
- 1/2 teaspoon of freshly grated nutmeg for spice.
- 1/4 teaspoon of kosher salt for the balance.
- 4 tablespoons of unsalted butter for the pan.
- Fresh berries and maple syrup for the topping.
Instructions
Slice the Thick Bread
- Cut the loaf into slices about one inch thick. This helps the bread hold the liquid very well.
Make the Sweet Custard
- Whisk the eggs, milk, and cream in a bowl. Add the sugar, vanilla, nutmeg, and salt now.
Heat Up the Griddle
- Place your pan over medium-low heat on the stove. Add a tablespoon of butter and let it melt.
Soak the Bread Slices
- Dip each slice of bread into the egg mixture. Let it soak for 30 seconds on each side.
Drain the Extra Liquid
- Lift the bread and let the extra custard drip off. You do not want the bread to be soggy.
Fry the French Toast
- Place the soaked bread onto the hot buttered griddle. Cook for four minutes until the bottom is brown.
Flip and Cook Again
- Use your spatula to flip the bread slices over. Cook for three more minutes until golden and puffy.
Serve with Sweet Toppings
- Place the hot toast on a plate right away. Add butter, fresh fruit, and lots of maple syrup.
Notes
- Use stale bread for a much firmer texture.
- Do not soak the bread for too long today.
- Use a mix of milk and heavy cream.
- Cook over low heat so the center sets.
- Grate fresh nutmeg for the very best aroma.
- Keep cooked slices in a warm oven first.
- Use a thick bread like brioche or challah.
