Most french toast recipes have you glued to the stove, flipping slice after slice while the first batch goes cold. This one skips that. Sear the bread on a hot griddle for color and crisp edges, then let the oven finish the job — all 12 slices done at once, golden outside, custardy in the middle. Good for a lazy Sunday, better when you’ve got a crowd to feed.

This one’s a weekend, family-at-the-table kind of breakfast, and honestly, I don’t make it often enough. My dad used to cook breakfast on weekends when I was a kid, and that memory stuck with me. I want my family to have that same memory: Dad got up early to make breakfast, and his French toast was the best.

Most French toast either comes out soggy in the middle or dry and eggy. This one is neither. Thick brioche gets a quick soak in a vanilla-cinnamon custard, a hard sear for crispy, caramelized edges, then a few minutes in the oven so the center turns soft and custardy all the way through.

Why the Oven Finish Works

The griddle gives you color and crispy edges. The oven cooks the custard all the way through, so the middle is set instead of soggy. And since every slice finishes in the oven together, nobody’s eating while somebody else is still flipping.

Tips for the Best French Toast

Use thick bread. Brioche or challah. Thin sandwich bread soaks up too much and falls apart.

Day-old bread is better. Slightly stale bread soaks up the batter without going mushy.

Quick soak only. 10 to 15 seconds per side. Let the extra drip off before it hits the griddle.

Keep the heat at medium. The brown sugar and vanilla in the batter will burn if the griddle is too hot.

Toppings

Butter and warm maple syrup is the classic. Powdered sugar, fresh berries or a little whipped cream all work too.

Crispy Griddle-Seared French Toast

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Prep Time 10 minutes mins

Servings: 12 slices

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

• 12 slices thick-cut brioche or challah bread
• 5 eggs
• 1 1/2 cups half and half
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/8 teaspoon ground allspice or nutmeg a pinch
• 1 Tablespoon brown sugar optional

Equipment

• Griddle or Large Skillet
• Baking Sheet
• Mixing Bowl or Shallow Dish
• Whisk

Method

 

1. Preheat oven to 375°F. Heat a skillet or griddle over medium heat until hot.
2. In a shallow pan or baking dish, whisk the eggs, half and half, salt, vanilla, cinnamon, allspice, and brown sugar until fully combined, about 1-2 minutes.
3. Spray the hot skillet or griddle with cooking spray.
4. Lay as many bread slices as will fit into the batter. Soak for 10-15 seconds, flip, and soak for another 10 seconds.
5. Lift the bread out, let the excess batter drip off, and lay it flat on the hot skillet.
6. Sear each side for about 2 minutes, until deep golden brown.
7. Transfer the seared slices to a baking sheet. Repeat soaking and searing with the remaining bread and batter.
8. Bake at 375°F for about 10 minutes, until puffed and set. Repeat until all slices are done.

Notes

🛒 Shop the gear I used in this recipe