Potato bread French toast is a wonderfully soft and custardy twist on the classic breakfast, using thick slices of potato bread that soak up a rich egg mixture beautifully. The bread’s naturally moist, slightly sweet crumb gives you a plush, tender interior with a golden, crisp exterior, making it a genuinely satisfying morning meal. This recipe is simple to follow and delivers consistently perfect results, whether you’re cooking for a weekend brunch or a quick weekday treat.
Ingredients
- 8 slices potato bread (about 1 inch / 2.5 cm thick)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, for the skillet
- Maple syrup, for serving
Instructions
- In a shallow dish (like a pie plate), whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg (if using), and salt until the sugar is dissolved and the mixture is smooth and slightly frothy.
- Place a large non-stick skillet or griddle over medium heat and add 1 tablespoon of the butter. Let it melt and foam, then swirl to coat the pan.
- Working with one slice at a time, dip the potato bread into the egg mixture. Let it soak for about 15–20 seconds per side. The bread should be saturated but not falling apart. If you prefer a softer center, soak a little longer; for a firmer texture, soak less.
- Carefully transfer the soaked slice to the hot skillet. Cook for 2–3 minutes per side, or until golden brown and cooked through. The French toast should feel slightly firm to the touch and the center should be set, not raw. If you want to be precise, the internal temperature of the egg mixture should reach 160°F (71°C) as per USDA FSIS guidelines—use a food thermometer to check.
- Repeat with the remaining slices, adding the remaining butter as needed to keep the pan lightly greased. Adjust the heat down if the bread is browning too quickly before the center is cooked.
- Serve immediately with maple syrup and your favorite toppings.
Tips
- Stale bread is better: Slightly stale or day-old potato bread absorbs the custard more evenly without turning mushy. If your bread is fresh, you can toast it lightly in a toaster for a minute before dipping.
- Don’t oversoak: Potato bread is soft and can become soggy if left in the egg mixture too long. A quick dip on each side is usually enough. If you like a custardy center, you can soak up to 30 seconds per side, but handle gently.
- Keep warm: If making a large batch, keep the cooked French toast on a baking sheet in a 200°F (95°C) oven while you cook the rest. This keeps it warm and crisp without drying it out.
- Substitutions: You can use any milk (almond, oat, or 2%) in place of whole milk. For a dairy-free version, use vegan butter and plant-based milk. If you don’t have cinnamon, just omit it or use pumpkin pie spice.
Serving Suggestions
Serve the French toast hot off the griddle with a generous drizzle of pure maple syrup. Add a pat of butter on top, a dusting of powdered sugar, and a handful of fresh berries or sliced bananas. For a savory touch, you can top it with crispy bacon or a fried egg. A dollop of whipped cream or a scoop of vanilla ice cream turns it into a decadent dessert.
Variations
- Stuffed French Toast: Make a sandwich with two slices of potato bread and a layer of cream cheese, Nutella, or peanut butter and sliced strawberries. Dip the whole sandwich in the egg mixture and cook as directed, turning carefully.
- Baked French Toast Casserole: Cut the potato bread into cubes, place in a greased baking dish, and pour the egg mixture over it. Let it sit for 30 minutes, then bake at 350°F (175°C) for 25–30 minutes until set and golden.
- Orange or Lemon Zest: Add 1 teaspoon of orange or lemon zest to the egg mixture for a bright, citrusy flavor.
- Spiced: Add a pinch of cardamom or ginger along with the cinnamon for a more complex spice profile.
Storage and Reheating
Leftover French toast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or use a toaster. You can also microwave for 30–60 seconds, but the texture will be softer. For longer storage, freeze the cooked French toast in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen directly in the toaster or oven.
Frequently Asked Questions
Can I use regular bread instead of potato bread? Yes, you can use brioche, challah, or Texas toast. The texture will be slightly different, but the recipe will still work. Potato bread is softer and sweeter, so you may need to adjust the soaking time.
Why does my French toast come out soggy in the middle? This usually happens if the bread is soaked too long or the heat is too high. Use a medium heat so the outside browns slowly and the inside has time to cook. Also, make sure your bread is thick enough—thin slices can become mushy.
Can I make the batter ahead of time? Yes, you can mix the egg mixture the night before and keep it covered in the refrigerator. Whisk it briefly before using. The bread should be dipped just before cooking to avoid sogginess.
Is potato bread French toast gluten-free? Not unless the potato bread is made with gluten-free flour. Traditional potato bread contains wheat flour. Look for a gluten-free potato bread or use your favorite gluten-free bread as a substitute.
Can I use egg substitute? For a vegan version, you can use a commercial egg replacer or a mixture of 1 mashed banana and 1/4 cup (60 ml) of milk per egg. The texture will be denser and less custardy, but it will still be tasty.
What’s the best way to keep French toast warm for a crowd? Preheat your oven to 200°F (95°C) and place the cooked slices on a wire rack set over a baking sheet. This keeps them crisp and warm for up to 30 minutes without steaming.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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