5 Tips for Making Slam-Bang French Toast Every Time


For me, not much beats French toast done right, especially served fresh off the griddle with a cup of tea on a brisk, autumn morning. The crisp, buttery outside of each slice giving way to a filling like rich custard. Subtly sweet. Warm and comforting. Drizzled in syrup or sprinkled with cinnamon sugar, perhaps a pat of butter and some chopped nuts to boot.

(Perhaps all of the above.)

5 Tips for Slam-Bang French Toast Every Time

I could keep going, but I want to get to the meat n’ potatoes (lol) of this post, which is… *drumroll please*

5 Tips for Making Slam-Bang French Toast Every Time

French toast is one of the simplest dishes as far as ingredients and technique, requiring just a few basic items probably already in your kitchen and only about 10 minutes start to finish. Anyone can do it. But every now and then I come across French toast that is limp and soggy, or dry like toast in the middle. Sad face.

Don’t let that French toast be yours! Here are some things you can do to get consistently incredible results.

5 Tips for Slam-Bang French Toast Every Time

1. Use the right bread: slightly stale and dense/heavy

Seriously. The bread you use can make or break your French toast experience. Supposedly, French toast was invented as a way to avoid wasting bread that had gone stale. The bread acts as a sponge and soaks up the egg and milk mixture, so the drier (aka more stale) your bread, the more liquid it will absorb and the more custardy the inside will become.

Sturdier breads–like challah, brioche, and sourdough–are also better at absorbing liquid. Basically, the magic combo is a stale, heavy bread.

Bonus: If you get hit by a French toast craving, but your bread isn’t stale at all, stick slices on a wire rack in the oven at 300ºF for about 5 minutes on each side. Alternatively, if you’re thinking ahead, you can leave the slices out overnight.

5 Tips for Slam-Bang French Toast Every Time

2. Slice it thick

You want a good ratio of creamy inside to crispy outside. Also, there is less of a chance of your French toast going limp or falling apart if the slices are a little thicker. I usually aim for around an inch in width, maybe a little less.

3. REALLY soak that bread

This might be THE MOST crucial step for slam-bang French toast. Good French toast comes from the bread absorbing the egg mixture. Just quickly coating your bread and tossing it in the pan will leave you with fried egg on the outside and dry bread on the inside. Non, merci.

You’ve got a couple options here. One is to let the slices soak in the egg mixture for 5 minutes on each side. However, if you’re impatient like me, you can use a fork to gently but thoroughly press the slices into the egg mixture. Think about how a sponge absorbs water more quickly if you squeeze it underwater.

Remember: we don’t dredge French toast like we’re making fried chicken. We soak French toast. Because we’re awesome.

5 Tips for Slam-Bang French Toast Every Time

4. Preheat the pan

So usually I’m one for instant gratification (see: tip #5), but in this case you really have to let the pan heat fully. If the pan isn’t hot enough when the first slice goes in, the egg mixture will start to spread. You want that stuff on your bread, not making egg tails in the pan.

Bonus: A good rule of thumb for knowing your pan is hot enough is that butter will start to bubble and sizzle when it hits the pan.

5 Tips for Slam-Bang French Toast Every Time

5 Tips for Slam-Bang French Toast Every Time

5. Get the heat right

In addition to letting the pan preheat all the way, you want to cook your French toast at the right temperature. Medium to medium-low heat is best. If the heat is too high, the outside will cook too quickly and the inside will end up an undercooked, eggy mess. If the heat is too low, then your toast will be dry inside and less crispy on the outside. Medium heat is the Goldilocks cooking temperature.

These 5 tips should have you cranking out incredible French toast in no time. Ready to start now? Here’s a great recipe to practice with:

Honey & Sauteed Apple French Toast

Honey Sauteed Apple French Toast | memo2munch

Honey & Sauteed Apple French Toast


New Year’s in September? Well, yes, if you’re Jewish. Which, for the record, I am. Bat Mitzvah’d and everything. (Mazel tov!)

Honey Sauteed Apple French Toast | memo2munch

The Jewish New Year is called Rosh Hashanah. It translates to literally, “head of the year,” and is celebrated on the first and second days of the Hebrew month Tishri. By the Gregorian calendar, Rosh Hashanah starts September 24 at sundown. Please look it up if you’d like to know more. It’s a really interesting holiday!

Honey Sauteed Apple French Toast | memo2munch

It’s definitely not much like your typical New Year’s celebration, but the idea of starting fresh and reflecting on self-improvement are still there! And boy, do I have a way to improve your breakfast plans.

Speaking of self-improvement, this new year marks some big improvements for the photography here on memo2munch. Brace yourselves for the utter awesomeness that is the pictures taken with my NEW CAMERA! New year, new camera. It’s fitting, right?

I’m now lucky enough to be shooting with a Canon Rebel t3i with a 50mm f/1.8 lens.

If that was total gibberish to you, than you’re like me a few months ago when I started researching cameras. It’s okay. All you need to know is that this baby is WONDERFUL, and I now spend A LOT of time taking pictures of food. Well, more than I did before. Alright so we’re probably, like, borderline paparazzi-stalking food these days.

Honey Sauteed Apple French Toast | memo2munch

Anyway, I’ve actually had the camera for a couple weeks now, but I wanted to post all of the recipes I had been saving up before I posted any of the new camera pictures. You see, I knew that once the new pictures went out into the world, there was no going back. And then you wouldn’t have gotten Cherry Chocolate Rye Muffins!!

Honey Sauteed Apple French Toast | memo2munch

Honey Sauteed Apple French Toast | memo2munch

BUT NOW I’m ready to post the new camera pictures, and it just so happens to be Rosh Hashanah. Ah, it’s the little things!

I mentioned earlier that I was going to improve your breakfast plans. I SO still am. I just got distracted by honey dripping off bites of French toast, and that sort of thing.

Honey Sauteed Apple French Toast | memo2munch

Say hello to quite possibly the most delicious French toast I have ever made/tasted/stuffed into my mouth. Not kidding.

We’ve got French toast made with the best bread ever, Challah, topped with tender, sautéed apples and drenched in warm, cinnamon honey. It doesn’t get better than that. And it’s a very proper way to celebrate Rosh Hashanah!

Challah (pronounced hah-luh, with some phlegm action at the beginning, if you can manage it), a sweet, Jewish, egg bread, is shaped in a straight, braided loaf most of the year. On Rosh Hashanah, however, it is round and will oftentimes be extra sweet and filled with plump raisins. The circular shape represents the circle of life and the beginning cycle of a new year. (Annnnd cue Lion King. Come on, you’re all thinking it.) So we’re making our French toast with challah—whether or not it has raisins is up to you.

Honey Sauteed Apple French Toast | memo2munch

Side note: even if it wasn’t Rosh Hashanah, we’d be making French toast with challah. It makes THE BEST French toast.

Another traditional treat enjoyed on Rosh Hashanah is apples dipped in honey, a symbol of a sweet new year. Hence the honey and apple-y goodness on top of our French toast here.

So use your leftover challah, or make a special trip to get some, and treat yourself to a lovely breakfast. Start the New Year right!

If you enjoyed this post, please share it with your friends and family. You can enter your email into the box in the sidebar to have new posts sent directly to your email. Thanks for reading!

Honey Sauteed Apple French Toast | memo2munch


Honey Sauteed Apple French Toast
Serves 2
Write a review
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
For the honey sauteed apples
  1. 1 tbsp. coconut oil or earth balance
  2. 2 medium apples, sliced into thin wedges with the skin on (you can remove it if you want, but you lose some of the fiber!)
  3. 1/2 c. honey
  4. 1 tsp. cinnamon, more to taste
For the French toast
  1. coconut oil or earth balance for the pan
  2. 4 thick slices Challah bread
  3. 2 eggs
  4. 1/2 c. almond milk
  5. toasted walnuts to top (optional)
  6. cinnamon to top (optional)
  1. Heat two medium skillets over medium-low heat. While they warm up, whisk the eggs and almond milk together in a bowl. Start the honey sauteed apples: Melt the coconut oil in one of the pans. Then add the apple slices in an even layer and sprinkle with the cinnamon. After 2-3 minutes, mix the apples around in the pan so that the cinnamon is distributed evenly.
  2. Start the French toast: Melt the earth balance in the other pan. Dip each slice of bread into the egg mixture so that it is thoroughly covered, and then transfer to the pan with the earth balance. Repeat with the remaining slices.
  3. Let the French toast cook on one side for 2-3 minutes. Stir the apples frequently during this time. Flip the French toast and cook for 1-2 minutes on the other side.
  4. While the French toast finishes cooking, pour the honey into the pan with the apples and remove from heat, stirring gently.
  5. Plate the finished French toast. Top with the warm honey and apple mixture. Sprinkle with cinnamon and toasted walnuts, if desired.
Memo2munch http://memo2munch.com/

Honey Almond Squares + Update

HAPPY 2014!!!!

How crazy/exciting! I hope this year is everything you want it to be—but better—and that you take opportunities for all kinds of new experiences—especially those that scare you (within reason, of course! There’s putting yourself outside of your comfort zone, and then there’s putting yourself in a tank with sharks. Capisce?).


I figured since it’s the New Year and all, I’d give you a lil’ update on what I’ve been up to PLUS a recipe (nomnomnom). But first can we talk about Google’s logo today? Wuuuut. I mean the numbers’ faces, gah.

Below is the first thing I ate in the year 2014, forever immortalized on the internet! (A very good thing, as now I have a chance of actually remembering…) I hadn’t eaten anything SINCE LAST YEAR UGH so this meal had to be supa yummy. French toast made with a fresh, crusty bread and some colorful berries. And tea, of course. We’re fancy in 2014.


Last Sunday we had a DEEELICIOUS brunch at my grandparent’s house featuring various fish my cousin had flown in from New York, bagels another cousin brought from Chicago, a blintz soufflé made by my grandma, crackers and a fruit salad prepared by yet another cousin, and honey almond squares (for which you will get the recipe today) made by moi. Whew, what a MEAL! I’ll break it down a little.


Are you drooling? I’m drooling.

The fish came from a very well-known New York establishment called Russ and Daughters. It also happens that 2014 is Russ and Daughter’s 100th anniversary! Russ and Daughters is renowned for the quality of its fish, and boy, do we know why! From top to bottom (in random order): Nova Lox, Smoked Whitefish, Kippered (baked) Salmon, and Sturgeon. Not pictured was also some pickled herring.

IMG_2403 IMG_2404 IMG_2402 IMG_2401

The whitefish came whole, so here’s a little montage of my grandpa boning it! WARNING: full dead fish alert, not for the faint of heart!

photo (1)

Since I had to try it all, I came in with a strategy: two bagel halves, two types of fish per bagel. So as to not be confused when one type of fish ended and the other began, I made sure that each bagel half had a white-ish fish and a type of salmon. It ended up kind of like a yin-yang type of thing. Mmmm!

photo (2)

Now for the Honey Almond Squares, which came from a New York Times recipe. They weren’t something that I normally would have picked out on my own, but I’m so glad that my cousin David found it and emailed it to my grandparents because DANG are they good.


They get even better over time, too. The flavors of almond, honey, and a whisper of orange really meld with each other and come to life in these little squares.

Please note the word “whisper” in that last sentence. I just love that. I can’t take credit for it, but I love it. I read it in an article a few weeks ago, and I really don’t want to tell you how much thought has gone in to finding the perfect time to use it. Let’s just appreciate it in this here first post of 2014!


I really get that imagery though, you know? It’s like, I’m telling you what’s in them and I say “There’s definitely honey and almond,” and then I whisper as an afterthought, “and orange.” It’s not like “WOAH THERE’S ORANGE!!” but just as if it’s a bit of a surprise to find that orange flavor.

Yup, it’s January 1st and we’ve already established that I’m crazy. It’s cool. Really.


These little squares are great, though! The crust is just the right thickness, and it’s soft, which is in perfect contrast to the crunch of the almonds. The honey gives the squares a magnificent sheen, and the overall effect is dazzling. They’re just as much a treat to look at as they are to eat!

Make sure the keep the squares tightly covered once they have cooled completely. It develops the flavor so much more and even improves the texture.


If you liked this post, please click the gray follow button on the left side of the screen or at the very bottom of the page to receive email notifications about new posts. Thanks for reading!



Honey Almond Squares
(The New York Times)


3/4 c. all-purpose flour
1/2 c. almond meal (see note)
3 T. sugar
1/2 tsp. salt
6 tbsp. margarine, chilled and cut into cubes
1 large egg yolk
1/2 tsp. vanilla extract
4 T. margarine
1 cup sliced almonds
1/3 c. candied orange or lemon peel, cut into tiny cubes
1/3 c. sugar
2 T. honey
1/2 tsp. vanilla extract

*Note: If you don’t have almond meal on hand, you can finely grind some sliced or whole almonds in a food processor.

1. Preheat oven to 400 degrees. Line an 8 or 9-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.
2. Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt. Pulse to blend. Add the margarine and pulse until the mixture resembles coarse crumbs. Add egg yolk, vanilla, and one tablespoon of water. Pulse to incorporate. add 1 to 2 more tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball. You may not need all the water. I only needed 1 tablespoon.
3. Turn the dough out into the prepared baking pan. Press the dough evenly into the bottom of the pan. Place in the oven on the center rack and bake until the pastry begins the brown around the edges, 12-15 minutes.
4. Prepare the topping: In a saucepan, melt the margarine over low heat. Add the almonds, candied peel, sugar, honey, and vanilla extract. Heat just until the ingredients are incorporated.
5. Remove the pan from heat and spread the almond-honey mixture evenly over the pastry. Return the pan to the oven and bake until the topping is a deep gold 12-15 minutes. Once it has cooled, remove from the pan and cut into 25 squares. Store in an airtight container for up to 3 days.

Apple Cinnamon French Toast Bake

LET ME JUST EXPLAIN TO YOU THE CRAZINESS THAT IS GOING ON. (Oh no, starting with the caps again already!)

You see, it all started when that doll Mother Nature decided TO SKIP FALL. Yeah, that happened. I mean, nobody’s in a rush to get to winter unless the holidays are getting close, am I right? I’m right.


But last week here in the good ole Midwest, it snowed. And sleeted. And hailed a little bit I’m told, although I didn’t see it in person. But those other two forms of precipitation? Witnessed with my two very own eyeballs!

There’s just something not right about seeing snow when there are leaves on the trees that haven’t even begun to turn into those fiery colors everyone associates with fall.

Oh my gosh. What if the cold from the snow killed the leaves and now instead of changing colors they’ll just SHRIVEL UP AND DIE?! Does that statement reach the drama quota on this post? I mean, I sorta prepared you for drama with the very first sentence; I had to give ya something.

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