From Scratch French Toast

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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Passive / Resting Time 4 hours 30 minutes
Total Time 5 hours 35 minutes
Servings: 5 Slices
Calories: 403
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 Bread Machine
  • 1 9×5 Loaf Pan
  • 1 Chef’s Knife .
  • 1 Measuring Cups
  • 1 Measuring Spoons
  • 1 Chef’s Knife
  • 1 Mixing Bowl Set
  • 1 Electric Griddle
  • 1 Spatula
  • 1 Measuring Tools

Method
 

Bread Machine Dough
  1. Whisk the egg into the warm water and milk. Add to the bread machine pan along with the melted butter and maple syrup.
  2. 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.
  3. Run the “Dough” cycle. Audit the knead; a slightly sticky ball is the correct consistency for All-Purpose flour.
  4. Once the cycle ends, turn the dough onto a lightly floured surface. Gently pat it into a rectangle (about 8×12 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 9×5 pan.
  5. 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.
  6. 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.
  7. Bake at 350°F for 30–35 minutes until the crust is a deep golden brown.
  8. Remove from the pan and let cool completely on a wire rack before slicing thick for French toast.
French Toast Directions
  1. Preheat the Griddle: Set your 20×10 electric griddle to 350°F. If you are cooking bacon on the same surface, start the bacon first to render the fat.
  2. Slice the Bread: Once your homemade loaf is completely cool, slice it into thick, 1-inch slabs.
  3. 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.
  4. 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.
  5. The Sear: Place the slices onto the hot griddle (using a thin layer of bacon fat or butter).
  6. 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.
  7. Serve: Serve immediately with warm maple syrup and the crisp bacon.

Nutrition

Serving: 1Thick sliceCalories: 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

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.
  • 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.
    • 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.

       

       

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