The Best French Toast You’ll Ever Make

French toast is a staple of the premium breakfast and brunch menu, yet it is frequently undermined by rushed preparation and wet, undercooked centres. In this masterclass from London restaurant Fallow, the team demonstrates how to apply classic pastry discipline to lift this humble dish into a high-margin, dessert-quality offering.

The foundation of Fallow's superior French toast lies in treating the soaking liquid not as a simple egg-and-milk wash, but as a rich, vanilla-infused custard base. By simmering whole milk and double cream with a split vanilla pod, the recipe coaxes out the deepest possible aromatic profile. Crucially, the mixture is allowed to infuse off the heat for ten to fifteen minutes before egg yolks and sugar are introduced. Chefs must ensure this custard base cools completely before soaking the bread; warm custard will break down the structure of the starch prematurely, resulting in a soggy, structural collapse.

Managing Moisture and Heat

Stale bread or rich brioche is essential here, as its dried crumb structure acts like a sponge, drawing in the custard without disintegrating. The bread is thoroughly soaked on both sides, ensuring the custard penetrates deep into the crumb rather than merely coating the exterior.

Cooking requires a dual-stage technique in the pan. First, the soaked bread is gently cooked in unsalted butter over a low heat. This slow process is vital: it allows the egg-rich custard deep inside the bread to cook and set fully without burning the exterior butter. Rushing this stage leads to the classic pitfall of French toast—a scorched crust hiding a raw, liquid interior.

Achieving the Perfect Caramelised Finish

Once the internal custard has set and the bread is lightly golden, the transformation is completed with a dusting of golden caster sugar. By sprinkling this directly onto the cooked bread and flipping it back into the pan, the sugar melts and caramelises rapidly against the hot surface. This creates a thin, glass-like brulee crust that contrasts beautifully with the custardy interior. Served alongside a dollop of mascarpone and fresh figs, it represents a highly refined, texture-contrasted dish perfect for any luxury breakfast service.