We have been making these french toast puffs for years! Perfectly, puffy fried puffs that are soft in the middle and crunch on the outside. Truly one of our favorites!
These are called french toast puffs and they’re the most delicious version of french toast ever! A crispy and crunchy outside with a soft, almost doughy like puff inside. Seriously amazing!
If you’ve mastered pancakes and waffles but still need the perfect French toast recipe, you’re in luck!
We’ve got you covered with that. Before we get to the recipe though, let’s learn a little more about French toast. Does it really come from France? How do I keep it from becoming soggy? Isn’t it just eggy bread?
The History of French Toast
Despite its name, French toast probably didn’t come from France. While there is some debate, it seems that it was actually created by a man named Joseph French in the 1700s. However, there is some evidence that something along the lines existed as far back as the 5th century.
The Romans served bread soaked in milk and eggs and fried in oil or butter and called it pan dulcis. In medieval Europe, cooks would moisten stale bread with milk or eggs and reheat it.
How Do You Keep It From Being Soggy?
The secret to keeping it from getting soggy is to not oversoak the bread and use the right bread. The bread that’s too thin will be flimsy to hold the mixture and bread that’s too thick will never cook. It’s hard to make these puff soggy because of the way they are cut, which is a benefit!
You also want it to be more eggy than milky and you want to make sure the temperature is right so you don’t scorch the outside of the bread while leaving the inside soggy.
What’s the Difference Between Eggy Bread and French Toast?
They are not the same things! Despite being very similar, they have one big difference: eggy bread is savory while French toast is sweet.
How Long Should You Soak French Toast?
You don’t actually want to soak the bread. This will make it soggy. Instead, dip one side in the egg and milk mixture and then quickly flip it. Once both sides are coated, put it on the griddle.
Can French Toast Be Kept Overnight?
Yes! Surprisingly, you can make it ahead of time and reheat it in the morning.
Do You Need to Refrigerate French Toast?
If you make it the night before, you should refrigerate it, especially since it contains milk and eggs. You can also make an overnight French toast casserole that you prep the night before, refrigerate, and then bake in the morning.
Is French Toast Good Reheated?
Just pop it in the microwave for about 30 seconds, plate it up, add some toppings and no one will be the wiser that you actually made it the day before. You can even heat it up in the toaster or on the griddle as well, which will bring back some of the crispness.
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Ingredients
- 1 loaf french bread
- 3 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla bean paste, or vanilla extract
- 5 tbsp vegetable oil, or more if needed
- 1 tbsp butter
Instructions
- Cut the french bread roll into 1-2″ cubes.
- In a large bowl, whisk together the eggs, milk and vanilla paste.
- Add the bread cubes into the bowl with the egg mixture and move them around until they’ve all been coated. Let them soak for a few minutes.
- In the meantime, heat the oil and butter in a frying pan. When the oil is hot, place the cubes in the pan.
- Turn them often so they don’t burn on one side.
- Once they become a dark golden brown, remove them. Add butter, syrup and powdered sugar to the top. Enjoy
invitation consultants says
looks delicious! the puffs make it shareable and would be sweet for a brunch party!
Sugar and Charm says
It’s perfect for a large group!! I’ve made it several times Christmas morning and it’s always so yummy and such a hit!! 🙂 Thank you for all of the sweet comments!
livewhatyoulovekris says
Oh man, these look amazing! Can’t wait to try them!
Kai Mercado says
oh my god this looks AMAZING
Splenderosa says
Love that they are bite-sized. So easy to handle, and so pretty.
xx’s Marsha
picky girl says
I love any variation of French toast. I make Paula Deen’s French toast casserole every year for Christmas morning. I can’t make it any other time, or I’ll eat it all. So amazingly good. This looks awesome because I could do smaller batches.
Jackie | Believe Notes says
These are definitely going to be on the menu next weekend! I love all your recipes!
Jackie | http://www.believenotes.com
-Wait and C- says
This looks so yummy!! I need to try them next week-end 🙂
Thanks for sharing!! (I still wonder why they are called French toast since it’s not something that we’re used to cooking, but you got me soooo hungry!)
Sugar and Charm says
I think it’s called French Toast because it uses french bread? I don’t know, haha!!
Heather H says
Yum! I love the idea of a Sweet Mornings series. I’m always on the lookout for new twists on traditional breakfast fare.
Omziin says
I can’t wait to try this recipe.
http://pretty-updates.blogspot.com/
Marie-Charlotte B says
You know I’m French & I never ate that ! But that looks yummy !
Sugar and Charm says
Hahah!! Yeah, I don’t think it’s very popular in France! But, we use what we call french bread to make it! It’s really yummy!!!
Monica says
These look soooo yummy! I can’t wait to make them. I was just telling my Hubby today that I really want to have a brunch party soon. 🙂
rachelpretzel says
Wow!! I’m already hungry, it looks so yummy!
I discovered your blog two weeks ago and I can say now that I’m addicted to it! 🙂
Regards from Spain!
rachelpretzel.wordpress.com
Martin Lane Designs says
Looks amazing, I can’t wait to try them. Bring on the brunch recipes…I’m a huge fan!
Exquisite Wanderings says
Can vanilla extract be substituted for the vanilla bean paste? I’m not sure where to find that.
Sugar and Charm says
Yes! I just like vanilla bean paste because it has a rich vanilla flavor, but vanilla extract is good too!
Exquisite Wanderings says
I used this recipe this morning and it turned out delicious! Thanks so much 🙂
Kathy Shea Mormino says
These look to die for! My kids will go nuts for these!
I would love to have you link up with us at the Clever Chicks Blog Hop this week!
http://www.the-chicken-chick.com/2012/10/clever-chicks-blog-hop-5-happy-hen.html
I hope to see you there!
Cheers!
Kathy
The Chicken Chick
AK says
DELICIOUS