Double-Dipped French Toast

published Dec 19, 2020
Double-Dipped French Toast

Ultra decadent French toast made by baking it in the oven before frying it in a skillet.


Prep15 minutes

Cook30 minutes to 36 minutes

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Maple syrup is poured over a stack of french toast.
Credit: Yossy Arefi

Making a warm batch of crisp, custardy French toast is the ultimate way to spend a lazy weekend morning. And while I most often turn to challah French toast (or, if I’m feeling festive, a Starbucks latte-inspired version), I recently came across a new technique that really steals the show. It involves dipping the bread slices in custard, baking them, dipping them in custard once more, and then frying them in a skillet — and it has vastly improved my French toast game.

Credit: Yossy Arefi

What Makes Double-Dipped French Toast Better?

This recipe is adapted from a Yotam Ottolenghi recipe in his cookbook Plenty. His version, which he dubs “Super French Toast,” is inspired by a dish he had at Rose and Sons in Toronto. The double-dipping technique gives the French toast a rich, decadent texture that’s a cross between bread pudding and French toast. The center gets rich and custardy, while the outside crisps up during the final frying — like a slice of bread pudding that’s fried in butter.

Get the book: Plenty by Yotam Ottolenghi, $17.99

The Best Bread for Double-Dipped French Toast

Because this French toast gets dipped in the custard twice, it’s important to use a hearty bread that can stand up to the custard. Our favorite breads to use are challah and brioche, but any lofty, chewy bread will work just fine. Hawaiian bread, Italian bread, or even sliced potato bread would work well in this recipe and not get too soggy.

Read more: How To Make Challah Bread

3 Tips for the Best Double-Dipped French Toast

Before you head into the kitchen to make this French toast, keep these tips in mind.

1. Slice your own bread. Skip the pre-sliced, store-bought white bread and instead cut your own slices from a loaf of challah of brioche. This way, you can make the slices nice and thick so they don’t fall apart.

2. Coat your parchment paper with nonstick cooking spray. The French toast has a tendency to stick to the parchment paper while baking, so make sure to generously spay the parchment paper with nonstick spray.

3. Feel free to add additional spices to the custard. Our recipe includes cinnamon and vanilla extract in the custard, but feel free to add additional spices like nutmeg, clove, or even orange zest to add even more flavor.

Double-Dipped French Toast

Ultra decadent French toast made by baking it in the oven before frying it in a skillet.

Prep time 15 minutes

Cook time 30 minutes to 36 minutes


Nutritional Info


  • Cooking spray

  • 1 (1-pound) loaf

    unsliced challah or brioche bread

  • 4 cups

    (1 quart) half-and-half (or 2 cups each whole milk and heavy cream)

  • 6

    large eggs

  • 1/2 cup

    granulated sugar

  • 1 tablespoon

    vanilla extract

  • 1 teaspoon

    ground cinnamon

  • 1/4 teaspoon

    kosher salt

  • 8 tablespoons

    (1 stick) unsalted butter, divided

  • For topping: maple syrup, whipped cream, fresh berries


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

  2. Cut 1 (1-pound) loaf challah or brioche bread into 12 slices. Place 4 cups half-and-half, 6 large eggs, 1/2 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt in a large bowl and whisk until smooth and no streaks of yolk remain.

  3. Soak the bread 1 slice at a time: place in the milk mixture and soak, flipping once, until moistened but not falling apart, about 10 seconds per side. Place onto one of the prepared baking sheets. Repeat with the remaining slices, placing 6 slices on each baking sheet. Do not discard the leftover milk mixture.

  4. Bake until the bread is light golden-brown and firm to the touch, 18 to 20 minutes. Let cool for 20 minutes on the baking sheets.

  5. Place 1 slice of the cooled bread back into the milk mixture. Soak, flipping once, until moistened but not falling apart, about 10 seconds per side. Return to the baking sheet and repeat with the remaining slices.

  6. Melt 2 tablespoons of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 3 slices of the bread in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate.

  7. Repeat cooking the remaining slices, melting 2 tablespoons unsalted butter in the pan before each batch. Serve immediately with maple syrup, whipped cream, and fresh berries.

Recipe Notes

Storage: Leftover French toast can be stored in an airtight container in the refrigerator for 3 days.

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