February 14, 2017

Fluffiest French Toast Ever

Recipe: Kristen Eppich

Prep Time: 30 Minutes

Total Time: 12 Hours

This french toast recipe from the Okura Hotel in Tokyo was featured in our 30th anniversary issue.


  • 1 large loaf dense white bread or challah, unsliced, 450-600 g
  • 6 large eggs
  • 1 1⁄2 cups whole milk
  • 1⁄4 cup sugar
  • 1⁄2 tsp pure vanilla extract
  • 1⁄4 tsp salt
  • 1 grind of pepper (from pepper mill)
  • 2 tsp unsalted butter
  • 2 tsp vegetable oil
  • Grade A Golden maple syrup (to serve)


Yield: Serves 4 to 6

Assemble And Chill Toast

  1. Slice bread into 11⁄2″ slices. Trim off crusts if desired.
  2. Beat eggs with milk, sugar, vanilla, salt and pepper.
  3. Lay bread slices flat in single layer in baking dish where they fit snuggly.
  4. Pour egg mixture over slices. Cover with plastic wrap and refrigerate 12 hours or overnight, flipping once halfway through.

Cook Toast

  1. Preheat oven to 300°F.
  2. Heat butter and oil in deep frying pan with lid over medium-high.
  3. Place bread slices in pan two at a time. Don’t crowd pan because slices will expand as they cook. Cook 2 minutes or until golden brown. Flip and repeat.
  4. Reduce heat to low and cover pan with lid. Cook 5 minutes, then flip and cook 5 more minutes covered. Transfer to a dish and keep warm in oven.
  5. Repeat with remaining slices, adding more oil and butter to pan as needed.
  6. Serve immediately with Grade A Golden maple syrup.

Donna Griffith


House & Home November 2016


Stacey Smithers