Make Your Breakfast French Toasts Richer, Use Only Egg Yolks

Making sliced bread into French toast is one of the few dishes that truly brings out the best in basic pantry goods. When you immerse that sliced bread in that rich custard and pan-fry it, you're creating a whole new gastronomic experience in addition to elevating the ordinary bread. While some people would prefer to create quick pancakes or quickly whip up buttermilk Belgian waffles for Sunday brunch, French toast is simpler to prepare and is a consistently elegant and adaptable food. Using different types of bread or different methods for making custard can change the recipe for French toast. There are other variations, including challah French toast, croissant French toast, panettone French toast, pumpkin French toast, and more. 

Although French toast is a beloved standard at the breakfast or brunch table, it is true that occasionally it might turn out a little eggy. If that's not your thing, here is a simple tip that you can do to not only get rid of extra eggs but also make your next batch richer. 

French toast dishes are typically simple to prepare. Bread slices are dipped into a custard that is comprised of eggs, milk, or cream, cinnamon, vanilla essence, and sugar. The bread is placed onto a hot pan and given a light browning on each side before being served with your preferred toppings. 

When there are larger egg white chunks in the custard, it becomes tricky because the bread may attach to them before it is placed in the pan. Separate the egg yolks from the whites and add them solely to your custard, advises America's Test Kitchen, as a straightforward fix. Your French toast won't have an eggy texture if you don't use the egg whites, which are more difficult to combine with the yolks and cream. Also, your flavour will be fuller. Additionally, briefly toast your bread before dunking it in the custard. You're going to serve the tastiest French toast you've ever had when you make it next. 

Here is the recipe 


  • 1 loaf challah or brioche bread, or 8-10 thick sliced white bread 
  • 3 egg yolks 
  • 1 ½ cups heavy cream,  
  • ¼ cup granulated sugar 
  • 1 tbsp vanilla 
  • ¼ tsp kosher salt 
  • 1 tsp cinnamon 
  • A pinch of nutmeg, optional 
  • Extra granulated sugar, for caramelizing 
  • Butter, for frying


If you are using a complete loaf of bread, slice it using a serrated knife. Place your bread aside and spread it out so that it dries out a bit. Combine 3 egg yolks, 1 and ½ cups heavy cream, ¼ cup granulated sugar, 1 tablespoon vanilla, 1/4 teaspoon kosher salt, 1 teaspoon cinnamon, and optionally a touch of nutmeg in a medium bowl. Whisk to combine. As soon as the cinnamon is thoroughly mixed in, the mixture will be absolutely smooth. 

In a pie plate-sized or 8-inch pan, pour the ingredients into the dish. Put a piece of bread in the mixture and let it sit there for 10 to 20 seconds. Soak the opposite side of the bread after flipping it. Medium-low heat is used to preheat an electric griddle or a sizable 12-inch skillet. Put 1 tablespoon of butter and 1 tablespoon of vegetable oil in it once it's hot (or any oil with a high smoke point.) To coat the pan, swirl it around. A space of one to two inches should be left between each slice of bread while placing the French toast on the pan. For 3–5 minutes, cook over medium-low heat. Keep a watch out for the timing since it will vary depending on your oven or griddle. 

Sprinkle roughly a half tablespoon of granulated sugar over the top (raw) side of the bread after the first side's bottom is a light brown. Toast should be flipped with the sugar side down and fried for 2 minutes or until golden brown.