French toast with potato bread is tender and moist on the inside and crispy and golden brown on the outside.
Sprinkled with cinnamon and nutmeg and topped with a drizzle of syrup, french toast is the perfect weekend treat for breakfast or brunch. In fact, my family loves it so much some nights we even have french toast for dinner.
Potato bread makes amazing french toast! The potato starch in potato bread helps the slices to hold their shape while soaking up the rich eggy custard.
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What is potato bread?
Potato bread is bread in which potato flour or potato replaces a portion of the regular wheat flour. Potato bread is similar to white bread but has a yellow tint, a thicker texture, and a light potato flavor. It is known for being extremely soft and squishy.
Can you make french toast with potato bread?
Because of its thicker texture potato bread works well for french toast. The potato starch helps the bread to soak up the custard while maintaining its shape and keeps it from becoming a mushy mess.
Potato bread is known for its soft texture which is why I like to toast it in the oven for a few minutes to dry it out so it can soak up more of the delicious egg custard.
French toast is very easy to make and uses common ingredients you likely already have in your kitchen.
Eggs: I use large eggs for this recipe.
Sugar: I typically use granulated sugar but you could substitute other sweeteners like maple syrup, honey, coconut sugar, or confectioner’s sugar.
Dairy: The choice of dairy is up to you. Heavy cream and whole milk will create richer french toast. Lighter dairy, like skim milk, will create lighter french toast. You can also use dairy alternatives like soy, oat, coconut, or almond milk.
Vanilla Extract: Vanilla is classic but you could also substitute other extracts like almond or orange.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Potato Bread: Potato makes amazing french toast because it soaks up the custard without losing its shape.
Cinnamon and Nutmeg
Square Pyrex: I prefer to use this square baking dish to mix together the custard and soak the bread because I can soak two pieces of bread at the same time.
Electric Griddle: This is my favorite electric griddle for making french toast. It is huge! I can cook nine pieces of french toast at one time.
How to make french toast with potato bread
Preheat your oven to 275 degrees Fahrenheit. Layout the pieces of potato bread in a single layer on a baking sheet.
Bake the bread in the oven for 10 minutes until it becomes dry to the touch. Preheat your griddle to 300 degrees or a large skillet on medium-low heat.
In a square baking dish, whisk the eggs and sugar together until smooth. Whisking the eggs and sugar together first breaks up the eggs and makes them easier to incorporate into the dairy.
Add the dairy, vanilla, and salt. Whisk to combine.
Dip each slice of bread into the custard mixture. Times will vary based on the thickness and dryness of your slices. You are looking for the sweet spot of maximum custard absorption without soaking so long that your bread begins to fall apart.
Coat the griddle or skillet with the fat of your choice. (non-stick spray, a 50/50 mixture of butter and neutral oil, or bacon grease) Place each slice on the electric griddle or pan and top with a sprinkle of cinnamon and nutmeg.
Flip each slice once the bottom has become nice and toasty. This will take about 3 to 4 minutes.
There are so many amazing toppings you can add to french toast to take it from pretty good to amazing!
- Chocolate Chips
- Fresh Fruit like berries, bananas, and sauteed apples
- Whipped Cream
- Fresh Jam
- Lemon Curd
- Powdered Sugar
- Peanut Butter
Allow the french toast to cool to room temperature then store in an airtight container in the refrigerator for 3-5 days.
To freeze french toast
- Once the french toast has cooled place the slices in a single layer on a sheet pan.
- Place the sheet pan in the freezer until the french toast slices have frozen.
- Place the french toast in a zip-top bag and label with the contents and date.
For maximum freshness eat the frozen french toast within three months.
To reheat, place the french toast on a sheet pan and cover with foil. Bake it in a 350-degree oven for 10 minutes. Or simply toast the slices in your toaster.
Frequently Asked Questions
The thickness of your bread will influence how long you soak your french toast. But for most pieces of bread, you want to soak it for a maximum of 10 to 15 minutes per side. If you remove the bread from the egg custard and it is soft but doesn’t fall apart you know you have hit the sweet spot.
Cook french toast over medium heat or 350 degrees Fahrenheit on a griddle. You don’t want the temperature too high or you will burn the outside and still have a soggy uncooked inside. But if the heat is too low you will dry out the bread completely waiting for the outside to brown. Medium heat will give you a crisp crust and soft center. This should take about three to four minutes per side.
Keep already cooked french toast warm in the oven while you cook the remaining slices. Preheat your oven to its lowest setting. Place the cooked french toast in a single layer on a parchment paper-lined baking sheet. Leave the french toast in the oven until you are ready to eat.
French toast batter can be refrigerated in a sealed container. I recommend using it within a day or two. I don’t recommend freezing french toast batter.
Having a too-high ratio of dairy to egg will create soggy french toast. Soaking french toast for too long will also create soggy french toast that falls apart while it is cooked. And finally cooking french toast at too high of heat will create soggy french toast. When cooked at too high of a temperature the outside of the french toast will start to burn before the interior is fully cooked.
- Use dry bread, it will soak up more custard.
- Mix the custard well. Use room temperature ingredients for your custard and mix them well. You don’t want strings of egg white showing up on your perfectly browned french toast.
- Cooking french toast at a lower temperature will allow the center to fully cook without burning the outside.
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