Brunch season is upon us! Whether you’re in the mood for laid back and lazy or showstopping and decadent – classic French toast is a deliciously reliable dish that seldom fails to please. Its first recorded history dates back to a fourth century cookbook from the Roman Empire, though it’s likely that versions of this dish have existed as long as there’s been leftover bread. Various versions of bread soaked in egg and milk abound, some with clever names such as the German arme ritter (“poor knights”) and French pain perdu (“lost bread”).
Day-old bread works best for this preparation as it results in a finished product that is fluffy and custardy as opposed to soggy and stodgy. Crusty baguette or luxe brioche-type bread is ideal, but really any type works well. For a protein-packed breakfast with staying power, consider using fiber rich, sprouted whole grain sandwich bread.
French toast in my house growing up was always seasoned with freshly ground black pepper and nutmeg rather than cinnamon. Black pepper may seem like a surprising inclusion, however it plays incredibly well with nutmeg and is a classic, harmonious combination, especially in egg-based dishes. While many may think of French toast as a super sweet dish laden with whipped cream, syrup and fruit, it performs equally well as a savory dish topped with nutty Swiss cheese, herbs or mushrooms.
One variation that leans both savory and sweet is the Monte Cristo sandwich. A southern California take on a French croque monsieur (a ham and Gruyere sandwich that’s slathered with bechamel sauce before being broiled), it was featured on Disneyland’s Blue Bayou Restaurant menu in 1966. Served dusted with powdered sugar and a dollop of jam, the Monte Cristo sandwich has since become widely popular around the country. Serve it in the classic sweet-savory style or make it your own with additions like caramelized onions, pickled peppers or roasted mushrooms for an earthy vegetarian alternative.
Classic French toast
Ingredients:
Four eggs, divided
1 ½ cups whole milk
½ cup half and half or whipping cream (or just use 2 cups milk)
A generous pinch of salt
⅛ teaspoon finely ground black pepper
⅛ teaspoon finely grated nutmeg
8-10 slices bread
Sweet or savory toppings to serve, such as powdered sugar, cinnamon sugar or maple syrup, fresh fruit and whipped cream. Savory topping ideas include minced herbs, Gruyere cheese or a simple mushroom white wine sauce.
Turn the oven onto warm and place a sheet pan topped with a wire rack inside. Crack two of the eggs into a shallow baking dish. Separate the remaining two eggs. Being careful not to break the yolks, crack those eggs into a small bowl and pluck out the egg yolks. Add the egg yolks to the baking dish with the whole eggs (freeze the remaining egg whites for future use or discard). Add the milk, cream, salt, black pepper and nutmeg and whisk thoroughly to combine.
Heat a large nonstick skillet over medium-low heat and add a small knob of butter. While the butter melts, place two or three slices of bread into the egg mixture. Flip them a few times until they are fully saturated with the egg mixture. When the butter in the pan is sizzling, gently lift a slice of the soaked bread out of the pan and give it a few seconds for excess egg mixture to drip away, then carefully transfer to the pan. Continue until the skillet is filled, making sure to leave some room in between the slices so they brown properly. Cook the slices for about two minutes over medium-low heat, until they release from the pan and are beginning to brown.
Flip the bread (you may want to add a bit more butter at this point depending on what’s in the pan) and continue cooking until it’s golden on the bottom and they spring back in the center when pressed lightly with a finger. Serve immediately or hold in a preheated oven and top as desired.
Monte Cristo variation
To the above ingredients, add:
6 ounces each thinly sliced ham and turkey (roasted mushrooms is a delightful vegetarian substitute)
2 tablespoons each mayonnaise and Dijon mustard
8 ounces sliced Swiss cheese (Gruyere or Emmenthal are good)
Mix together the mayonnaise and mustard in a small bowl. Spread the mayo mustard mixture onto the insides of the bread, then top half the slices each with three ounces of meat and two ounces of the cheese. Top with the remaining bread.
Heat a large skillet over medium low heat and add a knob of butter. Dip two of the sandwiches into the baking dish with the egg-milk mixture on both sides. Allow the egg mixture to evenly saturate the bread but do not soak. When the butter is sizzling, carefully place the two sandwiches into the skillet and press down gently with a spatula. Cover the pan and cook on low for about three minutes, then flip and cook for two or three minutes more, adding more butter as needed. Transfer the cooked sandwiches to the rack on the warm oven and repeat with the remaining sandwiches.
Serve lightly dusted with powdered sugar and jalapeno jam on the side, if desired.
Ashley Meyer is a chef and freelance writer based in Springfield.
This article appears in April 23-29, 2026.
