✔ Updated · fixed batter ratio + cook times for thick bread
My Denny's French toast is a copycat-style take on the diner breakfast favorite: thick slices of Texas toast dipped in a smooth vanilla custard and griddled until the outside is golden and a little crisp while the middle stays soft.
At a glance
The one tip that matters: Whisk the flour into one egg first to make a smooth paste, then add the rest. Flour dumped straight into the milk forms lumps that stick to the bread.
The small detail that makes the difference is a spoonful of flour whisked into the egg batter, which gives the slices a light crust instead of a soggy finish. Slightly stale, thick bread and a medium griddle do the rest. Make-ahead, freezing and topping ideas are below.
Why You'll Love This French Toast
- Golden, crisp edges and a soft, custardy center, diner-style.
- Pantry ingredients: eggs, milk, flour, powdered sugar, vanilla and thick bread.
- Ready in 25 minutes, and it freezes well for quick weekday breakfasts.
What Makes Denny's-Style French Toast Different?
Diner French toast is all about thick bread and a batter that cooks into a light crust. Texas toast soaks up plenty of custard without falling apart, and a few tablespoons of flour in the egg batter help the outside turn golden and slightly crisp on the griddle while the center stays soft.
Powdered sugar in the batter, rather than granulated, dissolves instantly and keeps the coating smooth, and a dusting on top finishes each plate. For other breakfast-chain versions, try our IHOP French toast and Cracker Barrel French toast.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use thick, slightly stale bread. Texas toast or thick-sliced white bread about 1 inch thick holds the batter without collapsing. Fresh bread works if you dry the slices in a 300°F oven for 5 minutes first.
- Make the flour paste first. Whisk the flour into one egg until smooth before adding everything else, so the batter coats the bread evenly with no lumps.
- Don't over-soak. About 10 seconds per side is enough. Longer and thick bread turns soggy in the middle.
- Medium heat, not high. Thick slices need 2 to 3 minutes per side for the custard in the center to set before the outside burns.
- Keep batches warm on a rack. A wire rack in a 200°F oven keeps the bottoms crisp; stacking slices on a plate steams them soft.
Denny’s French Toast (Copycat)
4
servings10
minutes15
minutes410
kcal25
minutesCopycat-style Denny’s French toast: thick slices of Texas toast dipped in a smooth egg, milk and vanilla batter with a spoonful of flour, then griddled in butter until golden and crisp at the edges and soft and custardy inside. Dust with powdered sugar and serve with syrup.
Ingredients
- For the Batter
3 tablespoons all-purpose flour
4 large eggs
2 tablespoons powdered sugar, plus extra for dusting
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
1 pinch salt
1 1/4 cups whole milk
- To Cook and Serve
8 slices thick-sliced white bread (Texas toast, about 1 inch thick), slightly stale
2 tablespoons butter, for the griddle
maple syrup and butter, to serve
Directions
- Make the Batter
- In a wide, shallow dish, whisk the flour with one of the eggs until you have a smooth paste with no lumps. Whisk in the remaining eggs, then the powdered sugar, vanilla, cinnamon (if using) and salt.
- Slowly whisk in the milk until the batter is smooth and evenly combined.
- Dip and Cook
- Heat a griddle or large nonstick skillet over medium heat (about 350°F on an electric griddle) and melt a little of the butter. Heat the oven to 200°F to keep finished slices warm.
- Dip a slice of bread into the batter for about 10 seconds per side, so it soaks in but doesn’t fall apart. Lift it and let the excess drip back into the dish.
- Lay the slices on the griddle and cook for 2 to 3 minutes per side, until deep golden brown and slightly crisp at the edges and the center springs back when pressed. Add a little butter between batches.
- Keep the cooked slices warm on a wire rack in the oven while you cook the rest.
- Serve 2 slices per plate, dusted with powdered sugar, with butter and warm maple syrup.
Notes
- You are no doubt wanting authentic Denny’s French Toast. It may seem like a small thing. But how you cut the bread is important. Cut it diagonally so that it looks and tastes better. There’s a reason for this (and it works with sandwiches too). By creating a longer edge you get less crust with each mouthful.
- The batter can be made a day ahead of actually cooking. Just make it following the recipe and store it, covered, in the refrigerator.
- Don’t soak your bread for too long. Whilst you can make the batter for up to a day in advance, if you leave your bread in for too long it will go soggy and break up. Only coat your bread when you are ready to cook the recipe.
- Nutriton: Calories: 252kcal | Carbohydrates: 33g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 471mg | Potassium: 171mg | Fiber: 1g | Sugar: 8g | Vitamin A: 305IU | Calcium: 201mg | Iron: 2.7mg
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Toppings, Make-Ahead and Freezing
- Classic: butter, warm maple syrup and a dusting of powdered sugar (my favorite).
- Fruit: sliced strawberries, blueberries or bananas with a spoonful of whipped cream.
- Savory side: serve with bacon or sausage and eggs for a full diner-style plate.
- Make the batter ahead: whisk it the night before, cover and refrigerate. Whisk again before dipping.
- Freeze: cool cooked slices, freeze flat on a tray, then bag for up to 2 months. Reheat from frozen in the toaster or oven.
- For kids: cut the bread into sticks before dipping for French toast sticks, like our Burger King French toast sticks.
Frequently Asked Questions
What bread is best for Denny's-style French toast?
Thick-sliced white bread, often sold as Texas toast, about 1 inch thick. Use the plain sliced loaf, not the frozen garlic Texas toast. Brioche or challah sliced thick also work and give a richer result.
Why add flour to French toast batter?
A few tablespoons of flour give the batter a little body, so it clings to the bread and cooks into a thin, lightly crisp crust instead of a soft, eggy surface. Whisk it into one egg first to avoid lumps. I learned that after one very lumpy first batch.
Why is my French toast soggy in the middle?
I’ve been there. Usually the bread soaked too long, the bread was too fresh, or the heat was too high so the outside browned before the center set. Use slightly stale thick bread, dip about 10 seconds per side and cook over medium heat for 2 to 3 minutes per side.
How many calories are in this French toast?
Made as written, a serving of 2 slices is about 410 calories before syrup. Each tablespoon of maple syrup adds about 50 calories and a pat of butter about 35.
Can I freeze French toast?
Yes. Cool the slices completely, freeze them in a single layer on a parchment-lined tray, then bag them for up to 2 months. Reheat from frozen in a toaster, or in a 375°F oven for 10 to 12 minutes, until hot and crisp.
How do I reheat leftover French toast?
Refrigerate leftovers for up to 3 days. Reheat in a toaster, in a skillet over medium heat for 2 minutes per side, or in a 350°F oven for 8 to 10 minutes. The microwave works but makes them soft.
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Denny’s french toast was so good!