288 Reviews of Denny's-Style French Toast

From: CountryLady

On Jul 4, 2005

Great French toast - as good as (or better) than Denny's! TIP: Mix the cinnamon into the vanilla before adding to the egg mixture - it won't float on top. Thanx for posting Earnhardt!

From: Kelly Green

On Sep 8, 2004

Wow! Are my friends impressed with me! I used french bread that I sliced 1" thick at a slant, and followed everything else as directed except for adding a little extra milk at the end to make the last bit of egg mixture go a little further. I had enough of the mixture for the whole loaf of bread. Be careful not to get your griddle too hot. Served this with bacon and homemade hot maple syrup and my guests are still raving. Delicious!!

From: KCShell

On Sep 16, 2005

There is probably not too much I can add with all the wonderful reviews but I did want to say that for those of you who have dietary concerns, I made a portion for myself today with egg substitute and "very vanilla" soy milk. I followed the directions otherwise, except did not use butter to cook it. It was perfect to me and I felt good eating the "same" thing that the rest of the family eats. Oh, and my picky 15 year old daughter who will not eat any type of "bread thing" had one and a half slices of the regular recipe! Thanks KCShell

From: Mereaux

On Nov 1, 2006

This was simply the best French toast I've ever had! We actually had a breakfast for dinner get-together last night and I made these along with some eggs, sausage, and a hashbrown casserole. Everyone loved them. I followed the recipe exactly. If you have an electric mixer, I would recommend using that to break up some of the clumps in the batter. I tried to hand whisk, but when that wasn't getting the job done, I whipped out the equipment. Great recipe and thanks for sharing, Earnhardt!

From: Pismo

On Dec 8, 2006

I've finally found a recipe that doesn't make my finished french toast soggy in the middle or taste like eggs. I definitely think the flour is the key ingredient. I've tried this both with Texas Toast and French bread and I have to say that French bread is definitely better. Thanks for a great recipe!

From: mamadelogan

On Jul 14, 2008

I made this twice and the first time I followed the directions exactly and it was good but it needed some tweaking. The second time I mixed the batter the night before in a blender with 1/8tsp salt and 1/4tsp of cinnamon. This helped the flour absorb the batter. I also left the bread out the night before to help dry it out so the bread would absorb the batter better. The following morning all I had to do was dip and cook and the results were better the second time around.

From: Connie K

On Sep 11, 2004

'The best French toast I've ever had!'. DH was very happy with this recipe. Very tasty! I had enough 'batter' for a few more pieces of bread. It goes a long way!

From: Southern Lady

On Aug 3, 2005

This is truly delicious! Next time I will mix my cinnamon in the vanilla because mine floated to the top. I also used regular bread and the recipe was expanded with more slices of toast. Picky eaters ate it, too, and loved it. RECOMMEND! Thanks

From: God's_sugarcookie

On Oct 30, 2006

This was great! I usually don't like French Toast that much, but I thought this one was good! I understand why "Cabnolen's" batter was too sticky to work with--I had this problem too when I tried to dip my first piece of bread. The problem was that I had not whisked it enough and so the egg was clumping and making it difficult to dip. Once I gave it a good whisk the dipping went very smoothly and it was easy. Thanks!

From: AJay

On Feb 28, 2007

This is some of the best French toast I have ever eaten and definitely the best I have ever made!! I did learn a couple of things as I made it though... 1) It is probably best to use a high-quality, dense, rustic-type French bread such as that made by La Brae Bakery (which is what I used). I had a bit of egg batter left over at the end so I tried a couple of slices of Wonder bread. The toast made with Wonder bread was bland and mushy while the toast made with La Brae French bread was MUCH more flavorful and had a great soft/chewy texture. 2) It might be a good idea to cook a test slice and then cut it in half to see if the egg mixture has penetrated the bread sufficiently. Unfortunately, I had cooked almost all my slices before I checked and realized I really should have been soaking my dense French bread slices about 45 - 60 seconds per side. The recipe poster mentioned that she forgot the source of the recipe — I am not sure, but it might be from Todd Wilbur's Top Secret Recipes. This is an awesome recipe; thanks for posting it!