The Best Japanese Hotel-Style French Toast

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By Namiko Hirasawa Chen
Updated Feb 12, 2025

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123 comments

Fluffy and tender on the inside and golden crisp outside, the best French Toast we‘ve ever tasted was during a trip to Japan. I‘ve recreated it here following the chef‘s recipe and tips. Now, you can make this amazing dish at home for breakfast or brunch!

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Syrup being poured from a small pitcher onto two slices of Japanese hotel-style French toast, served on a plate with fresh strawberries and blackberries.

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French Toast at a Glance

Japanese hotel-style French toast is a thick-cut baguette soaked in a sweet egg custard, pan-fried in butter until golden, and finished in the oven. Each slice has a lightly crisp, buttery crust and a soft, creamy center.

Why You’ll Love It

Japanese hotel chef’s recipe – This recipe uses the original measurements shared by a hotel chef in Japan to recreate the unforgettable French toast I tasted there.
The perfect texture – Unlike soft white bread, a baguette holds its shape as it absorbs the custard, creating a soft, creamy center and a deliciously chewy crust without turning mushy or falling apart.
Extra creamy custard – A generous amount of whole milk and fresh eggs create a richer and creamier center than traditional French toast.

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What readers say
I made the French toast as breakfast and indeed… super delicious! The attractive smell woke up my husband. It was a good feeling for both of us.
DIANE CLAEYS

My Recipe Story

I first tasted this incredible French toast at Asaya Hotel (あさやホテル) in Kinugawa Onsen, Japan. Mr. JOC tried it first and kept saying, “This is so good!” Of course, I had to get my own — and he was right. The buttery, crisp edges and creamy, custardy center made it one of the best French toasts we’d ever had.

Then, Mr. JOC surprised me by walking straight up to the chef and asking for the recipe! I was sure the chef wouldn’t share it, but he kindly gave us the exact measurements they use at the hotel. He also emphasized using quality eggs, milk, and baguette.

Back home, I scaled down the chef’s recipe so we could enjoy this special French toast anytime. Thanks to the wonderful chef at Asaya Hotel (and Mr. JOC for asking), I’m so happy to share it with you!

If you love making breakfast at home, try my Fluffy Souffle Pancake, Brown Butter Banana Bread, and Homemade Fruit Granola (Furugura) next!

Two pieces of golden-brown Japanese hotel-style French toast served on a plate with fresh blackberries, sliced strawberries, and cutlery.

Key Ingredients

Baguette – For the best result, use French baguette, not slices of white bread, for this recipe.
Eggs – Use good quality organic eggs.
Milk – Use milk with a higher fat content to yield a creamier batter. You can add a splash of heavy cream if you like.
Vanilla Extract – Vanilla adds a rich base note of flavor, even when it isn’t the main flavor in french toast. You can skip it if you don’t have one.
Sugar – You might be shocked to see the amount of sugar used in the recipe, but don’t let it deter you. The recipe uses way more milk than typical French toast recipes and ratio-wise, the sugar amount is reasonable compared to other French toast recipes. Of course, you can use less sugar, but I kept to the same original recipe from the Chef.
Butter – Since you’re going to enjoy this French toast to the fullest, use good quality butter to cook the French toast, not cooking oil spray. Butter plays a part in flavoring the French toast.

Optionally, you can add cinnamon too. The Chef’s recipe does not include it so I didn’t add it in this recipe, but I use some ground cinnamon in my French toast and it’s always delicious!

How to Make the Best Japanese Hotel-Style French Toast

Make the custard: Whisk the eggs, sugar, vanilla, and whole milk in a large bowl until smooth.
Slice and soak: Cut the baguette into 1½–2-inch-thick slices. Arrange in a deep baking dish, pour the custard over the top, and soak for 5 minutes per side.
Preheat and prep: Preheat the oven to 350°F (180°C). Melt the butter in a large skillet over medium-low heat.
Pan-fry the dry side first: Place the soaked baguette in the skillet with the drier side—the side that faced up while soaking—down first. Cook both sides until golden brown.
Finish in the oven: Transfer to a baking sheet and bake for 6 minutes, until puffed and custardy in the center. Dust with powdered sugar, drizzle with maple syrup, and serve warm.

Hands using a wire whisk to beat a pale yellow mixture for Japanese hotel-style French toast in a glass bowl.

An egg mixture for Japanese hotel-style French toast being poured from a glass bowl over slices of bread arranged in a baking dish.

Thick slices of Japanese hotel-style French toast cooking in a hot pan.

Hands wearing silicone mitts pull a baking sheet of golden-brown Japanese hotel-style French toast from an oven.

Two slices of Japanese hotel-style French toast on a plate with fresh strawberries and blackberries, with more French toast in the background.

Nami’s Recipe Tips

Use a French baguette, not soft bread. Thick-cut baguette (1½–2 inches, 4–5 cm) is key to the hotel-style texture. Keep the thickness consistent so each piece absorbs the custard and cooks evenly.
Soak for 5 Minutes Per Side. This allows the baguette to fully absorb the rich custard while maintaining its sturdy structure. This makes it a fantastic way to put stale or leftover baguettes to good use — you can even freeze leftover slices in a plastic bag to keep on hand for entertaining!
Master the “Dry-Side First” Pan Fry: When placing the soaked baguette into the hot pan, lay the “dry” side down first (the top side facing up in your baking dish). Cooking this side first seals in the liquid custard and prevents excess egg batter from forming scrambled egg edges on the hot pan.
Don’t skip the oven finish. After pan-frying, bake the French toast at 350°F (180°C) for 6 minutes. The gentle oven heat cooks the custardy center evenly and helps the toast puff up while keeping the outside golden.
Choose High-Fat Milk & Fresh Eggs: Japanese hotel chefs rely on high-quality dairy to achieve that rich, luxurious texture. Use whole milk (or add a splash of heavy cream) and fresh organic eggs for the creamiest batter base.

Two slices of Japanese hotel-style French toast on a plate with fresh blackberries and strawberry slices, with more French toast, coffee mugs, and silverware in the background.

Two slices of Japanese hotel-style French toast served on a plate with fresh blackberries, strawberry slices, a knife, and a fork.

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