Golden, fluffy French toast made with simple pantry staples—easy to prepare, perfectly spiced, and ideal for a cozy breakfast or brunch.
Jessica’s Recipe Science
- Soaking bread in a mixture of eggs and milk allows it to absorb the liquid, which sets during cooking, creating a custard-like texture inside.
- Cooking French toast on medium heat ensures that the outside browns and caramelizes through the Maillard reaction while the inside cooks evenly without becoming soggy.
- Adding sugar to the egg mixture promotes caramelization on the bread’s surface, enhancing flavor and giving the toast a golden, crispy exterior.
Featured Comment 10
“We had breakfast for dinner at night and this French Toast was the favorite!! Thanks!”—Brenna
Why It Works
The best French toast recipe guaranteed to bring instant smiles. It’s a clever way to turn bland slices of bread into a lovely gourmet breakfast. The custardy coating is what makes each piece irresistible. It’s perfect for those laid-back weekend mornings or holiday times with family.
The technique for making French toast from scratch is straightforward. All you need are everyday pantry items like eggs, milk, brown sugar, spices, and vanilla. Toast the bread, soak it in the custard, and fry it until crisp and puffy. You can now enjoy a homemade bistro-style dish without changing out of your pajamas.
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Ingredients You’ll Need
- Bread: The best bread to use is thick 2/3- to 3/4-inch slices, such as brioche, challah, or white bread, to ensure it can support the heavy custard. Most pre-sliced loaves from the market are thin, so scour the aisle for a wide-cut variety or cut at home for more control. Leftover or day-old bread works best because it’s already dry. Fresh bread can get soggy when dipped in the batter. A simple toasting technique helps dry the pieces.
- French Toast Batter: A custard mixture that combines eggs, whole milk, brown or granulated sugar, vanilla, ground cinnamon, nutmeg, and a pinch of salt. For a richer consistency, use heavy cream.
- Toppings: A dusting of powdered sugar (confectioners’ sugar) and maple syrup are classic toppings.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to whip up this easy French toast recipe, switch things up! Here are some tasty ways to customize the dish:
- Bread: Different types of bread can be used based on your preferred taste and texture. Try whole wheat bread or sourdough for a more interesting taste. Use gluten-free bread if you have dietary restrictions.
- Churro: Sprinkle cinnamon sugar on the toast for a homemade churros flavor.
- Nutella: Spread the slices with Nutella for a chocolate-hazelnut combo.
- Bananas Foster: Get a taste of New Orleans and try my bananas foster French toast recipe.
- Tiramisu: Add some coffee, cocoa powder, and liqueur to the batter for a tiramisu flavor.
- Apple Cinnamon: Top with apple pie filling for a fall brunch.
- Cheesecake: Stuff the French toast with sweetened cream cheese, ricotta cheese, and lemon.
- Berries: Add fresh fruit like strawberries, blueberries, raspberries, or blackberries. Make a warm berry compote to pour on top.
- Casserole: Make a baked French toast casserole instead of frying individual pieces.
How to Make French Toast
Step 1: Toast the Bread
Here’s an easy solution if your slice of bread is very soft. Pop the slices in the toaster on a low setting until lightly golden and crisp. Hot air will dry the surface, making it easier for the custard to absorb. If you begin the process with soft, moist bread, it will become too soggy and hard to handle.
Expert Tip: If making a large batch for a family, place the pieces in a single layer on a wire rack set on a rimmed baking sheet. Toast the bread in a low-heated oven at 300ºF (150ºC) for several minutes to dry. It’s similar to making homemade croutons, but you don’t want the bread overly browned or hard.
Step 2: Make the Custard
The perfect ratio for the custard coating is 1 cup of milk, 2 large eggs, and 2 yolks. Using whole eggs plus extra yolks ensures the custard sets properly and has creamy centers. Too many egg whites create a rubbery texture because the albumin protein solidifies when cooked.
Pro Tip: Adding brown sugar and vanilla extract gives a hint of sweetness. When fried in the pan, a generous amount of cinnamon and a pinch of nutmeg create enticing baked aromas.
Step 3: Dip the Bread
Add the custard to a shallow dish, then dip the bread in the egg mixture for up to 20 seconds on each side. It’s not going for a long swim; it’s just a brief soak to wet the surface. As it sits, waiting to be fried, the moisture will gradually move toward the middle. Letting it soak too long will turn the bread completely soggy.
Step 4: Pan-Fry the Bread
I like using a nonstick pan, a cast-iron skillet, or a large griddle to make it easy to flip and fry the bread. The latter retains heat well between batches and creates a crisp crust. This pan only works well if you add more butter between batches to prevent sticking.
Use medium-low heat to cook each side. In just a few minutes, the custard sets, and the eggs will no longer be raw. The surface dries and takes on a beautiful golden hue. If the heat is too high, the outside will cook too fast, and the inside will taste too wet. I recommend cooking only two slices at a time to limit steam buildup.
Step 5: Garnish and Serve
Delicious French toast topped with powdered sugar and pure maple syrup is a must. Freshly sliced bananas, strawberries, your favorite jam or marmalade, or blueberries are excellent fruit additions. Pair with scrambled eggs and sausage for a hearty meal.
For a dessert twist, drizzle with homemade caramel sauce or chocolate, add a dollop of whipped cream, or sprinkle with chopped nuts.
Frequently Asked Questions
Thick slices of homemade white bread or brioche are my top choices. White bread has a neutral flavor and effortlessly absorbs vanilla and cinnamon. Brioche has a more decadent dough made of eggs and sugar, which makes it dense and slightly sweeter. Homemade wheat bread is another option that adds a nutty flavor and hearty bite from the bran. Croissants, or even Hawaiian rolls, are popular choices.
A classic French toast recipe uses stale bread, called lost bread or “pain perdu” in France. Fresh homemade baked loaves naturally dry out within a few days, unlike store-bought products, which contain special preservatives to keep the crumb moist and can take weeks to dry out. The dried bread makes it easier to soak up the rich custard, turning leftover bread into perfect French toast slices.
Take a peek underneath after the bread has been cooking for about 3 to 5 minutes. It should be golden brown, dry to the touch, and lightly crisp. Flip over and cook the other side until the center puffs up and the custard is fully cooked, about 3 to 4 minutes.
Keep the cooked toast warm in the oven at 200ºF (93ºC) when making a large batch. Place them on a wire rack on a sheet pan or directly on the baking sheet.
Yes! It’s a great way to meal prep for breakfast recipes. Once the toast is cooked, cool it, then transfer it to a freezer-safe bag in a single layer. Freeze for up to 3 months. Reheat in a toaster or the oven at 350ºF (177ºC) until warm.
Butter is the fat of choice for frying the French toast. As the butter heats, the milk solids lightly toast, creating a toffee-like flavor and aroma, just like brown butter. Make sure to clean the pan in between batches to prevent those lovely solids from burning. A more neutral vegetable oil works as well; you will achieve a crisp surface, but it won’t be as flavorful.
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If you tried this French Toast recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
French Toast
Ingredients
- 8 slices white bread, ⅔ to ¾" thick
- 1 cup milk
- 2 large eggs
- 2 egg yolks
- 1 tablespoon brown sugar, or granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter
- ¼ cup powdered sugar
- 1 cup pure maple syrup
Instructions
- Dry the Bread – If using soft, fresh bread, set the oven rack to the middle position and preheat to 300ºF (149ºC). Place the slices on a wire rack set on a baking sheet. Warm the bread until dry to the touch but not browned, about 10 to 14 minutes, flipping halfway through.Alternatively, for a small batch, use a toaster on the lowest heat setting. The bread will become drier as it cools at room temperature.
- Make the Custard – In a large shallow bowl, whisk together the milk, eggs, egg yolks, brown sugar, vanilla, cinnamon, nutmeg, and salt.
- Dip the Bread – Soak the bread for 15 to 20 seconds on each side. Use a spatula to transfer to a separate baking sheet. Whisk the custard as needed in between batches to keep the ingredients mixed. Sprinkle more cinnamon on top if desired.
- Fry the Bread – Heat a 12-inch nonstick pan or cast iron skillet over medium-low heat. Melt ½ tablespoon of butter until it bubbles. Add two pieces of bread at a time. Cook until the first side is golden brown and lightly crisp, about 3 to 5 minutes. Flip and cook the other side until golden, about 3 to 4 minutes.Wipe out the pan and add fresh butter. Cook the remaining dipped bread.
- To Serve – Right before serving, sprinkle powdered sugar on top. Serve with maple syrup or desired toppings.
Recipe Video
Notes
- Serving Size: 1 bread slice
- Using Dry Bread: Additional drying is only needed when using soft, fresh bread.
- Dry using a Toaster: Toast each slice of bread on the lowest setting. Repeat as needed until the surface is dry but not browned.
- Keeping the Toast Warm: If making a large batch, place the fried pieces inside a 200ºF (93ºC) oven while preparing the remaining slices.
- Storing: Refrigerate for up to 3 days. Freeze slices in a single layer in a plastic bag or container for up to 3 months.
- Reheating: Use the lowest setting in the toaster oven until hot. Alternatively, warm on a sheet pan in a 350°F (177 °C) oven.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Private says
Absolutely delicious! Unfortunately, I didn’t have any stale bread on hand, but the toasting method worked great! Will have again.
Jessica Gavin says
Great to hear!
Sheri says
WOW! I have never seen French toast done like that before.
I was told to get your bread slices our. Crack an egg or 2 add a little bit of milk and whisk.
Dip you bread in the mixture and fry it!
I will give your recipe a try. It’s always nice to learn something new everyday!!
Jessica Gavin says
I can’t wait to hear what you think about my french toast method. Let me know when you try the recipe, Sheri!
Dennis says
I have a Panetone loaf. Will try your recipe. Any suggestions? Dennis
Jessica Gavin says
I think slices of panettone would be perfect to use for french toast! It it’s still moist, you can lightly toast it before dipping it to soak up more of the custard. Let me know how it tastes!
John says
Made this for my wife and she loved it! Thank you. I was wondering if I could save the extra custard in the refrigerator overnight and use it the next morning?
Jessica Gavin says
Whoo-hoo! Yes, you can save the remaining custard for use the next day. I do that for my kids on the weekend to make the process quicker.
Brenna says
We had a breakfast for dinner night and this French Toast was the favorite!! Thanks!
Jessica Gavin says
I LOVE breakfast for dinner!