French toast has long been a family favorite, and this recipe is the one I usually start with. It’s a versatile recipe. You can add a different sweetener or a surprise ingredient to the batter, like orange zest, warm spices, or pumpkin purée. Serve it with a drizzle of maple syrup, golden syrup, or caramel sauce. Fruit sauces are great, too! I love it with caramelized peaches, and it is fantastic with strawberry sauce.
French Toast Tips
The Egg Batter
- The egg-to-milk ratio should be in the neighborhood of 3 to 6 eggs per cup of milk. 4 eggs to 1 cup of milk is a good ratio.
- Whisk the eggs thoroughly and add a pinch of salt. A tablespoon of sugar will slightly sweeten the custard mixture and help in the browning. Or sprinkle the battered bread lightly with sugar before you put it in the pan.
- For a richer French toast, try making the batter with heavy cream or whipping cream.
- Whisk a dash of cinnamon and nutmeg or a teaspoon or two of vanilla to the egg batter mixture.
- To each 1 cup of milk, add a tablespoon or two of bourbon and 1 teaspoon of vanilla for a grown-up brunch French toast.
- Whisk the mixture thoroughly or you’ll have patches of egg white on your cooked French toast.
The Bread
- Stale crusty bread is an excellent choice. If you’re using everyday loaf bread, toast it slightly before you dip it in the custard, and don’t let it soak for more than a few seconds. Or bake the slices in a 200 F oven for about 8 to 10 minutes.
- Make the ultimate battered bread with a rich challah or brioche bread, cinnamon swirl bread, or dense pound cake slices.
- The ideal thickness is about 3/4-inch to 1-inch. If the bread is too thick, the center might not cook through and if too thin, the bread won’t hold up when dipped.
- Dip the bread in the custard and let it soak up the custard for about 30 to 60 seconds on each side. The time could vary depending on the thickness and type of bread you’re using.
The Cook
- For each batch of two slices of battered bread, brush a skillet with a small amount of vegetable oil and melt 1 tablespoon of butter over medium heat. When the butter stops foaming, add the soaked bread. Cook for about 3 minutes, or until browned on the bottom. Flip and continue cooking for about 2 minutes longer.
- If you’re cooking several batches to serve all at once, place the finished pieces on a rack and keep them warm in a 200 F oven for up to 1/2 hour.
Classic French Toast
Learn how to make the perfect French toast with this easy recipe. Customize it with different sweeteners and surprise ingredients.
- Prep Time: 8 minutes
- Cook Time: 16 minutes
- Total Time: 24 minutes
- Yield: 4 servings 1x
- Category: Breakfast
Ingredients
Scale
- 4 large eggs
- 2/3 cup milk
- 2 to 3 tablespoons sugar or honey
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Dash table salt
- 8 slices bread
- 4 teaspoons butter for the pan
Instructions
- Combine the egg with the milk, sugar, cinnamon, vanilla, and salt in a bowl; whisk until well blended.
- Dip each slice of bread in the egg batter, then place them on a foil-lined baking sheet.
- Melt about 1 teaspoon of butter in a large skillet or griddle over medium-low heat until sizzling. Place 2 battered slices of bread in the pan and cook until browned on the bottom, about 2 minutes. Flip the bread over and brown the other side for about 2 minutes longer.
- Repeat with the remaining butter and bread slices.
