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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.
What You’ll Like About This Dish
- Classic and easy. A reliable French toast recipe you can use again and again.
- Totally customizable. Add vanilla, spices, citrus zest, or a different sweetener to change things up.
- Perfect for any bread. Use challah, brioche, cinnamon swirl, or everyday sandwich bread.
- Great for leftovers. A delicious way to use up stale bread or cake slices.
Ingredient Notes
- Bread: Thick slices of day-old white bread, brioche, challah, or Texas toast work best. Slightly stale bread absorbs the custard without falling apart.
- Eggs: Whole eggs bind the custard mixture and help it set around the bread as it cooks.
- Milk: Whole milk or 2% provides richness, but you can substitute half-and-half or nondairy milk.
- Sugar: A touch of granulated sugar adds sweetness, but you can omit it or use maple syrup instead.
- Vanilla & Cinnamon: These add warmth and flavor — feel free to adjust to your taste.
- Butter or Oil: For greasing the pan and adding a golden finish.
Steps to Make French Toast
- Crack the eggs into a shallow dish and whisk them with the milk, sugar, vanilla, and cinnamon until well combined.
- Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
- Dip slices of bread into the custard mixture, turning to coat both sides evenly. Let excess drip off.
- Place the soaked slices on the hot skillet and cook until golden brown on both sides, about 2 to 3 minutes per side.
- Transfer to a plate and keep warm while you cook the remaining slices. Serve hot with syrup, powdered sugar, or your favorite toppings.
Tips
- Use slightly stale bread. Fresh bread may become too soggy and difficult to flip.
- Don’t soak too long. A quick dip is enough — just long enough to absorb the custard without falling apart.
- Keep it warm. If you’re cooking in batches, place the finished slices on a baking sheet in a low oven (about 200°F) to keep them warm.
Recipe Variations
- Cinnamon swirl bread makes it extra special. Use cinnamon raisin or swirl bread for even more flavor.
- Add citrus zest or flavored extracts. Try orange or lemon zest, or almond extract for a twist.
- Make it dairy-free. Use almond milk or oat milk and fry in oil or dairy-free butter.
- Try stuffed French toast. Spread cream cheese or jam between slices and cook as usual.
Serving Suggestions
- Serve with maple syrup, powdered sugar, or a pat of butter.
- Add fresh fruit like berries, banana slices, or cooked apples.
- Pair with bacon, sausage, or a scrambled egg or egg bites for a hearty brunch.
- Top with whipped cream and a drizzle of caramel or chocolate syrup for a dessert-style treat.
How to Store and Reheat
Refrigerate: Store cooled French toast in an airtight container for up to 3 days. Reheat in a toaster, skillet, or microwave.
Freeze: Lay slices in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Use within 2 months.
To Reheat: Reheat frozen slices in the toaster, oven, or microwave until warmed through.
Classic French Toast
Ingredients
- 4 large eggs
- ⅔ cup milk
- Pinch of fine salt
- 2 to 3 tbsp sugar (optional)
- 1 tsp cinnamon (optional)
- ½ tsp vanilla extract (optional)
- 4 tsp butter, divided
- 8 slices bread, preferably day-old or slightly stale
- Syrup or confectioners' sugar, for serving
Recommended Equipment
- Large skillet or griddle
- Mixing bowl
Instructions
- Heat the oven to 200°F and place a large baking sheet in the oven.
- Whisk the eggs, milk, and salt in a bowl until well blended. Whisk in sugar, cinnamon, and vanilla extract, if using.4 large eggs | 2/3 cup milk | 2 to 3 tbsp sugar (optional) | 1 tsp cinnamon (optional) | 1/2 tsp vanilla extract (optional) | Pinch of fine salt
- Melt about 1 teaspoon of the butter in a large skillet or griddle over medium heat until the butter begins to sizzle.4 tsp butter (divided)
- Dip 2 slices of bread into the egg mixture, coating thoroughly, then place them in the pan. Cook for about 2 minutes, or until browned on the bottom, then flip and brown the other side for about 2 minutes. Transfer them to the pan in the oven and repeat with the remaining butter, bread, and egg mixture.8 slices bread (preferably day-old or slightly stale)
- Serve French toast with syrup or sprinkle with confectioners' sugar.Syrup or confectioners' sugar, for serving
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
