Classic French Toast
This beloved breakfast dish features thick slices of sturdy bread soaked in a warm cinnamon-vanilla custard made from eggs and milk, then cooked in a buttery skillet until golden and crisp on the outside while staying tender and custardy on the inside. The beauty of this classic French toast lies in its simplicity using everyday ingredients, with a perfectly balanced custard that lets the warm notes of vanilla and cinnamon shine through every bite. Ready in about 20 minutes, it delivers impressive results every time for a quiet Sunday brunch or feeding a hungry family.
Equipment
- Large nonstick skillet or griddle - at least 12 inches / 30 cm
- Shallow baking dish or wide bowl - for dipping the bread
- Whisk
- Spatula - wide, flat one works best for flipping
- Measuring cups and spoons
- Cutting board
- Wire cooling rack or baking sheet - to hold cooked slices while finishing the batch
Ingredients
- 8 slices thick slices of bread - brioche, challah, or sourdough, cut about 3/4 inch (2 cm) thick; day-old or stale preferred
- 3 large eggs
- 3/4 cup whole milk - 180 ml (or heavy cream for a richer custard)
- 1 tablespoon vanilla extract - 15 ml
- 1 teaspoon ground cinnamon - 2 g
- 1 tablespoon granulated sugar - 12 g
- salt - pinch
- 2 tablespoons unsalted butter - 30 g, for cooking plus extra for serving
For Serving
- maple syrup - for serving
- powdered sugar - for dusting (optional)
- fresh berries or sliced fruit - for serving (optional)
Instructions
- If using fresh bread, toast slices lightly in the oven at 250°F (120°C) for 10 minutes. Slice bread to 3/4 inch thick if needed.
- Crack eggs into a shallow dish. Add milk, vanilla extract, cinnamon, sugar, and salt. Whisk vigorously until smooth and frothy.
- Heat skillet over medium heat for 1-2 minutes. Add 1 tablespoon butter and let melt, coating the surface evenly.
- Dip each bread slice in custard for 3-5 seconds per side. Let excess drip off before placing in skillet. Cook in batches without crowding.
- Cook first side 2-3 minutes until deep golden brown. Flip and cook second side another 2-3 minutes until golden and set.
- Transfer cooked slices to a wire rack or baking sheet in a 200°F oven to keep warm. Repeat with remaining slices, adding butter as needed.
Notes
- Use day-old or stale bread for best absorption and structure; toast fresh bread lightly if needed.
- Do not oversoak bread—3 to 5 seconds per side prevents sogginess.
- Maintain medium heat to achieve golden crust without burning the outside before the inside sets.
- Add fresh butter between batches to maintain flavor and prevent sticking.
- Use a wide spatula for clean flips without tearing the bread.
- Keep finished slices warm in a 200°F oven on a wire rack to avoid sogginess.
- French toast freezes well: cool completely, freeze in single layer, then store in freezer bag up to 2-3 months.
- Reheat in skillet with butter, toaster, or oven at 350°F to restore crisp exterior.
- Customize with brioche for richer texture, brown sugar for caramel notes, or citrus zest for brightness.
- Serve with maple syrup, fresh berries, whipped cream, or savory sides like bacon for balance.