Easy French Toast
Few breakfasts come together as quickly or taste as satisfying as this easy French toast recipe made right on your stovetop. Golden on the outside, custard-soft on the inside, and ready in about 20 minutes, this classic uses a simple spiced custard of eggs, milk, vanilla, and cinnamon with thick slices of sturdy bread like brioche, challah, or sourdough for the perfect indulgent yet effortless morning meal.
Equipment
- Nonstick skillet or griddle - at least 10 inches / 25 cm
- Shallow baking dish or casserole dish - for soaking the bread
- Whisk
- Spatula
- Cutting board
- Knife - for slicing bread
- Measuring cups and spoons
- Plate or baking sheet - for keeping cooked slices warm
Ingredients
- 4 large eggs
- 1 cup whole milk - 240 ml; 2% milk works too
- 1 teaspoon pure vanilla extract - 5 ml
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 8 thick slices brioche bread - about 1 inch / 2.5 cm thick; challah or sourdough also work; day-old or stale preferred
- 2 tablespoons unsalted butter - 30 g, divided for cooking
For Serving
- maple syrup - warm, for serving
- powdered sugar - for dusting
- fresh fruit - such as strawberries, blueberries, or banana slices
Instructions
- Slice the bread into 3/4 to 1 inch thick pieces. If using fresh bread, lightly toast slices in a 300°F oven for 5 minutes per side to dry them out slightly.
- In a shallow dish, whisk together the eggs until uniform. Add the milk and whisk until smooth and frothy. Stir in the vanilla extract, cinnamon, and salt until fully combined.
- Preheat a nonstick skillet over medium heat for 2 minutes. Add 1 tablespoon butter and swirl to coat the pan evenly.
- Dip each bread slice in the custard for 3-5 seconds per side until evenly coated but not falling apart. Soak only as many slices as will fit comfortably in the skillet.
- Place soaked slices in the hot skillet. Cook for 3-4 minutes until deep golden brown on the bottom, then flip and cook 2-3 minutes more until the second side is golden and the center is set.
- Transfer cooked slices to a plate or baking sheet in a 200°F oven to keep warm. Add remaining butter to the skillet (wiping if needed) and repeat with remaining slices.
- Serve hot with powdered sugar, warm maple syrup, and fresh fruit. Enjoy immediately while the exterior is crispy and the interior is tender.
Notes
- Day-old or slightly stale bread is ideal as it absorbs the custard better without becoming soggy.
- Use thick (about 1 inch) slices of sturdy bread like brioche, challah, or sourdough; avoid thin sandwich bread.
- Maintain medium heat to achieve golden browning without burning the outside before the inside cooks.
- Do not overcrowd the pan—cook in batches of 3-4 slices to ensure proper searing.
- Keep finished slices warm in a 200°F oven while preparing remaining batches.
- Leftovers can be refrigerated up to 3 days or frozen up to 2 months; reheat in a toaster, skillet, or oven to restore crispiness.
- Variations: Add a pinch of nutmeg, stuff with cream cheese or jam, or make pumpkin spice by adding pumpkin puree.
- For a plant-based version, substitute unsweetened oat milk (closest in texture) for dairy milk.
- Serve with classic toppings like maple syrup and butter, or elevate with fresh berries and whipped cream.
- The recipe scales easily for small or large groups.