The BEST French Toast Recipe (2024)

French Toast Ingredients

You only need a handful of pantry staple ingredients to make this recipe, so it’s a convenient breakfast any day of the week!

• Thickly-sliced bread – day-old bread, with its dense texture is ideal for french toast because it is able to soak up the custard without getting soggy.
• Eggs – together with the milk the eggs make up the custard and they form a crust around the bread.
• Milk – whole milk is preferred, but what you have on hand is ok. Even lactose-free or non-dairy alternatives are fine.
• Cinnamon – adds just a hint of warmth and spice.
• Sugar – optional, but nice if you like your toast a bit sweeter.
• Vanilla extract – rounds out the flavor profile.
• Salt – just a pinch to enhance the flavors.

How To Make French Toast

Prepare the custard. Whisk together eggs, milk, cinnamon, sugar, vanilla and salt in a large bowl or directly in a shallow baking dish.

Soak the bread. Pour the egg mixture into a shallow dish and soak the bread for 20-30 seconds on each side. Be careful not to over-soak the bread, and let the excess drip off.

Preheat. Meanwhile, preheat an electric griddle (I swear by this one) or large non-stick skillet to medium heat (350℉). When you’re ready to cook, melt some butter (or spritz with a bit of cooking spray) on the griddle/pan.

Cook. Place the bread slices on the preheated griddle/ in the pan. Cook 3 to 4 minutes, then flip the slices and repeat until they are golden brown. You may need to adjust the heat (especially in a skillet) to avoid burning the toast.

Choosing the Best Bread for French Toast

There are two factors you should think about when choosing the bread:

1. Is it thickly sliced?
2. Will I be using it when it’s at least one day old?

That’s right – day-old, thick sliced bread is the ideal candidate for the best French toast of your life! The thickness and slight staleness of this combo make it the perfect consistency for soaking up all the eggy-milk mixture that turns ordinary bread into breakfast.

As for bread type, opt for a Texas toast-style loaf, sweet brioche, or challah (egg) bread. If you buy a pre-sliced loaf, leave the slices you plan to cook exposed to the open air overnight to help them dry out.

Expert Tip and FAQs

• Take it easy with the milk. Adding too much dairy can create a soggy end result. You need just the right ratio of egg to milk so that the egg will be able to cook, forming a crust around the sliced bread instead of the milk just soaking into it. Be sure to measure the milk so you don’t end up with too much.
• Watch the heat.If your griddle is too hot it will burn the toast instead of giving it the lovely golden brown exterior. Keep it at 350 degrees, or if using the stovetop, don’t heat above medium.
• Use the right bread. You want a thick, hearty slice of bread in order to soak up the custard without falling apart. Thin slices, like typical sandwich bread, will fall apart and become mushy.
• Soak it. A thick slice of bread will take 15-30 seconds to adequately soak in the custard mixture all the way to the center. Some light pressure may be needed to aid in this process.

Toppings and Serving Suggestions

Serve hot with butter, maple syrup, or honey. You can also sprinkle the slices with powdered, granulated, or cinnamon-sugar, or go all out and add whipped cream and fresh berries or fruit compote. But if you’re looking for something to round it out for a nice, hearty breakfast, try these additions:

• Breakfast Potatoes or Hash Browns
• Scrambled Eggs
• Baked Egg Muffins
• Bacon, sausage, or sliced ham
• Fresh Fruit or a mixed Fruit Salad
• Don’t forget the co*cktails! Add a Classic Mimosas or a beautiful Pineapple Strawberry Mimosa to your menu!

Recipe