Classic French toast
Easy classic French toast with thick brioche or challah soaked in a cinnamon-vanilla custard and cooked in butter until golden and crisp outside, soft inside.
25% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 405
- Protein
- 15 g
- Per serving
- $1.47
Why this recipe works
French toast turns slightly stale bread into breakfast in 20 minutes. Thick slices of brioche or challah make the softest, most custardy version, but any sturdy loaf works.
- Day-old thick bread soaks up the custard without falling apart, so the centers stay creamy instead of soggy.
- A ratio of 4 eggs to ⅔ cup milk makes a custard rich enough to set as it cooks, so it never tastes like wet bread.
- Medium heat gives the custard time to cook through before the butter and sugar on the outside burn.
Ingredients
To serve
You will need
- Large nonstick skillet or griddle
- Shallow dish
- Thin spatula
Method
Tap a step number to mark it done.
Mix the custard
Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish until completely smooth, with no streaks of egg white.
Heat the pan
Heat a large skillet or griddle over medium heat and melt about 1½ teaspoons of the butter. Heat the oven to 200°F if you want to keep batches warm.
Soak the bread
Dip 2 or 3 slices in the custard for 15 to 20 seconds per side, until soaked but not falling apart. Let the excess drip off.
Cook
Cook 3 minutes per side, until deep golden and the center springs back when pressed. Repeat with the remaining bread, adding butter to the pan for each batch.
Serve
Serve hot with maple syrup, berries and a dusting of powdered sugar.
Cook's notes
- Fresh bread soaks up too much custard and goes soggy. If yours is fresh, dry the slices in a 300°F oven for 8 to 10 minutes first.
- If the outside browns before the middle is set, lower the heat. A soggy middle means the heat was too high.
- French toast freezes well: freeze cooked slices flat on a tray, bag them, and reheat in the toaster.
Nutrition per serving
405 calories
$1.47 estimated cost per serving
Where the calories come from
| Protein | 15% of calories | 15 g |
|---|---|---|
| Carbs | 47% of calories | 47 g |
| Fat | 38% of calories | 17 g |
| Fiber | 2 g | |
| Sodium | 470 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best bread for French toast?
Brioche and challah make the softest, richest French toast. Thick-cut sandwich bread or French bread also work; the key is slices ¾ to 1 inch thick that are a day old.
Why is my French toast soggy?
The bread was too fresh or thin, it soaked too long, or the heat was too high for the middle to set. Use thick, day-old bread, a short soak and medium heat.
Can I make French toast without milk?
Yes. Use the same amount of oat, almond or soy milk, and cook it in oil or dairy-free butter to make it dairy-free.
