French Toast
Golden slices of bread soaked in a lightly sweet egg custard and pan-fried until crisp outside and tender inside; ideal for weekend breakfast.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeFrench toast, related to the French dish pain perdu, is a simple breakfast of bread dipped in an egg-and-milk custard and cooked in a buttered skillet until golden. The result should be crisp at the edges, soft in the center, and lightly sweet.
This version keeps the classic style and uses thick slices of brioche or challah for a custardy middle without turning soggy. A brief soak is enough for soft sandwich-style enriched breads; if your bread is very fresh, let it sit out for a few minutes first so it absorbs the custard more evenly.
Ingredients
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp fine salt
- 4 slices thick-cut brioche or challah, about 1/2 to 3/4 inch thick
- 1 tbsp (14 g) unsalted butter
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
Instructions
- 1
In a shallow bowl, whisk the eggs, milk, sugar, vanilla, cinnamon, and salt until the mixture is completely smooth and no streaks of egg remain.
- 2
Set a large skillet or griddle over medium heat. Add the butter and let it melt until foamy and the surface is evenly coated.
- 3
Dip 2 slices of bread into the custard, turning once, and let them soak for 10-15 seconds per side. The bread should feel moistened throughout but still hold its shape.
- 4
Lift the bread from the custard and let the excess drip off for a second. Place the slices in the hot skillet and cook for 2-4 minutes per side, until deep golden brown with lightly crisp edges.
- 5
Transfer the cooked slices to plates or a warm oven while you repeat with the remaining bread. Add a little more butter only if the pan looks dry.
- 6
Serve hot, dusted with powdered sugar and topped with maple syrup if you like. The center should be tender and custardy, not wet.
Tips for the Best French Toast
- Use slightly stale bread or leave fresh slices out for 15-30 minutes; very fresh bread can turn mushy before the center cooks through.
- Keep the heat at medium. If the pan is too hot, the outside browns before the custard in the middle sets.
- For richer French toast, replace 2 tbsp (30 ml) of the milk with heavy cream.
- Do not soak soft brioche too long; 10-15 seconds per side is enough. Denser breads can soak a little longer.
- To keep batches warm, place cooked slices on a wire rack in a 200°F (95°C) oven so they stay crisp.
- You can mix the custard up to 1 day ahead and refrigerate it; whisk again before using.
Storage and Reheating
French toast is best eaten right away, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet over medium-low heat or in a 350°F (175°C) oven until hot so the outside crisps again. You can also freeze it for up to 1 month with parchment between slices.
Frequently Asked Questions
What bread is best for French toast?
Brioche and challah are classic because they are rich and absorb custard well without falling apart. Thick-cut sandwich bread or French bread also work if slightly stale.
Why is my French toast soggy in the middle?
The bread may be soaked too long, the custard may have too much liquid, or the heat may be too high so the outside browns before the center sets. Use thick bread, a brief soak, and medium heat.
Can I make French toast without cinnamon?
Yes. Cinnamon is common but optional in this style, so you can leave it out for a more classic egg-and-vanilla flavor.
Can French toast be made ahead?
Yes. Cook it fully, cool it, and refrigerate or freeze it. Reheat in the oven or a skillet rather than the microwave for the best texture.
Quick Info
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
