Classic French Toast

The smell of cinnamon and vanilla hitting warm butter is one of those kitchen moments that stops you in your tracks. I stumbled into making French toast properly during a lazy weekend when my brother stayed over and we were both too broke to go out for brunch. We argued about whether challah or brioche made better French toast for twenty minutes while the custard mixture sat getting too cold to soak properly. That day taught me that the difference between good and great French toast comes down to patience and bread choice more than anything else.

Last winter my neighbor texted at 7 am because her kids were begging for French toast and she had no vanilla extract. I brought over my little bottle and stayed to help her cook batch after batch while the kids sat at the counter swinging their legs. We discovered that adding orange zest makes the whole house smell like a bakery and now neither of us makes it without that bright little twist.

Ingredients

• 4 large eggs: Room temperature eggs whisk into a smoother custard that coats the bread more evenly
• 1 cup whole milk: The fat content matters here skim milk makes the French toast taste watery and sad
• 2 tbsp heavy cream: This optional addition creates that rich diner style custard that sets this recipe apart
• 1 tbsp granulated sugar: Just enough to help the bread caramelize without making it overly sweet
• 1 tsp pure vanilla extract: Never skip this it is what makes French toast taste like a treat instead of breakfast
• 1/2 tsp ground cinnamon: Warm spice that balances the sweetness and makes everything smell cozy
• Pinch of salt: Essential for bringing out all the flavors and preventing the dish from tasting flat
• 8 slices day old bread: Brioche or challah work best because their sturdy structure holds up during soaking
• 2 tbsp unsalted butter: Use real butter for frying because it adds flavor that oil cannot match
• Maple syrup: Grade A amber provides the perfect balance of sweetness without overpowering the custard

Instructions

Whisk the custard base:

Combine eggs milk cream sugar vanilla cinnamon and salt in a large bowl until completely smooth and no streaks of egg white remain visible

Warm your pan:

Heat a non stick skillet over medium heat and add half the butter watching it foam and bubble as it melts

Soak the bread strategically:

Dip each slice into the custard for just 3 seconds per side then lift and let excess drip off for a moment before placing in the pan

Fry to golden perfection:

Cook for 2 to 3 minutes on the first side until deep golden brown then flip and cook another 2 minutes until the custard is set

Rest before serving:

Transfer cooked slices to a warm plate while you repeat with remaining bread adding more butter as needed

Add your finishing touch:

Serve immediately with warm maple syrup a dusting of powdered sugar and fresh berries if you have them

Save

This recipe became my go to when my daughter had friends sleep over during high school. They would stumble into the kitchen around noon still in pajamas asking if I could make that French toast. Something about standing at the stove flipping slice after slice while teenagers clustered around the counter stealing bits of bread made those weekend mornings feel special.

Choosing The Right Bread

The bread you choose will make or break this recipe. I have tested everything from sourdough to sandwich bread and nothing compares to brioche or challah for that perfect balance of structure and tenderness. Look for loaves that feel slightly dense and have a tight crumb structure. If you cannot find specialty breads a thick cut white bread from the bakery section will work in a pinch.

Timing Your Cook

Medium heat might feel too slow but rushing with high heat burns the outside before the custard has time to set properly. I learned this the hard way when I was trying to impress a new friend with breakfast and served her burnt French toast with raw centers. The butter should sizzle gently not violently when you add the bread.

Make Ahead Strategy

You can whisk the custard mixture the night before and store it covered in the refrigerator. Actually letting those flavors marry overnight makes for even better French toast in the morning. Just give it a quick whisk before using because the cinnamon tends to settle at the bottom.

• Slice your bread the night before and leave it uncovered on the counter to dry out slightly
• Preheat your oven to 200 degrees and keep cooked French toast warm while you finish the batch
• Set up a topping station with syrup berries and sugar so everyone can customize their plate

Save

Good French toast is one of those simple pleasures that makes any morning feel like a weekend.

Recipe FAQs

→ What type of bread works best?

Day-old brioche, challah, or thick white bread works beautifully. The slight staleness helps the bread absorb the custard without becoming soggy or falling apart during cooking.

→ How do I prevent soggy French toast?

Dip each slice quickly into the egg mixture, just a few seconds per side. Avoid oversoaking, and cook immediately over medium heat until golden brown and cooked through.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk and heavy cream with oat milk, almond milk, or coconut milk. Use plant-based butter or coconut oil for cooking instead of regular butter.

→ What toppings pair well?

Classic maple syrup is essential. Fresh berries, sliced bananas, chopped nuts, powdered sugar, or a dollop of Greek yogurt add wonderful texture and flavor variety.

→ How do I keep batches warm?

Place cooked slices on a baking sheet in a 200°F oven while finishing the remaining batches. This keeps everything warm and crispy without overcooking.

→ Can I add extra flavors?

Yes! Orange zest, almond extract, nutmeg, or a splash of orange liqueur elevates the custard. Cinnamon adds warmth, while cardamom creates an aromatic twist.