Recipe Overview
Why you’ll love it: Learn how to make the absolute best French toast. I’m sharing all my best tips below! This homemade French toast recipe has everything you want for a classic breakfast entrée.
How long it takes: less than 20 minutes
Equipment you’ll need: a shallow bowl, griddle or flat skillet
Servings: 8 slices, but it’s easy to make more (or less!)
Quick and Easy French Toast
I’m a bit of a French toast snob. If I’m going to eat French toast for breakfast, it has to be the best! I make my classic French toast recipe with soft, fluffy Texas toast bread with lots of cinnamon and vanilla. Bonus points for fresh fruit and good quality butter.
Do you crave perfectly made French toast? Like the kind you get in the best restaurants? I’m going to show you how it’s done. I have lots of great tips for how to make French toast perfectly and deliciously every time.
A Classic Breakfast Recipe
Easy to make. You’ll only need 6 ingredients to make this Texas toast French toast, all of which you probably have in your pantry already.
Homemade. This perfect French toast is crisp on the outside and custardy on the inside. Trust me, homemade French toast is so much better than anything you’ll find in the freezer aisle!
Loaded with cinnamon sugar. There’s the perfect amount of sweetness and spice in every bite. Dusting your bread slices with cinnamon sugar before dipping them in the eggs creates an amazing caramelization on the outside of the French toast as it cooks. It’s completely irresistible and a total game-changer.
Ingredient Notes
I’ll go over the key ingredients needed to make perfect French toast from scratch. Refer to the printable recipe card near the end of the post with the full instructions, measurements, and nutrition information.
- Bread: French toast is all about the bread. My go-to bread of choice for French toast is Texas toast. It’s fluffy, soft, and tender. You’ll find Texas toast bread in the packaged bread aisle of your grocery store. See below for more bread ideas.
- Eggs and Milk: This combo is what sets French toast apart from regular bread. Bread soaked in eggs and milk has a custardy texture that is just plain wonderful. Use a higher fat milk (whole milk or 2%) for the best results. Nondairy milk, such as almond milk, works too.
- Vanilla: Don’t use fake or imitation stuff. This is the time for pure vanilla extract. (For the record, there isn’t ever a time for the imitation vanilla flavor.)
- Cinnamon Sugar: Instead of adding cinnamon to the egg mixture where it has a tendency to clump up, we’ll use cinnamon sugar to coat the outside of the bread. It’s a simple tip that makes a big difference!
- Toppings: There are so many ways that you can top your French toast! Maple syrup is always a classic, or you can get creative with whipped cream and add-ons. I include some easy topping ideas further on in the post.
Which Bread Should I Use?
The best bread for French toast is slightly dry, day old bread. Texas toast is perfectly soft, has the right texture to soak up the egg mixture, and it’s the classic square French toast shape. Texas toast is unmistakable in appearance and perfect in taste. Not a fan of Texas toast bread? Other types of bread work well. Brioche or challah is popular, as is sliced Italian bread and French baguettes. If you can get some really amazing, thick-sliced cinnamon-swirl bread, that’s also an amazing option.
How to Make French Toast
Ready to make the perfect fluffy, rich, and caramelized French toast ever? This is my tried-and-true, never-fail method:
- Combine the eggs and milk with vanilla and salt. Beat the mixture until there are no visible egg pieces. Add the eggs to a shallow dish that’s large enough to fit your bread for dipping.
- Next, coat the bread with cinnamon sugar. Give both sides a generous, even sprinkle.
- Soak. Soak the bread in the egg mixture until it’s soft and squishy but not falling apart, about 10 to 15 seconds per side. Let the excess drip off before lowering the toast onto your griddle.
- Cook. Cook each slice of French toast on a buttered griddle for 3 to 4 minutes per side. Cooking your slices low and slow is key to perfectly golden French toast that doesn’t burn.
Tips for the Best French Toast
What’s the secret to good French toast? As you can probably tell, I have strong opinions on this. Here are my tips:
Use day-old bread. Why is slightly stale bread better for French toast? Dry, stale bread soaks up more of the egg and milk mixture than moist fresh bread does. If your bread is fresh, just let it set out, unwrapped, for a couple of hours or even overnight. If a French toast craving hits when you don’t have stale bread, give fresh bread a quick bake at 300°F for 10 to 15 minutes, or until dry, flipping once. Cool the bread completely before dipping it into the egg mixture.
Mix the eggs and milk thoroughly. There shouldn’t be any separation of egg whites and egg yolks. Beat the eggs and milk until they are perfectly combined and uniform. Otherwise, you’ll end up with fried egg on the outside of your French toast, and no one wants that.
Don’t forget the vanilla. Adding vanilla to your milk and egg mixture adds so much flavor. The more the better, in my opinion! Check the recipe card below for my recommended amount.
Coat the bread with cinnamon sugar first. Dust the outside of each bread slice with cinnamon and sugar before dipping it into the egg mixture. This is a genius tip that I unfortunately can’t take credit for. I learned it from Lauren from The Curious Plate when I made her chai French toast skewers. It keeps the cinnamon from clumping up and sticking to the side of the bowl instead of the bread.
Avoid soggy French toast. Don’t soak the bread too long. Soaking time can depend on the bread. Dry bread and/or thinly sliced bread absorb the liquid more quickly. Another tip to avoid soggy French toast is to cook it low and slow which ensures that the inside gets done and the outside turns crisp and golden brown. A bit of butter on the griddle also helps to crisp up the French toast.
Can I Make French Toast Ahead?
If you are serving a large crowd, keep the French toast warm and crisp in a low oven (200°F). Put the cooked French toast in a single layer on a wire rack set on a baking sheet for good air circulation.
How to Serve French Toast
Toppings are totally personal, and up to you! I grew up eating a mixture of butter and brown sugar on French toast, and you really can’t go wrong with that.
My latest obsession is a drizzle of Trader Joe’s vanilla bean maple syrup, plus a handful of fresh berries on my French toast. So good. Maybe you like a strawberry sauce (or homemade strawberry freezer jam), or whipped cream, or just a light dusting of powdered sugar. Go crazy or keep it simple, you’re the boss.
I love serving classic French toast for brunch with a perfect mimosa. It pairs great with other breakfast favorites like baked bacon and boiled eggs (check out my list of brunch ideas).
Recipe Variations
Here are some easy ways that you can change up this recipe to suit your family’s tastes:
- Try different kinds of bread. As I mentioned above, thick sliced cinnamon bread is really amazing! If you prefer a richer bread, try my brioche French toast.
- Make it nondairy (lactose free). Substitute almond milk or another type of nondairy milk. Flavored almond milk is fine, too, if you don’t mind the added sugar. Fry the French toast in coconut oil.
- Swap out vanilla for another flavor. Almond extract, honey, maple extract, or whiskey are all fun choices!
- Use your air fryer. Make ultra crispy French toast sticks in your air fryer. Freeze them for a quick breakfast later.
- Baked French toast: Try this delicious overnight French toast casserole. It’s always a hit and especially handy when you have guests.
- French toast muffins: For individual-sized French toast, try my French toast muffins. Kids love ’em and they’re perfect for a grab-and-go breakfast.
- Stuffed French toast: I love this strawberry cream cheese stuffed French toast for special occasions, or just when I’m feeling the need for a little extra treat. It’s surprisingly easy to make, too!
- Fridge: Store leftover French toast in the refrigerator for up to 3 days. minutes. A microwave is okay but the French toast tends to become soggy and a bit tough.
- Freezer: Cooked French toast can be frozen for up to two months in a freezer safe container or resealable freezer bag.
- Reheat: To reheat single slices, whether refrigerated or frozen, the easiest way is to use your toaster or toaster oven. The toast will crisp up again and be super tasty. An air fryer works great, too. Set it at 350°F and your French toast will be ready in just a few minutes.
More Easy Breakfast Recipes
French Toast Recipe
Ingredients
- 8 slices Texas toast (see note)
- 4 large eggs
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- Butter for the pan
- Topping suggestions: maple syrup, powdered sugar, fresh berries, brown sugar, whipped cream, fruit sauce, anything you like!
Instructions
- Beat eggs, milk, vanilla, and salt very well in a medium mixing bowl or a large measuring cup. Beat until appearance is uniform, with the yolks and whites completely blended together. Pour into a shallow bowl that's large enough to dip a piece of bread into.4 large eggs, ¾ cup milk, 1 teaspoon pure vanilla extract, Pinch of salt
- In a small bowl, mix together sugar and cinnamon. Sprinkle each side of the bread evenly with cinnamon sugar mixture.2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon, 8 slices Texas toast
- Heat a flat skillet or griddle over medium heat. Place butter on pan for more flavor, to encourage a golden brown color, and to prevent French toast from sticking to the pan.
- Dip a piece of bread into the egg mixture and let it soak up egg and milk mixture for 10 to 15 seconds on each side. Let excess egg mixture drip off before placing French toast on heated griddle.
- Cook for 3 to 4 minutes on each side or until golden brown and cooked through.
- Serve immediately with your favorite toppings.Topping suggestions: maple syrup, powdered sugar, fresh berries, brown sugar, whipped cream, fruit sauce, anything you like!
Notes
- Nutrition information does not include butter for the pan or toppings.
- Bread notes: Texas toast is thick sliced soft white bread that can be found in the packaged bread aisle of the grocery store. Do not use garlic seasoned frozen Texas toast. If preferred, substitute brioche, challah, or a French baguette. Day old bread works best.
- Keep it warm: If you are serving a large crowd, keep the French toast warm and crisp in a low oven (200°F). Put the cooked French toast on a wire rack set on a baking sheet for good air circulation.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I also love french toast for breakfast especially with fruits. mmmm looks good!!!
Thanks! I’m glad you like it!
Looks delicious but I’m concerned about soaking bready for 10-15 seconds. Seems a little long and I have always had a problem with french toast being soggy in the middle. When I try this, I think I will cut down soaking time.
Can you also judge dredge the bread slices of a plate of mixed sugar and cinnamon rather than brushing it?
You can definitely dredge the bread if you prefer! I usually do a combination of sprinkling it on and then dredging it with what’s left on the plate. In terms of soaking the bread, you’re free to do it for less time. If you’d made french toast before, you can probably tell by feel when it’s ready to come out of the egg mixture.
Grandkids and pinkie grandpa loved iti
So glad to hear it! Thanks for taking the time to come back and leave a comment!
What a wonderful recipe for French toast! I will definitely try this!
Thank you, Violet! I hope you love it!
This is going to sound so dumb to you Pro’s out there, but I can’t cook to save my soul and have to follow instructions precisely to MAYBE get it edible …SO, can someone please let me know exactly WHEN we are sprinkling on the cinnamon/sugar mixture?
Instructions mention doing so while explaining mixing the two in separate bowl in step 2, but this is before we even begin dipping the bread—but wait until the dipped bread is on the heated skillet, and you only get one dipped side sprinkled nicely, right? And I don’t want to believe we sprinkle both sides at the very end! I like my French toast soft & do not want that granulated sugar “crunch” anywhere near it! lol.
Kindly advise :)
If you don’t want that little crunch on the french toast, just mix a little cinnamon and sugar into the egg mixture. :)
The picture does look like it’s just toast. Usually you can see more egg on french toast.
The cinnamon sugar coating gives it a more toast-y appearance…more brown on the outside. I hope you try it, it’s a great recipe! You can always soak it longer or don’t let as much of the egg mixture drip off before cooking it. I don’t like a layer of eggs on the outside of my french toast, but that’s my personal preference…I prefer it all to be within the bread.
I usually don’t bother leaving reviews but I want to warn others to skip this recipe! I am a skilled cook but eggs aren’t my thing so I thought this recipe would guide me correctly to the best French toast. Wrong!! My Challah wasn’t stale, which I now would recommend baking at 275 for minutes if yours isn’t either. Secondly, medium heat is WAY too high and I didn’t use my better judgment and use a lower heat- which resulted in near burned exterior and a mushy uncooked inside instead. Had to throw it away!!
Hi Melissa, thank you for your comment and your thoughts. The heat levels are different on each stove, so you will have to adjust slightly as needed. Mine is never mushy or uncooked in the middle, as you can see from the photos. Sorry you didn’t love this recipe.
Yo that’s just toast
Buuuut….it isn’t just toast. It’s toast soaked in eggs and milk…which is french toast. Am I missing something?
that looks really good
Sounds lovely. But, sorry, my french toast must be made without sugar etc. because I eat it with ketchup – not syrup. My British father taught me to eat it this way. My mother occasionally cooked it for supper and he would occasionally have one last piece slathered with butter and sugar.
With ketchup! How interesting – I love a savory breakfast, so I’d probably like that. Thanks for sharing!