Best French Toast Recipe
This Best French Toast Recipe delivers perfectly golden slices that are crispy on the edges and soft and custardy in the center. Made with thick-cut bread soaked in a rich mixture of eggs, milk, and warm spices, it brings cozy brunch vibes to any morning. It’s quick, simple, and always feels a little extra special the kind of breakfast everyone reaches for first.
Ingredients
- 6 slices brioche challah, or Texas toast
- 3 large eggs
- ¾ cup milk whole milk works best
- 1 tablespoon sugar or brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Butter for the pan
- Pinch of salt
Instructions
1. Mix the custard
- Crack the eggs into a bowl. Add milk, sugar, vanilla, cinnamon, and salt. Whisk until smooth. Make sure no streaks of egg remain.
2. Heat the pan
- Set a skillet or griddle over medium heat. Add one tablespoon of butter. Let it melt and coat the surface.
3. Dip the bread
- Place one slice in the custard. Let it soak for 10 15 seconds per side. The bread should absorb some liquid but still hold its shape. If you soak it too long, the inside turns mushy.
4. Cook each slice
- Lay the bread on the hot pan. Cook for 2–3 minutes, or until you see golden edges. Flip and cook the second side for another 2–3 minutes. Add more butter if the pan looks dry.
5. Serve warm
- Stack the slices. Add maple syrup, powdered sugar, berries, or anything you like. Eat right away for the best texture.
Video
Notes
📝 Notes
- Use thick-cut brioche or challah for the richest texture.
- Whisk eggs with milk, vanilla, and a pinch of cinnamon for classic flavor.
- Soak bread 15–30 seconds per side depending on thickness.
- Cook over medium heat in butter for golden, crispy edges.
- Keep cooked slices warm in a low oven while finishing the batch.
- Top with fresh berries and real maple syrup for best flavor.
- Make ahead: refrigerate custard and dip just before cooking.
- Store leftovers in the fridge up to 2 days; reheat gently in a skillet or toaster oven.