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–+ servings

Classic French Toast

Golden, custardy French toast with cinnamon-vanilla flavor and crispy edges. This easy breakfast transforms simple bread into an indulgent brunch favorite in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Breakfast, French
Servings 4 servings
Calories 380 kcal

Equipment

Grill or cast iron skillet
Shallow mixing bowl
Baking dish
Whisk
Tongs
Spatula
Cutting board

Ingredients
  

Custard Mixture

  • 4 large eggs
  • 2/3 cup whole milk
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • pinch of salt

Bread

  • 8 slices thick-cut bread brioche, challah, or Texas toast

For Cooking

  • 2 tbsp unsalted butter for griddle

For Serving

  • maple syrup
  • powdered sugar for dusting
  • fresh berries
  • whipped cream optional
  • butter

Instructions
 

  • In a shallow mixing bowl or baking dish, whisk together eggs, milk, sugar, vanilla extract, cinnamon, nutmeg if using, and salt until well combined and smooth.
  • Heat a grill or cast iron skillet over medium heat. Add 1 tablespoon butter and let it melt, coating the surface.
  • Working one slice at a time, dip bread into custard mixture, letting it soak for 10-15 seconds per side. Press gently to help bread absorb custard, but don't oversoak or bread will fall apart.
  • Place soaked bread on hot griddle using tongs or a spatula. Cook for 2-3 minutes until golden brown and crispy on the bottom.
  • Flip with spatula and cook another 2-3 minutes until the other side is golden brown and custard is fully cooked through.
  • Transfer cooked French toast to a plate and keep warm in a 200°F oven while cooking remaining slices. Add more butter to griddle between batches as needed.
  • Serve immediately with a dusting of powdered sugar, drizzle of warm maple syrup, pat of butter, and fresh berries. Add whipped cream if desired.

Notes

Use day-old or slightly stale bread - it absorbs custard better without falling apart. Thick-cut bread (at least 3/4 inch) works best. Brioche and challah are ideal for rich, custardy French toast. Texas toast is a budget-friendly option. Don't oversoak the bread - 10-15 seconds per side is enough. Medium heat prevents burning while cooking custard through. The French toast is done when it springs back lightly when pressed and feels firm, not soggy. For extra crispy edges, use more butter on the griddle. Make ahead: prepare custard mixture the night before. This freezes well - layer cooked French toast between parchment paper and freeze for up to 2 months. Reheat in toaster or oven. Add orange zest to custard for variation. Stuff with cream cheese and berries for stuffed French toast.
ALLERGEN INFORMATION: Contains gluten (bread), dairy (milk, butter), and eggs. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 2gCalories: 380kcalCarbohydrates: 48gProtein: 14gFat: 14gSaturated Fat: 7gCholesterol: 215mgSodium: 420mgFiber: 2gSugar: 16g
Keyword Breakfast, Brunch, French Toast
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