Welcome to the last classic french toast recipe you’ll ever need. Forget sad, soggy slices and say hello to perfectly golden-brown exteriors with soft, custardy centers. This is the kind of breakfast that makes a regular weekend feel like a special occasion. We’re breaking down the simple secrets to achieving restaurant-quality results in your own kitchen.
This recipe is built on a simple principle: the right ingredients and the right technique. With a perfectly balanced custard and the best kind of bread, you’re just minutes away from a truly spectacular breakfast. Ready to become a French toast master? Let’s begin.
Why This is the Best French Toast Recipe
What makes one French toast recipe stand out from the rest? It comes down to three key pillars: the bread, the custard, and the cooking method. We’ve perfected each one to create a foolproof formula. This recipe ensures every single slice is rich in flavor, has delightful crispy edges, and a wonderfully tender, never-soggy, middle. It’s simple, reliable, and absolutely delicious.
The Secret to Perfect French Toast: It Starts with the Bread
The single most important element of amazing French toast is the bread. You need something sturdy, thick-cut, and slightly stale. Fresh, soft bread will absorb the custard too quickly and turn to mush in the pan. Letting your bread sit out for a day, or lightly toasting it, makes all the difference.
| Bread Type | Why It Works | Best For |
|---|---|---|
| Brioche | Rich, buttery, and sturdy. It creates an incredibly decadent, almost dessert-like French toast. For a truly special breakfast, try our specific Brioche French Toast recipe. | A rich, custardy result. |
| Challah | This eggy, slightly sweet braided bread has a fantastic texture that soaks up custard beautifully without falling apart. | Classic, fluffy, and tender. |
| Texas Toast | Pre-sliced extra-thick, it’s a convenient and sturdy option that holds up well to soaking and frying. | Hearty, diner-style French toast. |
| Sourdough | The slight tang of sourdough provides a wonderful contrast to the sweet custard and toppings. Try our favorite sourdough French toast (coming soon). | A more complex flavor profile. |
The Perfect Custard Ratio
The custard is the heart of your French toast. Too much milk and it’s soggy; too many eggs and it’s scrambled. Our magic ratio is 1 large egg for every 1/4 cup of dairy. This ensures a rich, flavorful soak that cooks up perfectly.
For the ultimate richness, we use a combination of whole milk and a splash of heavy cream. To this, we add classic flavor enhancers: a touch of sugar for sweetness, pure vanilla extract for warmth, a generous dash of cinnamon, a pinch of nutmeg for depth, and a tiny pinch of salt to balance it all out.
Key Ingredients You’ll Need
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need to gather:
- Thick-Cut Bread: About 1-inch thick slices of slightly stale brioche, challah, or Texas toast work best.
- Large Eggs: The foundation of our rich custard.
- Whole Milk & Heavy Cream: This combination creates a rich, creamy custard that isn’t too heavy.
- Granulated Sugar: Just enough to add a touch of sweetness to the custard.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Ground Cinnamon & Nutmeg: These warm spices are essential for that classic French toast aroma and taste.
- Salt: A small pinch enhances all the other flavors.
- Unsalted Butter: For frying. It adds incredible flavor and helps create those golden, crispy edges.
How to Make Classic French Toast Step-by-Step
Making this classic french toast recipe is incredibly simple. Just follow these steps for a perfect breakfast every time.
- Prepare the Custard: In a shallow dish wide enough to fit a slice of bread (a pie plate or baking dish works well), whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth and slightly frothy.
- Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Add a tablespoon of butter and let it melt and sizzle.
- Soak the Bread: Working one slice at a time, place the bread into the custard mixture. Let it soak for about 15-20 seconds per side. You want it to be saturated but not falling-apart soggy. Let any excess custard drip off.
- Cook to Golden Perfection: Carefully place the soaked bread onto the hot, buttered skillet. Cook for 2-3 minutes per side, until the exterior is beautifully golden-brown and crisp. Don’t overcrowd the pan; cook in batches if needed, adding more butter for each new batch.
- Serve Immediately: Transfer the finished French toast to a plate and serve warm with your favorite toppings.
Looking for a make-ahead option for a crowd? Our delicious French toast casserole is the perfect solution!
The Foolproof Classic French Toast Recipe
Classic French Toast Recipe (The Only One You’ll Ever Need)
Ingredients
Equipment
Method
- In a shallow dish (like a pie plate), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.
- Place a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
- Working one slice at a time, dip the bread into the custard, allowing it to soak for about 15-20 seconds per side. The bread should be saturated but not falling apart. Let any excess custard drip off before placing it in the pan.
- Place the soaked bread on the hot skillet. Cook for 2-3 minutes per side, until golden-brown and crisp. Repeat with the remaining slices, adding more butter to the pan for each batch.
- Serve immediately with your favorite toppings like maple syrup, fresh berries, and powdered sugar.
Notes
Keep Warm: To serve everyone at once, you can place cooked slices on a wire rack set on a baking sheet in a 200°F (95°C) oven to keep warm.
Pro Tips for Restaurant-Quality Results
- Don’t Squeeze the Bread: After soaking, let the excess custard drip off naturally. Squeezing the bread will make it dense and lead to a soggy center.
- Medium Heat is Key: If the heat is too high, the outside will burn before the custardy center has a chance to cook through. Too low, and the bread will dry out. Medium heat is the sweet spot.
- Wipe the Pan: Between batches, quickly wipe the skillet with a paper towel to remove any browned bits of butter or cinnamon. This prevents the next batch from burning.
- Keep it Warm: If you’re cooking for a crowd, you can keep the finished French toast warm in a single layer on a baking sheet in a 200°F (95°C) oven until you’re ready to serve.
Serving and Topping Ideas
While a classic pat of butter and a drizzle of pure maple syrup is a timeless combination, don’t be afraid to get creative! Here are a few of our favorite ways to serve French toast:
- Fresh Berries and Whipped Cream: A pile of fresh strawberries, blueberries, or raspberries with a dollop of homemade whipped cream.
- Powdered Sugar: A simple, elegant dusting of confectioners’ sugar.
- Cinnamon Sugar: A sprinkle of cinnamon sugar over the warm, buttery toast.
- Nutella and Bananas: A decadent spread of Nutella with sliced bananas.
Storing and Reheating Leftovers
Have leftovers? No problem! French toast stores and reheats beautifully.
- To Store: Let the French toast cool completely. Store it in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Place cooled French toast in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen slices to a zip-top freezer bag. They will keep for up to 2 months.
- To Reheat: For the best texture, skip the microwave! Reheat leftover French toast in a toaster, a toaster oven, or on a skillet over medium-low heat until warmed through and crisp.
Frequently Asked Questions
Yes! French toast freezes wonderfully. Let it cool completely, then place slices in a single layer on a baking sheet and freeze until solid. Transfer the frozen slices to a freezer-safe bag or container. They can be stored for up to 2 months.
There are three keys to preventing soggy French toast: 1) Use day-old, sturdy bread. 2) Don’t over-soak the bread; a quick dip of 15-20 seconds per side is plenty. 3) Cook on a properly preheated skillet over medium heat to ensure the outside gets crispy while the inside cooks through.
The best bread is thick-cut (about 1-inch) and slightly stale. Sturdy, enriched breads like brioche and challah are ideal because their rich, dense structure soaks up the custard perfectly without becoming mushy. Texas toast and thick-cut sourdough are also excellent choices.
The best way to reheat French toast and keep it crispy is in a toaster or toaster oven. You can also place it back on a lightly buttered skillet over medium-low heat for a minute or two per side. Avoid the microwave, as it will make the French toast soft and rubbery.
Share Your Masterpiece!
We hope you love this simple and delicious classic french toast recipe! There’s nothing better than sharing a beautiful breakfast with people you love. If you make this recipe, please leave a comment below and let us know how it turned out. We’d love to see your creations—tag us and share them on Pinterest!
