Classic French Toast

Last Sunday morning, I woke up craving something that felt like a hug on a plate. My grandmother used to make French toast when we slept over, leaving windows slightly steamy while the house filled with cinnamon and vanilla. I've been experimenting with her basic technique ever since, discovering that the secret lies in patience and the right bread.

The first time I made this for my husband, he watched skeptically as I dipped bread into what looked like scrambled eggs. Then he took one bite of that golden, custardy slice and immediately asked for seconds. Now it is our weekend tradition, especially when we have brioche that is past its prime.

Ingredients

• 4 large eggs: These create the rich custard base that soaks into the bread
• 1 cup (240 ml) whole milk: Provides creaminess without making the mixture too thin
• 2 tbsp (30 ml) heavy cream: Optional but adds that luxurious restaurant style texture
• 1 tbsp (12 g) granulated sugar: Helps the exterior caramelize beautifully
• 1 tsp (5 ml) pure vanilla extract: Use the real stuff, it makes all the difference
• 1/2 tsp (2 g) ground cinnamon: Warm spice that pairs perfectly with maple syrup
• Pinch of salt: Balances the sweetness and enhances all flavors
• 8 slices of day old bread: Brioche or challah work best because they soak without falling apart
• 2 tbsp (28 g) unsalted butter: For frying and creating that golden crispy edges
• Maple syrup: The classic finishing touch that ties everything together
• Powdered sugar: Optional dusting that makes it look like a café treat
• Fresh berries: Adds brightness and cuts through the richness

Instructions

Whisk the custard together:

Combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a mixing bowl until completely smooth.

Heat your pan:

Melt one tablespoon of butter in a non stick skillet over medium heat until it sizzles gently.

Soak the bread:

Dip each slice quickly into the custard, turning to coat both sides without letting it disintegrate.

Cook to golden perfection:

Fry for 2 to 3 minutes on the first side until deep golden brown, then flip and cook another 2 minutes.

Keep them warm:

Transfer finished slices to a plate while you cook the rest, adding more butter as needed.

Serve immediately:

Stack them warm with maple syrup, a dusting of powdered sugar, and fresh berries if you have them.

Save

This recipe became my go to when I hosted my first brunch for friends. I was nervous about getting the timing right, but watching everyone go quiet after that first bite told me I had nailed it. There is something deeply satisfying about turning simple ingredients into something that feels so special.

The Bread Matters Most

Day old brioche or challah will give you the best results because they have a tight crumb that holds up to soaking. I once tried with fresh sandwich bread and ended up with delicious but fragile French toast that needed a fork.

Temperature Control

Medium heat might feel too slow, but rushing with high heat burns the exterior before the custard cooks through. I learned this the hard way when I served my brother distinctly uncooked centers that looked perfect on the outside.

Make Ahead Strategy

You can mix the custard the night before and keep it refrigerated for a quick morning start. Just give it a quick whisk before using.

• Cut your bread into thick slices the night before and leave it uncovered on the counter
• Set your table with syrup and toppings before you start cooking
• Preheat your oven to 200 degrees Fahrenheit to keep finished slices warm

Save

There is something magical about standing at the stove while butter sizzles and cinnamon fills the air, knowing you are about to serve something that makes people happy.

Recipe Questions & Answers

→ What type of bread works best?

Day-old brioche, challah, or thick white bread work best because they absorb the custard without falling apart. Slightly stale bread holds up better during soaking and cooking.

→ How do I prevent soggy centers?

Dip each slice briefly for just a few seconds per side. Avoid prolonged soaking, and cook over medium heat to ensure the interior sets while the exterior becomes golden and crispy.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with almond, oat, or soy milk. Use plant-based butter or coconut oil for cooking. The texture remains delicious with these alternatives.

→ What temperature should I cook at?

Medium heat works best—around 350°F. Too high and the exterior burns before the center cooks through; too low and the bread becomes greasy rather than crispy.

→ Can I prepare this ahead of time?

Prepare the custard mixture the night before and store covered in the refrigerator. Slice and dip the bread just before cooking for the freshest, crispiest results.

→ What toppings pair well?

Classic maple syrup, powdered sugar, and fresh berries are traditional. Try warm fruit compote, chocolate chips, whipped cream, or sliced bananas for variety.