Easy French Toast Recipe



  • Thick-sliced bread is best. Day-old or slightly stale bread is perfect since it soaks up the egg mixture without becoming too soggy.
  • Great options include challah, brioche, sourdough, or a sturdy white bread like Texas toast.


  • 2 large eggs form the base of the custard.


  • Use whole milk or 2% for a richer flavor, but skim milk works too.


  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt


  • For cooking the French toast.


  • Large shallow dish (for the egg mixture)
  • Whisk
  • Large skillet or griddle


  • Make the custard: In a large, shallow dish, use a whisk to beat together eggs, milk, vanilla extract, cinnamon, and salt. Ensure everything is well combined.
  • Soak the bread: Dip each slice of bread into the egg mixture, coating both sides. Soak for a few seconds per side until the bread has absorbed some of the liquid but isn’t totally saturated.
  • Heat the pan: Preheat a skillet or griddle over medium heat. Melt a tablespoon of butter in the pan.
  • Cook the French toast: Carefully place a few slices of the soaked bread into the hot pan. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Be sure to adjust cooking time based on bread thickness.
  • Repeat and serve: Repeat with the remaining slices of bread, adding more butter to the pan as needed. Serve your French toast immediately while warm.

Delicious Toppings:

  • Maple syrup
  • Fresh berries (blueberries, raspberries, sliced strawberries)
  • Whipped cream
  • Powdered sugar
  • A dollop of butter
  • Chopped nuts
  • Fruit compote or jam


  • Don’t over-soak the bread: Too much soaking makes for soggy French toast. Just a few seconds per side is enough.
  • Adjust the sweetness: You can increase or decrease the amount of sugar (if using any) in the custard to your preference.
  • For extra richness: Add a splash of heavy cream to the custard.
  • Flavor variations: Experiment with spices like nutmeg or cardamom, or a splash of orange liqueur instead of vanilla.


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