Name: Classic French Toast
Prep time: 20 min
Cook time: 12 min
Total time: 25 min
Cuisine: French
Ingredients: 4 large eggs; 1 cup whole milk; 1/4 cup heavy cream (optional); 2 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; A pinch of salt; 8 thick slices of day-old brioche or challah; 1 tbsp butter; 1 tbsp neutral oil

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I wake up thinking about the smell of butter and cinnamon on warm bread — that’s how I know it’s time for Classic French Toast. This indulgent breakfast is simple, comforting, and one of my favorite weekend treats after years of testing for the best custard-to-bread ratio. If you like a slightly crisp exterior with a custardy center, you’re in the right place.
(For a lighter breakfast alternative, you might also enjoy this chia seed porridge.)

Why Make This Recipe

It tastes like a breakfast you’d order at a cozy café: rich, buttery, and gently spiced.
It’s quick to pull together—custard mixes in 5 minutes and cooks in about 10–12 minutes.
It’s versatile: serve it sweet or savory, dress it up for brunch, or keep it simple for a weekday treat.
Leftovers reheat very well, making it great for meal prep or feeding a small crowd.
Personal insight: I keep a loaf of brioche or challah in my freezer precisely for this—it makes consistently excellent French toast.

Recipe Overview

Prep time: 10 minutes (plus 10 minutes soak time for very thick bread)
Cook time: 10–12 minutes total (2–3 minutes per side on the skillet, finish in oven if needed)
Total time: 20–25 minutes
Servings: 4 (2 slices per person)
Difficulty: Easy
Cooking method: Pan-fry on medium heat (325–350°F pan surface) and optionally keep warm in a 200°F oven.

(If you prefer fluffy stacks, this overview pairs well with a plate of coconut cream pancakes.)

My Experience Making This Recipe

I tested this version dozens of times to find the best custard balance: enough egg for structure, enough dairy for silkiness. Early attempts were either too soggy or too rubbery; adjusting soak time and adding a touch of cream solved both issues. I now rely on a cast-iron skillet and a 200°F oven to finish batches consistently.

How to Make Classic French Toast

Start by whisking 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream (optional for richness), 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and a pinch of salt in a shallow dish. Dip 8 thick slices (about 3/4–1 inch) of day-old brioche or challah for 10–20 seconds per side—just long enough to saturate but not collapse. Heat a 10–12 inch skillet over medium (aim for a surface temp near 325°F), melt 1 tbsp butter plus 1 tbsp neutral oil, and cook slices 2–3 minutes per side until golden brown. For larger batches, keep finished slices in a 200°F oven on a wire rack to maintain crispness.

Expert Tips for Success

Use slightly stale, thick-cut bread (brioche, challah, or Texas toast) so the custard soaks in without falling apart.
Balance custard: a 1:4 egg-to-liquid ratio (4 eggs to ~1¼ cups total dairy) gives structure and creaminess.
Preheat skillet and test with a 1-minute slice: if it browns too fast, lower heat to avoid a raw center. A cast-iron skillet gives the best browning; nonstick is fine for easier flipping.
Finish in the oven for even heat: place cooked slices on a wire rack at 200°F for up to 20 minutes.
For extra crispness, add a tablespoon of sugar to the pan or brush slices lightly with melted butter before finishing; this encourages caramelization. (For a savory twist, try seasoning recommendations in this French onion dip guide while you experiment.)

How to Serve Classic French Toast

Classic: warm maple syrup, a pat of butter, and a dusting of powdered sugar.
Fruity: top with macerated berries or a warm compote and a dollop of Greek yogurt.
Decadent: stuffed French toast with sweetened cream cheese and jam, then grilled.
Brunch pairing: serve with bacon or sausages and a citrusy salad for balance — the richness pairs nicely with acidic sides and a frothy latte.

(For a beverage pairing that elevates the mood, see this homemade French onion dip recipe for savory brunch spreads.)

Storage and Reheating Guide

Refrigerator: cool completely, place in an airtight container or wrap tightly in foil, and store up to 3 days.
Freezer: freeze single-layer on a sheet pan until firm, then transfer to a zip-top bag for up to 2 months. Separate layers with parchment.
Reheat refrigerated slices: oven/toaster oven at 350°F for 8–12 minutes until heated through and crisp.
Reheat from frozen: bake at 350°F for 15–20 minutes, or toast in a toaster oven. Avoid microwaving if possible—use only to speed reheating (20–40 seconds) and then crisp in a skillet or broiler briefly.

Recipe Variations

Gluten-free: use thick slices of sturdy gluten-free brioche or sandwich loaf; reduce soak time slightly to prevent sogginess.
Dairy-free/vegan: use unsweetened almond or oat milk plus 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit 5 minutes) to replace eggs; expect a slightly different texture.
Stuffed French toast: spread sweetened mascarpone or cream cheese between two slices, dip carefully, and pan-fry at slightly lower heat to avoid bursting.
Flavor twists: add orange zest and cardamom to the custard, or swap cinnamon for nutmeg and a splash of dark rum (optional) for a richer profile.

Nutritional Highlights

Protein: eggs and dairy provide a good protein boost compared to plain toast.
Carbohydrates: bread and syrup are the main carb sources—portion mindfully if you’re tracking intake.
Allergens: contains eggs, dairy, and gluten (unless adapted). Typical serving is two slices; adjust to appetite and activity level.

Troubleshooting Common Issues

Soggy center: use drier/stale bread, shorten soak time for thinner slices, or increase egg ratio slightly to 5 eggs for better set.
Burnt outside but raw inside: lower heat to medium-low and finish in a 200°F oven; thicker slices need gentler heat.
Falling apart: the bread was too fresh or thin—toast slices briefly before dipping, or use thicker, stale slices.

Frequently Asked Questions

Q: Can I make the custard ahead?
A: Yes — mix the custard up to 24 hours ahead and refrigerate in a covered container. Whisk briefly before using; if the mixture thickens, thin with a tablespoon of milk. Keep in mind dip time may increase slightly if the custard is cold.

Q: What bread makes the best French toast?
A: Sturdy, enriched loaves like brioche, challah, or Texas-style sandwich bread are ideal because they absorb custard without collapsing. Day-old or lightly toasted slices perform best.

Q: How do I get a crisp exterior without overcooking?
A: Preheat the skillet properly (medium heat), use a mix of butter and oil (for flavor + higher smoke point), and finish in a 200°F oven on a wire rack to set the center without burning the crust.

Q: Is there a way to make French toast less rich but still tasty?
A: Swap heavy cream for extra milk and use 2 egg whites plus 2 whole eggs for reduced fat while maintaining texture. Serve with fresh fruit rather than syrup to cut sugar.

Conclusion

If you want a cozy, reliable breakfast that feels special with minimal fuss, this Classic French Toast is a weekday-friendly indulgence or a weekend showstopper. For more inspiring breakfast pairings and a delicious latte idea, check out Discover Your Dream Breakfast: Honey Cinnamon Latte & More.