The Ultimate French Toast

Fluffy, golden, and bursting with sweet flavors, this French Toast recipe is about to become your favorite breakfast treat!
You know those lazy weekend mornings when all you want is something easy yet delicious to start the day? This French Toast delivers every time. Whether you’re serving it up for brunch with the family or treating yourself to something special, this recipe hits the sweet spot—literally!
How to Make It
Making French Toast is as easy as flipping bread on a skillet, but the magic is in the details. Here’s how you get that perfectly crisp outside with a soft, custardy center:
- Choose the right bread: Thick-cut slices like brioche or challah are the dream! They soak up all the yummy custard without falling apart.
- Whisk up a rich batter: A blend of eggs, milk, cinnamon, and vanilla makes a luscious mix that clings to the bread.
- Let it soak: Don’t just dip—let each slice sit for a few seconds to absorb all that goodness.
- Cook to golden perfection: A buttery skillet on medium heat is your best friend. Flip when the first side is golden and the kitchen smells heavenly.
Make-Ahead Method
Want to save some time? You can totally prep ahead!
- Custard mix: Whisk up the egg mixture the night before and store it in the fridge.
- Bread soaking: Arrange the bread slices in a baking dish, pour the custard over, and let it soak overnight. Cover and refrigerate.
- Cooking: Just heat up the skillet in the morning and cook as usual. Your breakfast will be ready in no time!
Pro Tips
- Bread is key: Day-old bread is perfect—it holds the custard without getting too soggy. If your bread is fresh, toast it lightly first.
- Season the skillet: Wipe the skillet with butter before each batch for even cooking and a buttery flavor.
- Toppings make it magic: Maple syrup is classic, but try powdered sugar, fresh berries, or a dollop of whipped cream for a twist.
- Keep it warm: If you’re making a big batch, keep the finished slices on a baking sheet in a low oven until ready to serve.
Storage
French Toast stores surprisingly well!
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or toaster oven for best results.
- Freezer: Lay slices flat on a baking sheet, freeze until firm, then transfer to a freezer bag. They’ll last up to 2 months! To reheat, just pop them in the toaster or oven.

Tools for This Recipe
- Whisk: For mixing up that creamy batter.
- Non-stick skillet: Ensures an even, golden cook without sticking.
- Wide spatula: Makes flipping easy and mess-free.
- Baking dish: Perfect for soaking multiple slices at once.
- Cooling rack: Keeps slices crisp if you’re making a large batch.
FAQs!
Can I use non-dairy milk?
Absolutely! Almond, oat, or coconut milk works beautifully.
What’s the best bread for French Toast?
Thick-cut brioche, challah, or Texas toast are top picks. Day-old bread is ideal.
Can I make this without eggs?
Yes! A mix of mashed bananas or ground flaxseeds with milk makes a great egg-free alternative.
How do I keep it from getting soggy?
Don’t oversoak the bread, and cook on medium heat to ensure the center cooks through without burning the outside.
Conclusion
Now that you’ve mastered the art of French Toast, it’s time to bring some joy to your breakfast table. Whether you keep it classic with syrup or go all out with toppings, this recipe is guaranteed to impress.
Let me know how yours turns out! Drop a comment below and share your favorite toppings or tips—I can’t wait to hear from you!

French Toast
Ingredients
- 4 slices of thick-cut bread brioche, challah, or Texas toast
- 2 large eggs
- 1/2 cup milk or non-dairy alternative
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp butter for cooking
Instructions
- In a shallow bowl, whisk together eggs, milk, vanilla, and cinnamon.
- Heat a skillet over medium heat and add a pat of butter.
- Dip each bread slice into the custard, ensuring both sides are coated.
- Cook the bread slices in the skillet until golden brown, about 2-3 minutes per side.
- Serve warm with your favorite toppings.