Classic French Toast
Founders
8 Slices
5 minutes
15 minutes
North American
French toast is the ultimate comfort breakfast—golden, custardy slices of bread with crispy edges and a tender, creamy centre. It transforms simple ingredients into something special, whether you're making a leisurely weekend breakfast or turning day-old bread into a delicious treat.
This classic French toast recipe delivers perfectly cooked slices every time: crispy and caramelised on the outside, soft and custard-like on the inside, with warm notes of cinnamon and vanilla. It's simple enough for a weekday morning yet impressive enough for brunch guests.
Why This Recipe Works
The secret to exceptional French toast is all in the custard mixture and the cooking technique. This recipe uses the perfect ratio of eggs to milk, creating a rich custard that soaks into the bread without making it soggy. A touch of vanilla and cinnamon adds warmth and depth, while proper heat control ensures golden, crispy edges without burning.
The best part? You probably have everything you need in your kitchen right now.
Ingredients
For the French Toast:
- 4 large eggs
- ⅔ cup whole milk (or half-and-half for extra richness)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
- 8 slices thick-cut bread (see bread recommendations below)
- 2-3 tablespoons butter (for cooking)
For Serving:
- Maple syrup
- Powdered sugar
- Fresh berries
- Whipped cream
- Additional butter
Optional Flavour Additions:
- 1 tablespoon granulated sugar (for sweeter French toast)
- ¼ teaspoon nutmeg
- 1 teaspoon orange zest
- ½ teaspoon almond extract (in place of some vanilla)
Directions
In a shallow bowl or pie dish (wide enough to fit a slice of bread), whisk together the eggs, milk, vanilla extract, cinnamon, and salt until well combined and smooth. The mixture should be uniform with no streaks of egg white.
If you're adding sugar or other flavourings, whisk them in now.
Heat a large skillet or griddle over medium heat. Add about 1 tablespoon of butter and let it melt, swirling to coat the pan. The butter should sizzle gently but not brown immediately—this indicates the right temperature.
Working with one or two slices at a time (depending on your pan size), dip each slice of bread into the custard mixture. Let it soak for about 20-30 seconds per side, pressing gently to help the bread absorb the custard.
The bread should be well-soaked but not falling apart. Thicker, sturdier breads can soak longer
- softer breads need less time.
Lift the soaked bread from the custard, letting excess drip off, and place it in the hot buttered pan. Cook for 2-3 minutes on the first side, until golden brown and crispy at the edges.
Flip carefully with a spatula and cook for another 2-3 minutes on the second side until golden brown and cooked through. The French toast should feel slightly firm when pressed gently in the centre.
Transfer the cooked French toast to a plate and keep warm in a 200°F oven while you cook the remaining slices. Add more butter to the pan as needed between batches.
Serve the French toast immediately while hot. Top with your favourite accompaniments: maple syrup, powdered sugar, fresh berries, whipped cream, or a pat of butter.