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Best French Toast Recipe
This Best French Toast Recipe turns simple ingredients into a cozy, delicious homemade brunch that’s easy to whip up any morning.
Full Recipe Introduction
French toast is the ultimate breakfast treat—thick slices of bread soaked in a creamy custard, fried until golden, then piled high with sweet or savory toppings. What makes this Best French Toast Recipe special is the blend of whole milk and a hint of vanilla bean extract for extra depth. I first stumbled on this twist during a chilly autumn weekend, when I needed something comforting yet fuss-free. Since then, I’ve served it at holiday breakfasts, lazy Sunday brunches, and even as a quick dessert with a dollop of Greek yogurt. It’s simple, wholesome, and endlessly adaptable—truly a homemade classic that feels both nostalgic and fresh.
Why You’ll Love This Recipe
• No-fail custard soak—coat every slice perfectly
• Ready in under 20 minutes—ideal for busy mornings
• Uses pantry staples—no fancy ingredients needed
• Warm, cinnamon-kissed flavor—comfort food at its best
• Crispy edges with a soft, pillowy center
• Easily made gluten-free or dairy-free with swaps
• Perfect for turning day-old bread into a treat
• Kid-approved and crowd-pleasing for family brunch
Ingredients
• 8 slices brioche or challah bread (or thick Texas toast; day-old for best soak)
• 4 large eggs (pasture-raised if you can)
• 1 cup whole milk (or almond milk for a dairy-free twist)
• ¼ cup heavy cream (or full-fat coconut milk)
• 2 tbsp granulated sugar (swap for maple syrup if you like)
• 1 tsp pure vanilla bean extract (vanilla paste works too)
• 1 tsp ground cinnamon (plus extra for garnish)
• Pinch of fine sea salt
• 2 tbsp unsalted butter (or coconut oil)
• Optional toppings: fresh berries, sliced bananas, powdered sugar, warm maple syrup, Greek yogurt
Ingredient Tips:
- Choose thick, sturdy bread to avoid sogginess.
- Let your eggs and milk rest at room temperature for easier whisking.
- I love Nielsen-Massey vanilla for that true vanilla aroma.
Directions
- Whisk the custard: In a shallow bowl, beat eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and slightly frothy—this little air boost helps the toast get extra fluffy.
- Preheat the pan: Warm a nonstick skillet or griddle over medium heat; melt 1 tbsp butter (or oil) so it starts to foam but doesn’t brown immediately.
- Soak the bread: Dip each slice into the custard, letting it rest for 10 seconds per side—don’t rush this, or you’ll get dry spots. Let excess drip back into the bowl.
- Cook to golden: Place soaked bread in the skillet in a single layer. Cook 2–3 minutes until the underside is deep golden brown, then flip and repeat—look for cinnamon flecks to darken slightly.
- Butter refresh: Add more butter between batches for that irresistible crunch and richness.
- Keep warm: Transfer cooked slices to a baking sheet in a 200°F oven while you finish the rest—this keeps everything hot and crisp.
- Plate and garnish: Stack slices, dust with powdered sugar, scatter berries, drizzle maple syrup, or add a dollop of Greek yogurt for tang.
- Serve immediately—French toast waits for no one!
Servings & Timing
Yields: 4 servings (2 slices each)
Prep Time: 10 minutes (you can prep custard the night before)
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
• Berry-Swirl French Toast: Swirl strawberry jam into the custard and top with fresh berries.
• Savory Herb Twist: Omit sugar, add chopped chives and rosemary, serve with prosciutto.
• Pumpkin-Spice Version: Stir 2 tbsp pumpkin purée and pumpkin pie spice into the custard.
• Chocolate Chip Surprise: Sprinkle mini chips on one side of the soaked bread before cooking.
• Vegan-Friendly: Use flax “eggs,” almond milk, and coconut oil; top with nut butter.
• Citrus-Zested Delight: Grate orange zest into custard and finish with a dusting of icing sugar.
Storage & Reheating
• Fridge (up to 3 days): Cool completely, wrap in foil or store in an airtight container.
• Freezer (up to 1 month): Flash-freeze slices on a baking sheet, then bag them.
• Reheat: Pop refrigerated toast in a toaster oven at 350°F for 5 minutes or microwave 30 seconds (watch to avoid rubbery edges). Frozen slices warm best in a 375°F oven for 8–10 minutes straight from the freezer.
• Make-Ahead Tip: Soak your bread in custard, then cover and refrigerate overnight for an effortless morning.
Notes
– I discovered that pre-toasting bread for 1 minute keeps slices from falling apart when soaked.
– If your toast is soggy, dial back the soak time by a few seconds.
– For extra flavor, stir a tablespoon of bourbon or rum into the custard.
– A pinch of nutmeg alongside cinnamon creates a nostalgic, bakery-style profile.
FAQs
Q: Can I use whole wheat or gluten-free bread?
A: Absolutely—just pick a sturdy variety and soak slightly less to prevent mush.
Q: Why is my French toast gummy in the middle?
A: Likely from over-soaking; cut soak time by 2–3 seconds per side.
Q: How do I make this dairy-free?
A: Swap dairy milk/cream for almond, soy, or coconut alternatives, and use oil instead of butter.
Q: Can I prep this recipe ahead?
A: Yes—mix custard and refrigerate up to 12 hours; soak and cook in the morning.
Q: What’s the best topping for brunch guests?
A: A simple berry compote or Greek yogurt bar lets everyone customize their plate.
Q: My edges are burning before the center cooks—help!
A: Lower your heat by one notch and cover the pan for 30 seconds per side.
Q: Is there a savory version?
A: Skip the sugar and cinnamon, add herbs and cheese, then serve with bacon or avocado.
Q: Can I double this recipe for a crowd?
A: Sure—keep cooked slices warm in a low oven and work in batches without crowding the pan.
Conclusion
This Best French Toast Recipe brings together simplicity and flavor in every bite—crispy, custardy, and totally crowd-pleasing. Give it a whirl next time you crave an easy, delicious breakfast or brunch, and don’t forget to drop a comment with your favorite topping or tasty twist!
Best French Toast Recipe
Ingredients
- 8 slices brioche or challah bread (or thick Texas toast; day-old for best soak)
- 4 large eggs (pasture-raised if you can)
- 1 cup whole milk (or almond milk for a dairy-free twist)
- 1/4 cup heavy cream (or full-fat coconut milk)
- 2 tbsp granulated sugar (swap for maple syrup if you like)
- 1 tsp pure vanilla bean extract (vanilla paste works too)
- 1 tsp ground cinnamon (plus extra for garnish)
- Pinch fine sea salt
- 2 tbsp unsalted butter (or coconut oil)
Instructions
- In a shallow bowl, beat eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and slightly frothy—this little air boost helps the toast get extra fluffy.
- Warm a nonstick skillet or griddle over medium heat; melt 1 tbsp butter (or oil) so it starts to foam but doesn’t brown immediately.
- Dip each slice into the custard, letting it rest for 10 seconds per side—don’t rush this, or you’ll get dry spots. Let excess drip back into the bowl.
- Place soaked bread in the skillet in a single layer. Cook 2–3 minutes until the underside is deep golden brown, then flip and repeat—look for cinnamon flecks to darken slightly.
- Add more butter between batches for that irresistible crunch and richness.
- Transfer cooked slices to a baking sheet in a 200°F oven while you finish the rest—this keeps everything hot and crisp.
- Stack slices, dust with powdered sugar, scatter berries, drizzle maple syrup, or add a dollop of Greek yogurt for tang.
- French toast waits for no one!
