Start your weekend off right with a big plate of crispy, golden french toast! This quick and easy french toast recipe has the perfect ratio of milk to eggs with a pinch of sugar and cinnamon for added sweetness and flavor.
French Toast will also be one of the top contenders for the best breakfast, along with Chocolate Chip Pancakes and Homemade Baked Donuts. No need to leave your house – enjoy a leisurely, delicious breakfast at home with this incredible french toast recipe!
The Best French Toast Recipe
This is my ideal breakfast right here. A big stack of perfectly cooked French toast, doused in butter and syrup. Adding some fresh berries or indulge a little with a few slices of bacon and some scrambled eggs to complete the meal.
When it comes to easy breakfasts, this french toast recipe totally fits the bill. After lots of testing I have found the perfect ratio of eggs to milk for that glorious custard to soak the bread in. The result is a perfectly golden and crispy exterior and super tender and fluffy insides.
French Toast Ingredients
You only need a handful of pantry staple ingredients to make this recipe, so it’s a convenient breakfast any day of the week!
Thickly-sliced bread – day-old bread, with its dense texture is ideal for french toast because it is able to soak up the custard without getting soggy.
Eggs – together with the milk the eggs make up the custard and they form a crust around the bread.
Milk – whole milk is preferred, but what you have on hand is ok. Even lactose-free or non-dairy alternatives are fine.
Cinnamon – adds just a hint of warmth and spice.
Sugar – optional, but nice if you like your toast a bit sweeter.
Vanilla extract – rounds out the flavor profile.
Salt – just a pinch to enhance the flavors.
How To Make French Toast
Prepare the custard. Whisk together eggs, milk, cinnamon, sugar, vanilla and salt in a large bowl or directly in a shallow baking dish.
Soak the bread. Pour the egg mixture into a shallow dish and soak the bread for 20-30 seconds on each side. Be careful not to over-soak the bread, and let the excess drip off.
Preheat. Meanwhile, preheat an electric griddle (I swear by this one) or large non-stick skillet to medium heat (350℉). When you’re ready to cook, melt some butter (or spritz with a bit of cooking spray) on the griddle/pan.
Cook.Place the bread slices on the preheated griddle/ in the pan. Cook 3 to 4 minutes, then flip the slices and repeat until they are golden brown.You may need to adjust the heat (especially in a skillet) to avoid burning the toast.
Choosing the Best Bread for French Toast
There are two factors you should think about when choosing the bread:
Is it thickly sliced?
Will I be using it when it’s at least one day old?
That’s right – day-old, thick sliced bread is the ideal candidate for the best French toast of your life! The thickness and slight staleness of this combo make it the perfect consistency for soaking up all the eggy-milk mixture that turns ordinary bread into breakfast.
As for bread type, opt for a Texas toast-style loaf, sweet brioche, or challah (egg) bread. If you buy a pre-sliced loaf, leave the slices you plan to cook exposed to the open air overnight to help them dry out.
Expert Tip and FAQs
Take it easy with the milk. Adding too much dairy can create a soggy end result. You need just the right ratio of egg to milk so that the egg will be able to cook, forming a crust around the sliced bread instead of the milk just soaking into it. Be sure to measure the milk so you don’t end up with too much.
Watch the heat. If your griddle is too hot it will burn the toast instead of giving it the lovely golden brown exterior. Keep it at 350 degrees, or if using the stovetop, don’t heat above medium.
Use the right bread. You want a thick, hearty slice of bread in order to soak up the custard without falling apart. Thin slices, like typical sandwich bread, will fall apart and become mushy.
Soak it. A thick slice of bread will take 15-30 seconds to adequately soak in the custard mixture all the way to the center. Some light pressure may be needed to aid in this process.
How do you store leftover french toast?
Let the bread cool completely, then wrap tightly and store in the fridge. You can reheat in the microwave, but it might get soggy. To get a crispy exterior, reheat in the oven, in a skillet on the stove, or in your air fryer.
Can you freeze french toast?
Yes! Stack leftovers with parchment paper between the layers and store in freezer bags for up to 2-3 months. To reheat, just po pindividual slices in the toaster, or for a large batch, spread out on a baking sheet and bake for 10 minutes at 350℉.
Toppings and Serving Suggestions
Serve hot with butter, maple syrup, or honey. You can also sprinkle the slices with powdered, granulated, or cinnamon-sugar, or go all out and add whipped cream and fresh berries or fruit compote. But if you’re looking for something to round it out for a nice, hearty breakfast, try these additions:
8slicesthickly sliced breadbrioche, Texas toast, or challah bread
Heat a griddle or skillet over medium heat (325-350˚F).
In a mixing bowl, whisk together eggs, milk, sugar (if using), vanilla, cinnamon, and salt until well combined. Transfer to a shallow baking dish.
Place each slice of bread into the egg mixture, soaking each side for 20-30 seconds. Allow excess liquid to drip off into the dish.
Lightly butter or spray the griddle/pan with cooking oil.
Place bread slices on griddle/pan and cook 3-4 minutes on both sides until golden brown, adjusting heat as necessary to avoid burning.
Serve hot with toppings of choice.
Storing and Reheating Leftovers: Let the bread cool completely, then wrap tightly and store in the fridge. You can reheat in the microwave, but it might get soggy. To get a crispy exterior, reheat in the oven, in a skillet on the stove, or in your air fryer.To freeze, stack leftovers with parchment paper between the layers and store in freezer bags for up to 2-3 months. To reheat, just po pindividual slices in the toaster, or for a large batch, spread out on a baking sheet and bake for 10 minutes at 350℉.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.