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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!
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.
You only need a handful of pantry staple ingredients to make this recipe, so it’s a convenient breakfast any day of the week!
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.
There are two factors you should think about when choosing the bread:
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.
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.
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℉.
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: