Easy Classic French Toast
I love French toast so much. I have it it three times a week just because! Today, I'm sharing my special and easy classic recipe.
Equipment
- 10-inch non-stick skillet or cast-iron pan
- Shallow dish or baking tray (for soaking bread)
- Whisk or Fork
- Wide spatula
- Wire cooling rack (for keeping cooked slices warm)
Ingredients
- 6 slices bread about ¾-inch (2cm) thick — white sandwich bread, brioche, or challah
- 3 medium eggs 1 egg per 2 slices of bread
- ½ teaspoon vanilla extract optional, 2.5ml
- ½ cup whole milk 120ml
- ¼ cup granulated sugar 50g, or to taste
- ¼ teaspoon ground cinnamon or to taste, optional
- 2 tablespoons unsalted butter 30g, for frying
Instructions
- Crack the eggs into a medium bowl and beat well with a whisk or fork until the yolks and whites are fully combined.3 medium eggs
- Add the milk (120ml) and sugar to the eggs and whisk until the sugar is dissolved and the mixture is smooth.½ cup whole milk, ¼ cup granulated sugar
- Whisk in the cinnamon and vanilla extract, if using.¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract
- Pour the custard mixture into a shallow dish or baking tray wide enough to lay a slice of bread flat.
- Place a non-stick skillet or cast-iron pan over medium-high heat and allow it to heat for 2-3 minutes while you prepare the bread.
- Once the pan is hot, reduce the heat to medium-low.
- Add about 1 tablespoon (15g) of butter to the pan and swirl it around until it melts and begins to foam.2 tablespoons unsalted butter
- If using a non-stick pan, you can reduce the butter to 1 teaspoon per batch, but a small amount of butter still improves browning and flavour.2 tablespoons unsalted butter
- Dip one slice of bread into the custard, letting it soak for about 15-20 seconds per side. The bread should be saturated but not falling apart.6 slices bread
- Gently lift the soaked bread, let the excess custard drip off for a moment, then place it in the hot buttered pan.6 slices bread
- Cook undisturbed for 2-3 minutes until the underside is golden brown, then flip with a wide spatula and cook the other side for another 2-3 minutes.
- Both sides should be evenly golden brown with a slightly crisp surface. Adjust heat down if the bread is browning too quickly.
- Transfer the finished French toast to a wire rack set over a baking sheet in a 200°F / 95°C oven to keep warm while you cook the remaining slices.
- Serve warm, topped with maple syrup, fresh berries, a dusting of powdered sugar, or your favourite toppings.
Notes
Storage: Refrigerate cooked French toast in an airtight container with parchment between slices for up to 4 days. Freeze in a single layer on a baking sheet, then transfer to a zip-lock bag for up to 2 months.
Reheating: From the fridge, reheat in a dry skillet over medium heat for 2 minutes per side. From frozen, bake at 350°F / 175°C (180°C fan-forced) for 8-10 minutes, flipping once.
Make-Ahead: Mix the custard the night before and refrigerate. Soak and cook the bread fresh in the morning for the best texture.
Best Bread: Day-old bread works better than fresh — it absorbs custard without falling apart. Brioche, challah, and Texas toast are excellent choices; avoid very thin sliced bread.
Pro Tip: Lower the heat before adding butter to the pan. Butter burns quickly on high heat, but it browns beautifully on medium, giving your French toast a rich golden crust and nutty flavour.
Nutrition
Serving: 1servingCalories: 561kcalCarbohydrates: 68gProtein: 19gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 283mgSodium: 516mgPotassium: 307mgFiber: 3gSugar: 33gVitamin A: 808IUVitamin C: 0.2mgCalcium: 223mgIron: 4mg
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