This CLASSIC FRENCH TOAST is rich, custardy, and golden on the outside with soft, pillowy centers. It’s easy to make and perfect for using up stale bread like brioche or challah. Serve it with your favorite toppings for a comforting breakfast that always feels like a treat.
French toast has always been a go-to breakfast in our house. We often make it on slow weekend mornings, especially if there is some leftover challah or brioche in the kitchen. But we have also been known to pull it together for “brinner” when the day gets away from us and all we really want is something simple and comforting. Add a little fruit or whipped cream, and it becomes the kind of meal that works any time of day.
This version came together during the early months of the COVID lockdown, when we were home around the clock and cooking more than ever. We made French toast several times a week, adjusting the custard, trying different breads, and figuring out what gave us that perfect golden exterior with a soft, custardy middle. It started as a way to use up stale bread and quickly became something we both looked forward to.
The custard is rich but not too heavy, with just the right amount of cinnamon and a splash of vanilla. We usually use challah or brioche, but any thick white bread will work, especially if it is a little dried out or toasted in the oven first.
Even now, it is still one of our favorite things to make. Whether it is breakfast on a quiet Saturday or breakfast-for-dinner after a long day, this French toast always delivers.
IN THIS RECIPE...
What are the key ingredients to make French Toast?
- MILK: Forms the base of the custard and adds moisture. Whole milk gives the best texture, but any milk you have on hand will work.
- HEAVY WHIPPING CREAM: Adds richness and helps create that soft, custardy interior.
- EGGS: Essential for binding the custard. They give the toast structure and help it cook up golden and fluffy.
- VANILLA EXTRACT: Adds a warm, sweet aroma that gives the French toast classic flavor.
- GROUND CINNAMON: A touch of spice that complements the vanilla and gives the custard a little depth.
- SALT: Just enough to balance the sweetness and bring out the flavor of the other ingredients.
- THICK SLICES OF STALE WHITE BREAD: Brioche and challah are ideal because of their soft crumb and slightly sweet flavor. Slightly stale bread works best since it soaks up the custard without falling apart.
- UNSALTED BUTTER OR OIL: Used for cooking the toast. Butter adds flavor while oil helps prevent burning and promotes even browning.
Common Mistakes to Avoid
- Super fresh bread: Freshly baked or very soft bread tends to fall apart when soaked in the custard. If that’s all you have, lightly toast it in the oven for a few minutes to dry it out first.
- Very thin slices: Thin sandwich bread can turn soggy and tear easily. Stick to thicker slices that can hold up to soaking and pan-frying.
- Low-fat or skim milk only: Using only skim milk can make the custard too thin and the final result less rich. If you want to lighten it up, try using half whole milk and half milk alternative rather than removing the cream entirely.
- Overcrowding the pan: Cooking too many slices at once can lead to uneven browning and steamed bread instead of that crisp, golden crust. Give each piece room to cook properly.
Step-by-Step Instructions
1. Dry the bread (if needed):
If you are starting with fresh bread, preheat your oven to its lowest temperature. Place the slices on a baking sheet or directly on the rack and warm them for about 5 minutes per side. This helps remove excess moisture so the bread can soak up the custard without turning soggy.
2. Make the custard:
In a large mixing bowl, whisk together the milk, heavy whipping cream, eggs, vanilla extract, cinnamon, and salt. Whisk until the mixture is completely smooth and the eggs are fully incorporated. The cinnamon might float to the top a bit but that is normal.
3. Preheat your pan:
Place a non-stick skillet or griddle over medium heat. Once hot, add a small amount of unsalted butter or oil to coat the surface. Let it melt and spread evenly across the pan.
4. Soak the bread:
Dip one slice of bread into the custard at a time. Let it sit for about 10 seconds per side or until the bread is fully saturated but not falling apart. If your bread is especially thick or dry, it may need a few extra seconds.
5. Cook the French toast:
Carefully transfer the soaked bread to the hot skillet. Cook for 2 to 3 minutes per side, or until each side is golden brown and crisp on the outside. If the toast is browning too quickly, lower the heat slightly to avoid burning.
6. Repeat and serve:
Continue soaking and cooking the remaining slices, adding more butter or oil to the pan as needed. Once all the slices are cooked, serve the French toast warm with your favorite toppings like maple syrup, whipped cream, fresh fruit, or powdered sugar.
♨️Keep French Toast Warm While You Cook
If you’re making a big batch and want to serve everything at once, preheat your oven to 200°F and place a wire rack on a baking sheet. As each slice finishes cooking, transfer it to the rack in the oven. This keeps the toast warm without making it soggy, and the wire rack helps preserve that crisp exterior.
Related Recipes
French Toast
Equipment
- 1 non-stick skillet
Ingredients
- ½ cup milk
- ¼ heavy whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 6 thick slices stale white bread brioche or challah work great
- Unsalted butter or oil for cooking
Instructions
- If you’re already using stale bread, skip to step 2. If you’re using fresh bread, preheat your oven to its lowest temperature. Stick the slices of bread in for about 5 minutes each side.6 thick slices stale white bread
- In a large mixing bowl, whisk together the milk, heavy whipping cream, eggs, vanilla, cinnamon, and salt.½ cup milk, ¼ heavy whipping cream, 3 large eggs, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, 1 pinch salt
- Heat a lightly oiled or buttered non-stick skillet over medium heat.Unsalted butter or oil
- Meanwhile, soak a slice of bread in the milk mixture until it’s fully saturated. My guideline is usually 10 seconds per side.
- Place the soaked break on the pre-heated skills, cook for a few minutes on each side until both sides are nice and golden brown, and remove to a plate.
- Repeat for the remaining bread slices.
- Serve with maple syrup, whipped cream, fresh fruit, or all three and enjoy!
