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Classic French Toast Recipe
Golden, custardy French toast made with thick-cut brioche or challah, soaked in a vanilla egg custard and pan-fried in butter. This easy French toast recipe is the ultimate weekend breakfast, ready in 15 minutes.
Prep
10 min
Cook
15 min
Servings
4
Difficulty
Easy
★★★★★
4.8(7,890 ratings)#french toast#easy french toast#american#breakfast#brunch#brioche french toast#weekend breakfast#custard
About This Recipe
Great French toast starts with the right bread — thick-cut brioche or challah, ideally day-old, soaks up the custard without falling apart. The custard ratio of egg to milk is important: too much milk and it steams rather than fries; too much egg and it tastes eggy. A touch of cream, vanilla and cinnamon elevates the base version into something truly special.
Ingredients
Serves 4
- 8 slicesbrioche or challah(3cm / 1.2-inch thick, ideally day-old)
- 4large eggs
- 120 mlwhole milk
- 60 mldouble cream
- 2 tspvanilla extract
- 1 tspground cinnamon
- 2 tbspcaster sugar
- 0.25 tspfine salt
- 40 gunsalted butter(for frying)
- maple syrup, fresh berries and icing sugar(to serve)
Instructions
- 1
Make the custard
Whisk eggs, milk, cream, vanilla, cinnamon, sugar and salt in a wide shallow dish until smooth and well combined.
- 2
Soak the bread
Add bread slices in a single layer. Soak for 30 seconds per side, then flip and soak the other side for 30 seconds. The bread should be saturated but not falling apart.
Day-old bread absorbs custard better than fresh without becoming soggy.
- 3
Fry in butter
Melt butter in a large non-stick pan over medium heat until foaming subsides. Fry soaked bread for 2–3 minutes per side until deep golden brown. Don't rush the heat — medium is key.
- 4
Serve immediately
Serve hot with maple syrup, fresh berries and a dusting of icing sugar.
Pro Tips
- →
Medium heat is essential — high heat burns the outside before the custard inside is set.
- →
Add a tablespoon of orange zest to the custard for a sophisticated touch.
- →
Keep cooked slices warm in a 120°C / 250°F oven while you cook the remaining batches.
Variations
- •
Stuffed French toast: spread cream cheese and jam between two slices before dipping in custard.
- •
Baked French toast casserole: layer bread in a baking dish, pour over custard, refrigerate overnight, bake at 180°C for 40 minutes — perfect for feeding a crowd.
Storage
Best eaten immediately. Leftovers keep in the fridge for 2 days — reheat in a pan or toaster. Don't freeze.
History & Origin
Despite the name, French toast — pain perdu ('lost bread') — exists in similar form across European cuisines. The earliest documented recipe appears in a Roman cookbook from the 1st century AD. The dish reached America via French and British settlers, and the name 'French toast' was recorded in an American cookbook as early as 1871.
Frequently Asked Questions
What is the best bread for French toast?
Thick-cut brioche or challah gives the richest, most custardy result. Texas toast (thick white bread) is the classic diner option. Avoid thin sandwich bread — it falls apart.
Why is my French toast soggy?
Either the bread was too thin, soaked too long, or cooked at too low a temperature. Use thick bread, limit soak time to 30 seconds per side, and cook on medium heat.
Can I make French toast without cream?
Yes — replace the cream with extra milk. The result is slightly less rich but still excellent.
How do you make French toast for a crowd?
Make a casserole version — layer sliced bread in a greased dish, pour over the custard, refrigerate overnight and bake at 180°C / 350°F for 40 minutes.
Nutrition Facts
Per serving (350g) · 4 servings total
Calories420kcal
Protein12g
Carbohydrates48g
Fat20g
Fiber1g
Protein12g
Carbs48g
Fat20g
Time Summary
Prep time10 min
Cook time15 min
Total time25 min
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