French Toast is a breakfast classic that’s crispy on the outside, soft and custardy on the inside, and perfect for soaking up maple syrup or fresh fruit toppings. It’s a simple dish that turns everyday bread into something comforting, indulgent, and totally satisfying.

Why You’ll Love This Recipe

I love how quick and versatile French Toast is. Whether I’m making it for a lazy weekend brunch or a special breakfast, it always feels like a treat. The custard base gives the bread that rich, creamy center, and it’s easy to customize with spices, toppings, and even different kinds of bread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Thick-sliced bread (brioche, challah, or French bread work best)
Eggs
Milk (or half-and-half for a richer custard)
Ground cinnamon
Vanilla extract
Salt
Butter (for cooking)

Optional toppings:

Maple syrup
Powdered sugar
Fresh berries
Whipped cream
Sliced bananas or caramelized apples

Directions

I whisk together the eggs, milk, cinnamon, vanilla, and a pinch of salt in a shallow bowl or dish.
I heat a skillet or griddle over medium heat and add a bit of butter to coat the surface.
I dip each slice of bread into the egg mixture, letting it soak for a few seconds per side.
I place the soaked bread onto the hot skillet and cook for 2–3 minutes per side, until golden brown and cooked through.
I serve the French Toast hot with my favorite toppings—usually a dusting of powdered sugar and a drizzle of maple syrup.

Servings and timing

This recipe makes about 4 servings and takes 15–20 minutes total, making it perfect for a quick breakfast or brunch that feels special.

Variations

I’ve made stuffed French Toast with cream cheese and fruit in the center.
For extra decadence, I dip the cooked slices in cinnamon sugar or make a quick caramel sauce.
I use dairy-free milk and butter alternatives when needed and it still turns out great.
Day-old bread works best—it soaks up the custard without getting too soggy.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I reheat them in a toaster, oven, or skillet for best results. I also freeze cooked slices in a single layer and reheat straight from frozen in the toaster.

FAQs

What’s the best bread to use?

I prefer brioche or challah because they’re rich and hold up well to the custard. French bread or Texas toast are also great choices.

Can I make it ahead of time?

Yes, I’ve prepped the custard and sliced the bread the night before. I just dip and cook in the morning. You can also bake it as a casserole.

Why is my French Toast soggy?

Usually it’s from soaking the bread too long or using thin, fresh slices. I stick with thicker, slightly stale bread and a balanced custard.

Can I bake French Toast instead of frying?

Absolutely. I arrange the soaked slices on a greased baking sheet and bake at 375°F for 20 minutes, flipping halfway through.

What spices can I add to the custard?

Cinnamon is classic, but I also like adding nutmeg or a splash of orange zest for extra flavor.

Conclusion

French Toast is one of those timeless dishes that always hits the mark. It’s easy, comforting, and endlessly adaptable depending on what I’m in the mood for. Whether I go all out with toppings or keep it simple, it’s always a delicious start to the day.

French Toast

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Author: Linda
Prep Time: 5 minutes
Cook Time: 10–15 minutes
Total Time: 15–20 minutes
Yield: 4 servings
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American, French-Inspired
Diet: Vegetarian

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Description

French Toast is a quick and comforting breakfast recipe made with thick-sliced bread soaked in a creamy cinnamon-vanilla custard and cooked until golden. Perfect for brunch or weekend mornings, this classic French Toast recipe is crispy outside, soft inside, and easy to customize.

Instructions

In a shallow bowl, whisk together eggs, milk, cinnamon, vanilla, and a pinch of salt.
Heat a nonstick skillet or griddle over medium heat and add butter to coat the surface.
Dip each bread slice into the custard, soaking for a few seconds per side.
Place soaked bread onto the skillet and cook for 2–3 minutes per side until golden brown and cooked through.
Serve hot with your choice of toppings like maple syrup, berries, or powdered sugar.

Notes

Day-old or slightly stale bread works best for soaking up the custard without getting soggy.
For dairy-free, use plant-based milk and butter alternatives.
Add nutmeg, orange zest, or almond extract to the custard for a flavor twist.
Make ahead by prepping custard or freezing cooked slices to toast later.
For baked French Toast: cook soaked slices on a baking sheet at 375°F for 20 minutes, flipping halfway.