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The Absolute Best Classic French Toast Recipe

Close-up of three glistening slices of golden brown french toast stacked on a white plate.

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Master the technique for making the best classic French toast with crispy edges and a custardy center. This easy recipe is perfect for weekend breakfast or brunch.

Ingredients

Scale
  • 8 thick slices of bread (Challah or Brioche recommended)
  • 4 large eggs
  • 1 cup whole milk or half-and-half
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking

Instructions

  1. Whisk together the eggs, milk, vanilla extract, cinnamon, sugar, and salt in a shallow dish until fully combined. This creates your rich custard base.
  2. If your bread is fresh, let the slices sit out for about an hour to dry slightly. Stale bread absorbs the custard better without becoming soggy.
  3. Dip each slice of bread into the egg mixture, ensuring both sides are fully coated. Let the bread soak for about 15 to 20 seconds per side for a custardy center.
  4. Heat a large griddle or non-stick skillet over medium-low heat. Add half of the butter and let it melt and coat the surface.
  5. Place the soaked bread slices onto the hot griddle, ensuring they do not touch. Cook for 3 to 5 minutes per side, until golden brown and cooked through. Adjust the heat as needed to prevent burning before the center sets.
  6. Remove the cooked French toast and keep warm while you cook the remaining slices, adding more butter to the pan as necessary.
  7. Serve immediately with your favorite toppings like maple syrup and fresh fruit.

Notes

  • For the best results, use thick-cut bread like Challah or Brioche. These breads hold up well to the rich custard.
  • Cooking low and slow is the secret to achieving a custardy center without burning the outside. Do not rush this step.
  • If you are making a large batch, keep the finished French toast warm on a baking sheet in a 200°F oven while you finish cooking the rest.

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