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Classic French Toast

Golden, crispy French toast with a custardy center, infused with cinnamon and vanilla, perfect for weekend breakfasts and special brunches.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Custard Mixture
  • 4 large eggs
  • 0.66 cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg optional
  • 1 pinch salt
For Cooking
  • 8 slices thick bread brioche, challah, or French bread
  • 2-3 tbsp butter for cooking
For Serving
  • powdered sugar for dusting
  • fresh berries for garnish
  • pure maple syrup

Equipment

  • Shallow dish or pie plate
  • Large Skillet or Griddle
  • Whisk
  • Wide spatula

Method
 

  1. Whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, and salt in a shallow dish until completely combined and slightly frothy.
  2. Arrange bread slices in a single layer. If using fresh bread, let sit for 20-30 minutes to dry slightly, or toast lightly in oven at 250°F for 10 minutes.
  3. Heat a large skillet or griddle over medium heat. Add one tablespoon of butter and let it melt, swirling to coat the entire surface.
  4. Dip each bread slice into custard mixture, letting it soak for 20-30 seconds per side. Press down gently but don't oversoak.
  5. Transfer custard-soaked bread to hot skillet. Cook for 3-4 minutes on first side without moving, until golden-brown crust forms.
  6. Flip each slice carefully using wide spatula and cook for 2-3 minutes on second side until equally golden brown and cooked through.
  7. Transfer cooked slices to warm plate or keep in 200°F oven while cooking remaining batches. Add more butter as needed.
  8. Serve immediately while hot, dusted with powdered sugar, topped with fresh berries, and drizzled with warm maple syrup.

Notes

Use day-old bread for best results. Keep finished slices warm in a low oven on a wire rack. French toast can be frozen for up to 2 months and reheated from frozen at 375°F for 10-12 minutes.