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French toast has long been my go-to treat when I want a comforting breakfast that feels special yet is simple enough for any lazy weekend morning. This recipe gets each slice crisp and golden on the outside with a creamy, custardy center every time, no matter your skill level. It truly has turned my past soggy attempts into an irresistible brunch masterpiece my whole family devours.
The first time I made this for a big family breakfast, my kitchen smelled like vanilla and cinnamon, and every plate came back wiped clean. There is just something so nostalgic and cozy about making French toast from scratch.
Ingredients
- Large eggs: bring rich flavor and bind the custard dip whisk well for even texture
- Whole milk: offers creaminess without making the batter overly thick look for fresh whole milk for best results
- Granulated sugar: adds a touch of sweetness just enough to highlight the eggy richness
- Pure vanilla extract: gives fragrant warmth always use the real deal for best taste
- Ground cinnamon: offers warmth and pairs beautifully with syrup choose fresh and fragrant spice
- Kosher salt: balances the sweetness and brings out all the flavors pick a fine grain so it dissolves easily
- Brioche or challah bread: soaks up custard perfectly slice yourself to one inch thick for ideal texture
- Unsalted butter and neutral oil: together help achieve a golden crispy crust and prevent burning use a mild oil and good quality butter
- Pure maple syrup and more butter: make for classic topping use real syrup for best flavor
Step-by-Step Instructions
- Slice and Prepare Bread:
- Cut a fresh unsliced loaf of brioche or challah into slices exactly one inch thick This thickness lets each piece soak up custard without falling apart Later on it stays creamy in the middle but gets golden outside
- Make Custard Mixture:
- Crack large eggs into a wide shallow bowl or pie plate Whisk vigorously until you see no streaks of whites This ensures even soaking Add whole milk granulated sugar pure vanilla extract ground cinnamon and kosher salt Whisk again until combined well
- Soak the Bread:
- Place two bread slices into the custard mixture Let each slice sit for exactly thirty seconds per side Use a fork to gently flip It is just enough to soak but not enough to get soggy
- Cook the Slices:
- Heat one teaspoon unsalted butter and one teaspoon neutral oil in a large skillet set over medium heat Wait until the butter just begins to bubble Carefully lift the soaked bread so excess custard drips back into the bowl Lay bread in heated skillet Let cook for about three minutes Do not rush this part Watch for a crisp golden bottom Flip to cook other side for another three minutes Adjust heat so it does not burn Repeat with remaining butter oil and bread slices transferring finished pieces to a wire rack set over a baking sheet in a warm oven
- Serve and Enjoy:
- Transfer each perfect slice to a plate Serve immediately with pure maple syrup extra butter or any toppings you love Try fresh fruit preserves or a dollop of ricotta for a twist
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I always look forward to using vanilla extract in this recipe It makes the kitchen smell like a bakery and reminds me of Sunday mornings when I would help my mom make breakfast and sneak a dash of vanilla into the custard
Storage Tips
French toast cools and freezes better than you might expect If you have leftovers lay cooled slices in a single layer on a lined baking sheet and freeze until solid Once frozen store in an airtight container or freezer bag for one month To reheat thaw briefly then warm gently in a skillet or low oven The crust crisps up almost as good as fresh
Ingredient Substitutions
No brioche or challah Try thick cut sandwich bread or Texas toast in a pinch For dairy free use your favorite plant based milk and butter substitute Almond milk works well Just keep in mind plant milks can have more water so do not soak too long
Serving Suggestions
Classic syrup and butter are always crowd pleasers Try topping with a pile of fresh berries a drizzle of honey or a sprinkle of toasted nuts For a treat spread cream cheese or nut butter and add sliced bananas This recipe is also delicious made into a breakfast sandwich
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A Bit of History
French toast is known as pain perdu or lost bread in France since it was first made to use up bread past its prime Variations of the dish are found in cultures worldwide Some recipes even call for savory toppings like cheese or ham Try switching up flavors for your own spin
Commonly Asked Questions
- → What type of bread is best for French toast?
Soft, enriched breads like brioche or challah make ideal choices. Their texture and flavor provide the best balance when soaked in custard.
- → Should bread be fresh or stale?
Fresh, whole loaves are preferred. Slice them yourself for consistent thickness—stale bread can taste bland and affect texture.
- → How long should bread soak in custard?
About 30 seconds per side ensures absorption without sogginess, producing a rich, creamy interior.
- → How do you achieve a crisp exterior?
Cook the soaked slices in butter and neutral oil over medium heat until each side is golden brown and crisp.
- → Can French toast be made ahead or frozen?
Yes! Cool completely, freeze individually, then reheat in a skillet or low oven for a quick, delicious breakfast.