We have created the Best French Toast recipe you’ll ever try! Super easy to make and perfect for a lazy weekend brunch.
The perfect balance of flavours soaked into thick brioche slices, makes this classic French toast the best you’ve ever had! Watch them swell with flavour in a hot, buttered pan, crisping to a rich, golden brown. With a hint of vanilla and cinnamon, a touch of sweetness, and crispy pan fried edges, this is one recipe the whole family will go crazy for.
FRENCH TOAST RECIPE
This is my family’s favourite Sunday morning recipe which I’ve been making for years. The kitchen fills with the subtle aroma of vanilla and cinnamon, getting the whole family salivating and ready for a classic French toast feast.
My recipe doesn’t include any cream (heavy or thickened), as I find the right amount of eggs and milk is just enough to create the perfect French toast. You can make this with any type of bread you wish, simply use a dense bread such as challah or sourdough. Our favourite is Brioche, with its soft, dense texture and buttery, sweet flavour.
You will only need a handful of ingredients:
Eggs
Milk
Vanilla
Cinnamon
Sugar – optional
To minimise cleanup, whisk your egg wash together in a single bowl. You’ll be using this to dip your bread, so preferably use a large, shallow bowl.
HOW TO MAKE FRENCH TOAST
If you’ve never tried your hand at making French toast, you will love how easy it is to put together. I usually opt to cook this recipe over Fluffy Pancakes when I’m in a rush and don’t have the time to whip up a batter.
THE EGG WASH: You can use any of your favourite flavours and spices here. I use cinnamon and pure vanilla extract, but you could also use vanilla sugar and nutmeg.
DIP: Soak your bread slices for only two to three seconds per side, pressing them down lightly to absorb the flavours in the egg wash. If using a denser white bread, soak them for about five seconds per side to really absorb the egg wash. Try not to soak them for any longer than that, as they tend to fall apart before you get them in the pan.
FRY: Use a nonstick pan, skillet or griddle over a medium heat. They don’t take long to cook, about 3-4 minutes on each side.
SUBSTITUTIONS
Heavy cream: You can make this French toast with heavy cream or half and half, but I prefer it with milk. It’s less heavy while frying and tends to brown evenly without creating soggy/undercooked toast on the inside, and over-cooking the outside.
Milk: Any milk is fine to use. Through the years, I’ve used whole milk, skim milk, almond milk, rice milk, oat milk and coconut milk. The good news is that they always turn out perfectly.
Sugars or sweeteners: You can use raw, white or light brown sugars and any natural granulated sweetener (like Swerve or Natvia). Splenda tends to be a bit strong, but if you’re used to the taste, go for it. Just follow the packet instructions in regards to measurements.
WHAT TO SERVE WITH FRENCH TOAST
Butter
Maple syrup
Fresh berries – strawberries, blueberries, raspberries or blackberries
Honey
Nutella
Peanut butter
Powdered sugar
Fresh squeezed lemon juice
Whipped cream
To make your life easier, place bowls of your family’s favourite toppings in the centre of the table so each person can reach for whatever they like!
The Best French Toast is super easy to make with the perfect balance of flavours soaked into sweet brioche slices! With a hint of vanilla and cinnamon and crispy pan fried edges, this is one French Toast recipe the whole family goes crazy for.
½tablespoonjamjelly, butter, maple syrup or honey, to serve
Instructions
Preheat a non-stick pan or skillet over medium-low heat.
Whisk eggs in a large, shallow dish. Add the milk, sugar, vanilla and cinnamon; whisk well to combine.
Lightly grease pan with a little butter or cooking oil, spreading evenly over the surface with a spatula.
Working quickly, dip one slice of bread into the egg wash, allow to soak for 2-3 seconds; flip and dip the other side, soaking again for a further 2-3 seconds.
Fry until golden browned on underside, (about 3 minutes), then flip and cook until golden browned, (about another 3-4 minutes). You can cook 2 toasts at a time, depending on the size of your pan.
Repeat with remaining bread slices.
Serve warm with desired toppings.
Notes
Tips:
Use regular milk if you would like your bread to brown evenly and don’t want your brioche bread to be too heavy.
Best French toast I’ve ever had..I’ve made many various recipes and had many orders of French toast out at breakfast places. But. The texture and bite of this french toast is heavenly.
Hi! Love all your recipes 🙂
I’m having trouble cooking the French toast . It never seems to fully cook on the inside and ends up with soggy parts on the inside and if I leave it cooking too long I cook the outside too much.. Is it maybe the type of bread ? I used thick white bread slices
Any tip helps!
Hi Vanessa. It sounds like you need to lower the heat to prevent them from overcooking on the outside, while giving them time to cook through and set on the inside. I hope that helps!
Thank you for including potassium in your Nutrition lists. Those who must limit or increase potassium in their diets appreciate this information and are much more likely to use your awesome recipes!
Tip: looking at your photo of the egg wash; note that it has little floating clumps of cinnamon. Cinnamon is so dry it will not easily incorporate into a liquid. Unless…. In the bowl I’m going to mix my egg wash in, i first place a small amount of salad oil; the amount depending on how many servings and how much cinnamon, but usually ~ 1/2 tsp. Sprinkle the cinnamon on top of the oil and let it soak in for a couple seconds. Then add the rest of your ingredients and whisk. The cinnamon blends in very nicely and uniformly.
I have been eating French toast most of my life and cooking it since I was about 14. I’ve done it with white bread and challah but never with brioche. I followed your recipe exactly, including medium hot pan, time for dipping and cooking time. I added only cinnamon and vanilla (which I add to pancakes all the time). It was excellent and even a guy can do it.
I am 82 years old my family since 1940 always made French toast .
I personally make it and I put a little Brandy in the mix or Rum or Grand Marnier and when done dust the top with powdered sugar and add some more cinnamon.use a pancake grill to saute. Very simple
AISHA says
I just used your French toast recipe for a late breakfast and it was excellent. My 6 year old loved it.
Ryan says
Best French toast I’ve ever had..I’ve made many various recipes and had many orders of French toast out at breakfast places. But. The texture and bite of this french toast is heavenly.
Abenathi says
Best French toast ever!!!… I ate it with some homemade caramel and strawberries.. Heavennn
Vanessa says
Hi! Love all your recipes 🙂
I’m having trouble cooking the French toast . It never seems to fully cook on the inside and ends up with soggy parts on the inside and if I leave it cooking too long I cook the outside too much.. Is it maybe the type of bread ? I used thick white bread slices
Any tip helps!
Karina says
Hi Vanessa. It sounds like you need to lower the heat to prevent them from overcooking on the outside, while giving them time to cook through and set on the inside. I hope that helps!
Ayesha says
I slightly toast my bread before dipping into the batter – stops me from having this problem!
Shantay says
Your recipes never disappoint. This was just what I was looking for. Thanks for another great recipe.
Evelyn C. says
Thank you for including potassium in your Nutrition lists. Those who must limit or increase potassium in their diets appreciate this information and are much more likely to use your awesome recipes!
Evelyn C says
Thank you for including potassium in your Nutrition Facts lists. Those who must limit or increase potassium in their diets appreciate the information.
Karina says
I am glad that it helps you! I am wanting to help as much as possible when I can. Thank you so much for following along with me! XO
Ivory says
These look mouthwatering. Yum!
JimC says
I like adding a touch of nutmeg!
Karina says
Great Idea! Love it! Thanks for sharing!
Tom Lindholtz says
Tip: looking at your photo of the egg wash; note that it has little floating clumps of cinnamon. Cinnamon is so dry it will not easily incorporate into a liquid. Unless…. In the bowl I’m going to mix my egg wash in, i first place a small amount of salad oil; the amount depending on how many servings and how much cinnamon, but usually ~ 1/2 tsp. Sprinkle the cinnamon on top of the oil and let it soak in for a couple seconds. Then add the rest of your ingredients and whisk. The cinnamon blends in very nicely and uniformly.
Len says
I have been eating French toast most of my life and cooking it since I was about 14. I’ve done it with white bread and challah but never with brioche. I followed your recipe exactly, including medium hot pan, time for dipping and cooking time. I added only cinnamon and vanilla (which I add to pancakes all the time). It was excellent and even a guy can do it.
Jean says
I am 82 years old my family since 1940 always made French toast .
I personally make it and I put a little Brandy in the mix or Rum or Grand Marnier and when done dust the top with powdered sugar and add some more cinnamon.use a pancake grill to saute. Very simple