Simple Table Recipes
Breakfast

Classic French Toast

Thick slices of bread dipped in a lightly sweet cinnamon-vanilla custard and cooked until golden.

By Simple Table Recipes · · Updated

Two thick slices of golden French toast with butter, icing sugar and berries
Prep
10 min
Cook
15 min
Total
25 min
Makes
8 slices
Difficulty
Easy
  • Measurements grams + cups
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Thick slices of bread dipped in a lightly sweet cinnamon-vanilla custard and cooked until golden.

Recipe

Classic French Toast

Thick slices of bread dipped in a lightly sweet cinnamon-vanilla custard and cooked until golden.

Prep
10 min
Cook
15 min
Total
25 min
Yield
8 slices
Difficulty
Easy
Save on Pinterest

Ingredients

Scale

Instructions

  1. Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a shallow dish.
  2. Heat a large skillet or griddle over medium heat and add a little butter.
  3. Dip each bread slice into the egg mixture, coating both sides without soaking it until soggy.
  4. Place the coated bread on the hot skillet.
  5. Cook 2 to 3 minutes per side, until golden brown and cooked through.
  6. Repeat with the remaining bread, adding more butter as needed.
  7. Keep finished slices warm in a 95 C / 200 F oven if making several batches.
  8. Serve with fruit, maple syrup, icing sugar, or butter.

Notes

  • Slightly stale bread holds the custard well without becoming mushy.
  • Medium heat matters more than it looks. Too hot and the outside colours before the custard inside has set.

Classic French Toast — Simple Table Recipes · https://simpletablerecipes.com/recipes/classic-french-toast/

Ingredient Notes

Thick slices of bread
Thick enough to soak without collapsing — about 2 cm. Thin sandwich bread turns to mush before the custard has penetrated.
Eggs and milk
Three eggs to 180 g milk is a fairly rich custard. More milk gives a softer, wetter result; more egg gives something closer to an omelette.

Equipment

  • Large skillet or griddle
  • Shallow dish

Substitutions

Bread
Brioche and challah are the best choices, followed by a sturdy white loaf. Sourdough works but the tang competes with the custard.
Milk
Half milk and half cream gives a richer custard. Any plant milk works.
Cinnamon
Nutmeg, cardamom or orange zest all work in its place or alongside it.

Storage

Storing: Best fresh. Refrigerate leftovers for up to 2 days and reheat in a skillet or toaster.

Frequently Asked Questions

What bread is best for French toast?

Thick-sliced brioche or challah. Both are rich and sturdy enough to soak up custard without falling apart. A day-old loaf is better than fresh, since drier bread absorbs more.

Why is my French toast soggy in the middle?

Either soaked too long, or cooked too hot. Dip briefly rather than leaving the bread sitting, and use medium heat so the centre sets before the outside is done.

Can I use fresh bread?

You can, but leave it out uncovered for an hour or dry the slices in a low oven for ten minutes first. Fresh bread is already saturated with moisture and takes on custard poorly.

Can I make French toast ahead for a crowd?

Keep finished slices on a rack in a 95 C / 200 F oven while you cook the rest. A rack rather than a plate stops the undersides steaming.

Why does my French toast taste eggy?

Too much egg relative to milk, or not enough vanilla and cinnamon. A splash more milk and a proper pinch of salt both help considerably.

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