Classic French Toast

My Sunday mornings used to be all about trying to recreate that diner French toast I had as a kid, you know the kind with the perfect golden crust and custard center. After countless soggy attempts and burnt batches, I finally figured out that the bread choice matters way more than I thought. Now this recipe is my go to when I want something that feels like a hug on a plate.

Last weekend my sister stayed over and I made this for us both. She took one bite and went completely quiet, then asked if I had been secretly taking cooking classes. Watching her go back for thirds while we caught up over coffee made me realize some recipes are worth perfecting.

Ingredients

• 4 large eggs: Room temperature eggs whisk up into a silkier custard that coats the bread more evenly
• 1 cup whole milk: The fat content here is what creates that lush restaurant style texture you want
• 2 tbsp heavy cream: Totally optional but this little addition makes the custard feel luxurious
• 1 tbsp granulated sugar: Just enough to help the exterior caramelize without making it dessert sweet
• 1 tsp pure vanilla extract: Do not skip this, it is what makes your kitchen smell like a bakery
• 1/2 tsp ground cinnamon: Warmth that rounds everything out
• Pinch of salt: Balances the sweetness and brings out all the flavors
• 8 slices day old brioche or challah: These dense, eggy breads hold up beautifully to soaking
• 2 tbsp unsalted butter: For frying and creating that buttery golden crust
• Maple syrup: The classic pairing that ties everything together
• Powdered sugar: For that diner style finish
• Fresh berries: A bright contrast to all that richness

Instructions

Whisk the custard:

In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth and no streaks remain.

Heat your pan:

Warm a large non stick skillet over medium heat and add 1 tablespoon of butter, letting it melt and foam slightly.

Soak the bread:

Dip each bread slice into the custard for about 3 seconds per side, just enough to coat but not so long it falls apart.

Fry to golden:

Cook for 2 to 3 minutes on the first side until golden brown, then flip and cook another 2 minutes until both sides have that gorgeous crust.

Keep warm:

Transfer finished slices to a plate while you repeat with remaining bread, adding more butter as needed.

Serve immediately:

Stack them warm, drizzle generously with maple syrup, dust with powdered sugar, and scatter fresh berries on top.

Save

This became a birthday tradition in our house. The year my daughter turned eight, she requested French toast for breakfast instead of cake, and honestly, I cannot blame her.

Choosing the Right Bread

Brioche and challah are my top picks because their tight crumb structure holds up to the custard bath without disintegrating. Thick cut white bread works in a pinch, but avoid anything with a soft, airy texture like sandwich bread.

Temperature Matters

Medium heat is your sweet spot, too high and the outside burns before the inside cooks through, too low and you end up with soggy, pale slices that never develop that signature crunch.

Make Ahead Tips

You can whisk the custard the night before and keep it covered in the fridge, just give it a quick whisk before using in case anything separates.

• Cut and dry your bread slices a day ahead for even better absorption
• Keep finished French toast warm in a 200 degree oven while you cook the rest
• Leftovers reheat surprisingly well in the toaster for a quick weekday breakfast

Save

Some mornings just call for something that feels like a treat, and this French toast never lets me down.

Recipe Questions & Answers

→ What bread works best for French toast?

Day-old brioche, challah, or thick-cut white bread are ideal choices. Slightly stale bread absorbs the custard mixture without becoming soggy or falling apart during cooking.

→ Why does my French toast get soggy?

Soggy results typically come from oversoaking the bread or using fresh soft bread. Dip slices quickly for just a few seconds per side, and ensure your skillet is properly heated before adding soaked bread.

→ Can I make French toast ahead of time?

While best served fresh, you can prepare the custard mixture the night before and store it refrigerated. Dip and cook the bread just before serving for optimal texture and warmth.

→ How do I know when French toast is done?

Cook until each side is golden brown, approximately 2–3 minutes per side. The exterior should feel crisp while the center remains soft. A gentle press should reveal custard without raw egg mixture running out.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with oat, almond, or soy milk. Use plant-based butter or coconut oil for cooking. The texture remains delicious while accommodating dietary needs.

→ What toppings go well with French toast?

Classic options include pure maple syrup, powdered sugar, and fresh berries. For extra indulgence, try whipped cream, Nutella, caramelized bananas, or a warm fruit compote.