With its crispy, golden exterior and creamy, fluffy insides, Classic French Toast reigns supreme among breakfast carbs. Topped with powdered sugar, a drizzle of maple syrup, and fresh fruit, it’s breakfast at its very best!
A Sunday Kind of Love
We love Sunday breakfast. Like, really a lot. And few things elevate Sunday breakfast or brunch quite like Classic French Toast. The texture. The subtle sweet flavor. The sublime simplicity. And let’s not forget the presentation. If you haven’t seen my French Toast Board, those perfect little triangles border on breakfast perfection. A little sugar, a little spice. My kids get so excited when I whip up a batch. Did I mention it’s easy? Because this is the best French toast recipe and it’s about as simple as it gets.
Classic French Toast: All About the Bread
The key to great Classic French Toast is using the right bread. Too thin, and it soaks up all of the egg mixture and turns out too flimsy to transfer or even flip on the griddle. Too thick, and it won’t cook all the way through when the outside is perfectly crisp. For French toast, each slice of bread should be 3/4″ to 1″. To me, the best bread is thick slices of a good challah or brioche loaf, but a soft, thick white bread works well, too. Some folks prefer a day-old French baguette. You do you!
In France, what we call “French toast” is known as pain perdu, or “lost bread.” Many cooks prefer slightly stale bread or old bread (thus, “lost) when making this yummy breakfast dish, because it soaks up just the right amount of egg mixture and leaves that crispy outside we love so much.
French Toast by the Numbers
To make Classic French Toast, first beat 4 eggs, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 cup of sugar and a pinch of salt in a mixing bowl until well combined and fluffy. Whisk in 1 and 1/2 cups of whole milk then transfer the egg mixture to a shallow dish or pan.
Next, dip the thick bread slices in the egg mixture and let soak on each side for a few minutes, until well saturated but not too soggy. When transferring the soaked bread to the skillet for cooking, be sure to let any excess egg mixture drip back into the shallow dish.
Cook the bread slices over medium heat on a nonstick griddle lightly coated with unsalted butter or on a skillet until golden brown on both sides, about 1-2 minutes per side. Transfer the cooked French toast to a baking sheet in a 250°F warming oven to keep warm while you cook the remaining soaked bread slices.
Drizzle with warm syrup or sprinkle with a light dusting of powdered sugar or cinnamon sugar (or serve with fresh berries!) and enjoy!
WATCH FOR MORE!
Join me in the kitchen as I make this amazing classic French toast!
More Fabulous French Toast
Easy to make and fun to eat, these delicious French Toast Roll-Ups are a creative breakfast treat for any day of the week! Orange Pecan French Toast is soaked with fresh orange juice and zest before being baked to golden crisp perfection and topped with a toasted pecan infused maple syrup. Give your favorite breakfast a glow up with French Toast Sticks! They turn classic French toast into perfectly craveable finger food perfect for dipping. Wake up to a breakfast bursting with fresh berry flavor in every bite with this Blueberry French Toast Casserole. It’s so scrumptious and easy, it’s sure to be a family favorite!
I hope you and your loved ones enjoy this Classic French Toast as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share.
xoxo,
Classic French Toast
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8
Description
Classic French toast with a crispy, golden exterior and creamy, fluffy interior.
Ingredients
- 4 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- Pinch of salt
- 1 and 1/2 cups milk
- 8 slices brioche or thick bread
Instructions
- Beat eggs, vanilla, cinnamon, sugar and a pinch of salt in a mixing bowl until well combined and slightly fluffy. Whisk in milk and then transfer the egg mixture to a shallow dish.
- Dip the bread slices in the egg mixture and let soak on each side for a few minutes until well saturated but not too soggy. When transferring the soaked bread to the skillet for cooking, be sure to let any excess egg mixture drip back into the shallow dish.
- Cook the soaked bread slices on a lightly buttered nonstick griddle or skillet over medium heat until golden brown on both sides, about 1-2 minutes per side.
- Transfer the cooked French toast to a baking sheet in a 250°F warming oven to keep warm while you cook the remaining soaked bread slices.
very nice article Thanks for the regular updates
The recipe is too heavy on the milk. I barely let my bread soak at all and they still ended up soggy in the middle.
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