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Learn how to make the Best French Toast Recipe! This classic easy French Toast has the perfect ratio of custard to bread (no soggy bread!) and is the perfect simple breakfast or brunch recipe. Make it ahead and freeze it or serve it hot from the griddle!
While pancakes and waffles are always thought about for breakfast, French toast often ends up on the back burner. This Brioche French Toast recipe will have you never wanting any other breakfast again, promise me! My daughter loves french toast so I’ve been making this recipe for years and I’m finally sharing it with you.
There are a few secrets to the BEST French Bread Recipe:
- You can use any kind of bread but the best bread for French Toast is (in my opinion) brioche. It’s lightly sweetened bread so it adds extra flavor.
- The perfect ratio of 3 eggs to 1 cup milk makes this recipe have the perfect amount of custard without being too eggy.
- To avoid a soggy french toast you should use day old, slightly stale bread. If you don’t have that you can lightly toast your bread first to help absorb the custard!
How to make French Toast perfectly: Whisk or blend 3 eggs with 1 cup milk along with vanilla extract, 1 tablespoon sugar, and a teaspoon of cinnamon. Dip lightly toasted or stale bread slices in the custard then cook on a griddle until golden brown and the egg is cooked through.
Ingredients for the BEST French Toast
- Any kind of Bread will do! Sourdough, Brioche, White, etc. Cut 1-inch thick slices of bread if it’s not already sliced.
- Many complaints about french toast is that it’s too eggy or soggy. The custard ratio of 3 eggs to one cup milk is perfect for the first complaint. To keep your french toast from getting soggy you can lightly toast it in a warm 200°F oven for 5-10 minutes. You don’t want it to get golden, just a little toasted on the outside so that the crusty bread can hold the custard mixture better.
- You can use any kind of milk (cow’s milk or dairy-free milk, like almond milk or oat milk), whole, 2%, or nonfat milk.
- Granulated Sugar is added for a little sweetness. You can substitute brown sugar, maple syrup, honey, sweetener, or agave.
- Ground Cinnamon is a must for French toast in my house.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Tips for the BEST French Toast
- We don’t like eggy French toast, so make sure that white is completely mixed into the yolk. When it’s whisked properly you’ll get fluffy French toast!
- Don’t use a high heat temperature or the outside will cook before the inside of the toast is done – you don’t want to be eating raw egg.
- Cook time will depend on the temperature of your pan or griddle and thickness of your bread.
- You know french bread is done cooking when it’s golden on the outside and hot throughout and the custard is fully cooked.
- Serve with your choice of syrup, butter, fresh berries (blueberries, raspberries, strawberries), or powdered sugar on top.
French Toast Recipe
Recipe Video
Ingredients
- 3 large eggs
- 1 tablespoon (13g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (237ml) milk
- ½ teaspoon vanilla extract
- 9-11 slices bread brioche, white bread, etc
- 1 tablespoon (14g) unsalted butter optional
Instructions
- Place eggs in a medium bowl and whisk until they’re completely mixed – and no little pieces of egg white are showing, the mixture should be all yellow.
- Add sugar, cinnamon and milk, and vanilla and whisk to combine.
- Pour mixture into a shallow dish (like a pie plate).
- Preheat griddle to 350°F or preheat a frying pan over medium heat. If desired, add butter to the pan or griddle, or use nonstick cooking spray.
- Dip each slice of bread in the egg mixture on both sides. Allow excess to drip off, then place on hot griddle or pan.
- Cook approximately 4-5 minutes on the first side, then flip and cook approximately 3-4 minutes more, or until both sides are golden brown and center is hot and cooked through. Cook time will depend on the temperature of your pan or griddle and thickness of your bread.
- Serve hot with maple syrup.
Recipe Notes
- Make sure you beat your eggs so all the whites are incorporated – otherwise your
French toast will be eggy. - We love using brioche or thick slices of white bread for this best. Even challah bread is delicious! But you can use any bread, including whole wheat or sourdough. Day old bread is even better.
- If you’re using a pan on the stovetop, keep it over medium or medium-low heat. If it’s too hot the outside will brown too fast or burn and the center won’t cook.
Recipe Nutrition
How to make Brioche French Toast
- Whisk eggs in a medium bowl until no egg whites remain. Add sugar, cinnamon and milk, and vanilla and whisk to combine. Pour batter into a shallow bowl or dish (like a pie plate).
- Preheat griddle to 350°F or preheat a frying pan over medium heat.
- Dip each bread slice in the egg mixture and allow to soak through on both sides. Allow excess to drip off, then place on hot griddle or pan.
- Cook approximately 4-5 minutes on the first side, then flip and cook approximately 3-4 minutes more, or until both sides are golden brown and center is hot and cooked through.
FAQs
You can use this recipe and just slice your bread into sticks first, then cook as directed.
To avoid the custard being too eggy, use my ratio of 3 eggs to 1 cup milk. And make sure the eggs are completely mixed (no whites showing). Whisk vigorously to mix the eggs into the liquid.
If your toast is soggy after cooking all the way through, it’s probably because your bread wasn’t day old, stale, or toasted. To avoid this, use day old slightly stale bread or toast the bread at 200°F for 5-10 minutes before dipping in the custard.
When it’s done it will be golden on both sides, slightly crunchy around the crust, and hot throughout.
