Classic French Toast
This Classic French Toast recipe transforms ordinary bread into a decadent breakfast treat that's crispy on the outside and custardy on the inside. With just a handful of pantry staples and less than 15 minutes, you'll create a restaurant-quality breakfast that both kids and adults adore. Whether it's a lazy Sunday morning or a special occasion brunch, this foolproof French toast delivers every single time.
Ingredients
- 4 slicesthick bread (such as brioche, challah, or Texas toast)
- 2 largeeggs
- 60 mlmilk (1/4 cup)
- 0.5 tspvanilla extract
- 0.5 tspground cinnamon
- 1 pinchsalt
- 1 tbspbutter
- 1 to tastemaple syrup, for serving
Instructions
- 1
In a shallow bowl or pie dish, whisk together the eggs, milk, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and smooth. The mixture should be well-blended with no visible egg whites remaining.
- 2
Heat a large non-stick skillet or griddle over medium heat (approximately 175°C/350°F) and add the butter, swirling to coat the entire cooking surface as it melts.
- 3
Working with one slice at a time, dip the bread into the egg mixture, allowing it to soak for about 5-10 seconds per side. The bread should be saturated but not falling apart—thick bread can handle more soaking than thin slices.
- 4
Place the soaked bread slices in the heated skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes on the first side until the bottom is golden brown and crispy.
- 5
Flip the French toast using a spatula and cook for an additional 2-3 minutes on the second side until golden brown and the egg custard is fully cooked through. The toast should feel firm to the touch and have a deep golden color.
- 6
Transfer the finished French toast to plates and repeat the process with the remaining bread slices, adding more butter to the pan if needed.
- 7
Serve immediately while hot, topped with warm maple syrup and optional toppings such as fresh berries, powdered sugar, or whipped cream. French toast is best enjoyed fresh off the griddle for maximum crispiness.
