Classic French Toast
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Breakfast
Classic French Toast
Classic French toast is custardy in the middle and crisp at the edges, and it takes 15 minutes start to finish. The two things that matter are thick bread and a custard that is more egg than milk. Day-old bread soaks without falling apart. This makes enough for four.
Ingredients
- 8 thick slices day-old brioche or Texas toast
- 4 large eggs
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, for the pan
Directions
- Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a wide shallow dish until smooth.
- Heat a large skillet or griddle over medium heat and melt a little butter.
- Dip each slice in the custard about 10 seconds per side, letting the excess drip off.
- Cook until golden, about 2 to 3 minutes per side.
- Keep finished slices warm on a rack in a 200F oven and serve with maple syrup.
Tips and variations
- Day-old or lightly toasted bread soaks up custard without turning to mush.
- More eggs than milk gives a custardy center. Thin custard makes soggy toast.
- Medium heat browns evenly. High heat burns the outside before the center sets.
- Add a pinch of nutmeg or a little orange zest to the custard for depth.
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Common questions
- What bread is best for French toast
- Thick, sturdy bread like brioche, challah, or Texas toast. Thin sandwich bread falls apart.
- Why is my French toast soggy
- The custard was too thin or the bread too fresh. Use more egg and slightly stale bread.
- Can I make it ahead
- Cooked slices freeze well. Reheat in a toaster straight from frozen.
- Can I make it without dairy milk
- Yes. Any unsweetened milk works, including oat or almond.
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