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It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!
Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!
- Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
- Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
- Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
- Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
- Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
- Salt – Balances the sweetness of the sugars in the milk.
- Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
- Cooking Oil – Raises the smoke point of butter and prevents it from burning.
- Sugar – Helps brown and caramelize the outer layer of French toast.
what’s the right texture for french toast?
The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.
When IS FRENCH TOAST ready?
The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.
No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection:
- The Bread: Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
- The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
- The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
- The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
French Toast
Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you’re just minutes away from the best breakfast ever!
- 8 slices stale bread, thick slices with a dense crumb ($1.04)
- 3 large eggs* ($1.25)
- 1 cup milk ($0.69)
- 1 tsp vanilla extract ($0.05)
- 1/2 tsp cinnamon ($0.01)
- 1 pinch salt ($0.01)
- 5 Tbsp butter ($0.62)
- 1 Tbsp cooking oil ($0.01)
- 1 tsp sugar ($0.01)
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Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
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Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
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Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn’t drip like a soaking wet sponge.
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Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they’ve browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
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When you press your finger in the slice’s center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.
See how we calculate recipe costs here.
*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.
Serving: 2slicesCalories: 340kcalCarbohydrates: 27gProtein: 9gFat: 22gSodium: 399mgFiber: 3g
Read our full nutrition disclaimer here.
How to Make French toast – Step by Step Photos
Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.
Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.
When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.
If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!
I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:
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