French Toast Recipe Classic Easy Breakfast
There are some weekend rituals that just feel right, and for me, making a proper French toast recipe is one of them. The gentle sizzle in the pan, the aroma of cinnamon and vanilla filling the kitchen – it’s the definitive scent of a slow, relaxed morning. This isn’t just about frying some eggy bread; it’s about transforming a humble loaf into something truly special. We’re talking about slices of bread with irresistibly crisp, buttery edges that give way to a soft, fluffy, and custardy centre. It’s a texture and flavour combination that is genuinely hard to beat.
My kids absolutely devour this every time I make it, and their faces lighting up as I bring a platter to the table is all the reward I need. This recipe is the result of years of tinkering in my own kitchen. I’ve tried countless variations, but this is the one I always come back to. It strikes the perfect balance – rich but not heavy, sweet but not cloying. It’s the kind of breakfast that works beautifully for a quiet family morning but is also special enough to serve when you have guests for brunch. Forget those dry, sad versions you might have had elsewhere; this is French toast as it’s meant to be.
Known in France as pain perdu or “lost bread,” this dish was historically a clever way to use up stale, leftover bread, a tradition you can read more about on its Wikipedia page. We’re honouring that spirit by using day-old bread, which is the secret to achieving that perfect texture without the slices becoming soggy. So, let’s get the pan on and create a breakfast that feels like a warm hug on a plate.
Recipe Overview
This French toast recipe focuses on creating a rich and flavourful custard for the bread to soak in. The key is a short soaking time, which ensures the inside becomes tender and creamy while the outside can caramelise to a beautiful golden-brown in the pan. I’ve found that a mix of milk and double cream gives the most luxurious result without being overly heavy. Expect a breakfast toast that is fragrant with vanilla and cinnamon, with a satisfying contrast between the crisp exterior and the soft, pudding-like interior.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people (8 slices)
- Difficulty: Easy
Why You’ll Love This French Toast Recipe
- Genuine Flavour: The custard base is beautifully balanced. You get the richness from the egg yolks and cream, a gentle sweetness from the sugar, and warmth from the real vanilla and ground cinnamon. It tastes like a proper dessert, but for breakfast.
- Ready in Under 30 Minutes: From cracking the first egg to sliding the last golden slice onto a plate, this entire breakfast comes together in about 25 minutes, making it ideal for a special weekend treat without spending all morning in the kitchen.
- Flexible Recipe: This recipe is a fantastic starting point. You can use different types of bread like challah or even sourdough for a slight tang. Feel free to add a pinch of nutmeg or cardamom to the custard, or top with anything from fresh fruit to a drizzle of chocolate sauce.
- Great for Special Mornings: It works beautifully for a lazy Sunday brunch, a birthday breakfast in bed, or any time you want to make the morning feel a little more special. It’s a simple way to elevate a regular day.
- Family Tested: I make this at least once a week – it’s become a family favourite. Everyone from the little ones to the grown-ups seems to love it, and the plates are always clean at the end.
Ingredients You’ll Need
The quality of your ingredients really shines through here, especially the bread. I recommend using a good quality brioche or challah loaf that’s a day or two old. The slight dryness helps it absorb the custard without falling apart. I often grab a brioche loaf from my local bakery at the end of the week specifically for this purpose.
- 8 thick slices (about 2-2.5cm) of day-old brioche, challah, or thick-cut white bread
- 4 large free-range eggs
- 120ml whole milk
- 60ml double cream
- 2 tbsp caster sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- A tiny pinch of salt
- 50g unsalted butter, for frying
- For serving (optional): Maple syrup, fresh berries, icing sugar
Marcus’s Tip: Don’t be tempted to use fresh, soft bread. Stale bread is much more porous and sturdy, meaning it can soak up more of that delicious custard without turning into a soggy mess in the pan. If your bread is fresh, you can leave the slices out on a wire rack for a few hours to dry out a little.
How to Make French Toast
The process is straightforward, but the key is not to rush it. Pay close attention to the heat of your pan and the soaking time for each slice. This will guarantee that perfect texture we’re aiming for.
- Prepare the Custard: In a wide, shallow dish (a pie dish or a brownie tin works well), whisk together the 4 large eggs until the yolks and whites are fully combined. Then, whisk in the 120ml milk, 60ml double cream, 2 tbsp caster sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and the pinch of salt until you have a smooth, uniform batter.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt and foam. You want the pan hot enough to sizzle, but not so hot that the butter burns instantly.
- Soak the Bread: Take one slice of bread and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want it to absorb the custard, but not become completely saturated. What works best for me is to press it down gently to help it soak evenly.
- Cook the First Side: Carefully lift the soaked bread out of the custard, letting any excess drip off, and place it directly into the hot, buttery pan. Fry for 2-3 minutes, or until the underside is a deep golden brown and beautifully caramelised. Avoid the temptation to press down on it with your spatula.
- Flip and Cook the Second Side: Flip the slice over and cook for another 2-3 minutes on the other side until it’s equally golden and the centre feels cooked through and slightly springy to the touch.
- Repeat the Process: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you repeat the process with the remaining slices, adding more butter to the pan for each new batch.
- Serve Immediately: Serve the hot breakfast toast straight away, dusted with a little icing sugar and drizzled generously with maple syrup and a handful of fresh berries.
Tips From My Kitchen
- Temperature Control: Medium heat is your best friend. If the pan is too hot, the outside of your French toast will burn before the eggy custard in the centre has a chance to cook through. If it’s too cool, the bread will absorb too much butter and become greasy. A steady, medium heat ensures a perfectly crisp exterior and a cooked, fluffy interior.
- The Secret Step: I learned that adding that small splash of double cream to the custard makes all the difference. It adds a wonderful richness and helps create a more tender, custardy texture inside the toast. Milk alone works, but the cream elevates it.
- Make-Ahead: You can prepare the custard mixture the night before. Just give it a good whisk before you use it. This saves a valuable few minutes in the morning!
- Storage: Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can pop it in the toaster on a low setting or warm it in a dry frying pan over a medium-low heat until heated through.
Equipment You’ll Need
- Large non-stick frying pan or skillet
- Wide, shallow dish (for the custard)
- Whisk
- Fish slice or spatula
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. Here are a few ideas to get you started:
- Citrus Burst: Add the finely grated zest of one orange to the custard mixture. It adds a lovely, fresh fragrance that pairs beautifully with the vanilla and cinnamon.
- Nutty Crunch: Before serving, top the French toast with a handful of toasted pecans or sliced almonds and a dollop of Greek yoghurt for extra texture and a slight tang. If you enjoy nutty breakfast treats, you might also like these Maple Pecan Sticky Buns.
- Savoury Version: For a completely different take, omit the sugar, vanilla, and cinnamon. Instead, add a pinch of black pepper, a little grated Parmesan cheese, and a dash of Worcestershire sauce to the custard. Serve this savoury breakfast toast topped with a fried egg and some crispy bacon.
What to Serve With This French Toast Recipe
While this dish is wonderful on its own, a few simple accompaniments can round out the meal perfectly.
- Fresh Fruit Salad: A simple bowl of mixed berries, sliced banana, and perhaps some kiwi provides a fresh, slightly acidic contrast to the richness of the toast.
- Crispy Bacon or Sausages: The salty, savoury flavour of well-cooked bacon or good-quality breakfast sausages is a classic pairing that balances the sweetness of the syrup.
- Coffee or Tea: A freshly brewed pot of strong coffee or a classic English breakfast tea is the ideal beverage to cut through the richness and complete the breakfast experience. For a larger brunch spread, this pairs well with our Easy Sheet Pan Pancakes Recipe For A Crowd.
Frequently Asked Questions
French Toast Recipe
Ingredients
Method
- Prepare the Custard: In a wide, shallow dish (a pie dish or a brownie tin works well), whisk together the 4 large eggs until the yolks and whites are fully combined. Then, whisk in the 120ml milk, 60ml double cream, 2 tbsp caster sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and the pinch of salt until you have a smooth, uniform batter.
- Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt and foam. You want the pan hot enough to sizzle, but not so hot that the butter burns instantly.
- Soak the Bread: Take one slice of bread and lay it in the custard mixture. Let it soak for about 20-30 seconds per side. You want it to absorb the custard, but not become completely saturated. What works best for me is to press it down gently to help it soak evenly.
- Cook the First Side: Carefully lift the soaked bread out of the custard, letting any excess drip off, and place it directly into the hot, buttery pan. Fry for 2-3 minutes, or until the underside is a deep golden brown and beautifully caramelised. Avoid the temptation to press down on it with your spatula.
- Flip and Cook the Second Side: Flip the slice over and cook for another 2-3 minutes on the other side until it's equally golden and the centre feels cooked through and slightly springy to the touch.
- Repeat the Process: Transfer the cooked French toast to a plate and keep it warm in a low oven (around 100°C) while you repeat the process with the remaining slices, adding more butter to the pan for each new batch.
- Serve Immediately: Serve the hot breakfast toast straight away, dusted with a little icing sugar and drizzled generously with maple syrup and a handful of fresh berries.
Notes
I really hope you give this French toast recipe a go. It’s a simple pleasure that brings so much joy to our weekend mornings, and I’m sure it will do the same for you. There’s nothing better than sharing a delicious, satisfying breakfast with the people you love. If you try it, please drop a comment below and let me know how it turned out for you! And if you’re looking for another indulgent treat, check out my recipe for Stuffed Cookies Recipe With Gooey Center.
