August 28, 2026

Easy French Toast (8 Slices, Custard Cooked Through in 25 Minutes)

Name: Simple French Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 slices (4 servings)
Cuisine: American
Ingredients: 4 large eggs; 3/4 cup whole milk; 1/2 tsp ground cinnamon; 1/4 tsp vanilla bean powder (optional); 1 pinch salt; 8 slices thick-cut white bread or brioche (about 40 g each), a day old; 2 tbsp unsalted butter, divided, for the pan; Maple syrup, fruit or powdered sugar, for serving (optional)

Simple French toast: two golden slices stacked on a white plate

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This simple French toast takes 4 eggs, 3/4 cup of milk, a little cinnamon and 8 thick slices of day-old bread. Soak each slice for about 10 seconds per side and cook it over medium heat until golden outside and set in the middle. It serves 4 in about 25 minutes, at roughly 360 calories for 2 slices before toppings.

Quick answer

Whisk 4 eggs, 3/4 cup milk, 1/2 tsp cinnamon and a pinch of salt. Dip thick day-old bread for about 10 seconds per side and cook in butter over medium heat for 3 to 4 minutes per side. The center is done when it springs back and reaches 160°F. Cook 4 slices at a time and keep the first batch warm in a 200°F oven.

Simple French Toast

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Prep: 10 minCook: 15 min (2 batches)Total: 25 minYield: 8 slices (4 servings)Course: Breakfast

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Table of Contents

Simple French Toast Ingredients

4 large eggs
3/4 cup whole milk
1/2 tsp ground cinnamon
1/4 tsp vanilla bean powder (optional)
1 pinch salt
8 slices thick-cut white bread or brioche (about 40 g each), a day old
2 tbsp unsalted butter, divided, for the pan
Maple syrup, fruit or powdered sugar, for serving (optional)

How to Make Simple French Toast

Whisk the eggs, milk, cinnamon, vanilla bean powder if using, and salt in a wide, shallow dish until no streaks of egg white remain.
Heat a large skillet or griddle over medium heat (about 350°F on an electric griddle) and melt 1 tbsp of the butter.
Dip 4 slices of bread into the custard for about 10 seconds per side, letting the excess drip off.
Cook the slices for 3 to 4 minutes per side, until deep golden and the centers spring back when pressed. The custard in the center should reach 160°F; if the outside browns first, lower the heat and cover the pan for a minute.
Keep the first batch warm on a rack in a 200°F oven. Add the remaining butter and repeat with the other 4 slices.
Serve warm with maple syrup, fresh fruit or a dusting of powdered sugar.

Nutrition Facts

Per serving (2 of 8 slices) (estimated)

Calories: 360
Total fat: 15 g
Saturated fat: 7 g
Cholesterol: 210 mg
Sodium: 520 mg
Carbohydrates: 42 g
Fiber: 2 g
Sugar: 7 g
Protein: 15 g

Estimated from USDA FoodData Central SR Legacy values for whole raw egg (FDC 171287), whole milk (FDC 171265), commercial white bread at 40 g per slice (FDC 174924), unsalted butter, cinnamon and salt. Toppings such as syrup and fruit are not included; 2 tbsp maple syrup adds about 105 calories.

Why This Easy French Toast Recipe Works

The ratio is about 1 egg to 3 tablespoons of milk, enough custard to flavor 2 thick slices without drowning them. Day-old bread is a little drier, so it absorbs the custard quickly and still holds its shape in the pan. Medium heat matters most: the outside needs time to turn golden while the soaked center cooks through.

How to Tell When French Toast Is Cooked Through

French toast is an egg dish, and the FDA egg-safety guidance says dishes made with eggs should reach 160°F. The easy check is to press the center: it should spring back and look set, with no wet custard when you cut into it. An instant-read thermometer slid into the side of a slice should read 160°F.

Problem	Likely cause	Fix
Soggy, wet middle	Soaked too long or pan too hot	10-second dip, medium heat, cover for 1 minute
Burnt outside	Heat too high	Lower to medium; add butter between batches
Dry, bready slices	Dipped too quickly or bread too stale	Soak 10 to 15 seconds per side
Bread falls apart	Fresh, thin bread	Use thick day-old bread or toast it lightly first

Simple French toast troubleshooting. The center should reach 160°F (FDA egg-safety guidance).

Best Bread for Simple French Toast

Brioche or challah: rich and soft; cut 3/4 to 1 inch thick and use it a day old.
Texas toast or thick white bread: easy to find and holds up well.
French bread: slice on the diagonal and soak a little longer, since the crust slows absorption.
Thin sandwich bread: works for a quick easy French toast recipe, but dip it for only 5 seconds per side.

French Toast Recipe Variations

Without vanilla: the recipe tastes complete with cinnamon alone; vanilla bean powder is optional.
Dairy-free: swap the milk for unsweetened oat or almond milk and cook in oil.
Stuffed: spread cream cheese and sliced strawberries between two thinner slices before dipping.
Crowd batch: double the custard and keep finished slices on a rack in a 200°F oven.
For one: use 1 egg, 3 tbsp milk and 2 slices.

Storing and Freezing French Toast

Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days, as the FDA advises for leftover egg dishes. To freeze, cool the slices, freeze them in a single layer until firm, then stack them with parchment between in a freezer bag for up to 2 months. Reheat in a toaster or a 350°F oven until hot through (165°F), which keeps the outside crisp.

Have extra stale bread? It also makes a good bread pudding with vanilla sauce.

Frequently Asked Questions

What bread works best for simple French toast?

Thick, day-old brioche, challah or Texas toast. Thin, fresh bread turns soggy before it browns.

Why is my French toast soggy in the middle?

The bread soaked too long or the heat was too high, so the outside browned before the center set. Use a 10-second dip and medium heat, and cook until the center reaches 160°F.