Simple French Toast
A long ingredient list isn’t what makes good French toast — this simple recipe proves it. Four eggs, a splash of milk, and bread that’s a day or two old cover most of what makes a good batch, and the custard soaks in fast enough for a weekday morning.
Ingredients
- 4 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 8 slices thick-cut bread, slightly stale
- 2 tbsp unsalted butter, for the pan
Instructions
- Whisk the eggs, milk, vanilla, cinnamon, and salt together in a wide, shallow dish until fully combined.
- Heat a large skillet or griddle over medium heat and melt a small portion of the butter.
- Dip each slice of bread into the egg mixture, letting it soak for about 10 seconds per side so the custard reaches the center without turning the bread to mush.
- Lay the soaked slices in the hot skillet without crowding the pan and cook until golden, about 3 minutes per side.
- Add more butter to the pan between batches as needed.
- Serve warm with syrup, fruit, or powdered sugar.
Tips for Simple French Toast
Use bread that’s slightly stale or lightly toasted first. Fresh, soft bread soaks up custard too fast and falls apart in the pan, while bread that’s dried out a little holds its shape and still cooks through evenly.
Keep the heat at medium instead of medium-high. French toast needs time for the custard in the center to set, and a pan that’s too hot browns the outside before the middle finishes cooking.
This simple French toast recipe also scales up easily for a crowd — double the custard and keep the cooked slices warm on a wire rack in a 200°F oven while you finish the rest of the batch, so everyone eats at the same time instead of one plate going cold while you cook the next.
Storage and Freezing
Leftover French toast keeps in the fridge for about 2 days in an airtight container. To freeze, let the slices cool completely, lay them in a single layer until firm, then stack with parchment paper between each piece in a freezer bag for up to 2 months.
Reheat straight from the fridge or freezer in a toaster or a 350°F oven until warmed through, which also brings back some of the outside crispness that a microwave won’t.
What to Serve With It
Maple syrup and fresh fruit are the standard pairing, but a dusting of powdered sugar or a spoonful of jam works just as well. For a savory contrast, crispy bacon or breakfast sausage on the side balances out the sweetness. For a savory contrast, add Easy Breakfast Burrito Recipe to the spread.
To learn more about the dish’s origins, see Wikipedia’s French toast entry, and for egg safety guidance, see the USDA’s guide to shell egg handling.
Frequently Asked Questions
What bread works best for French toast? Thicker, sturdier bread like brioche, challah, or Texas toast holds up best. Thin sandwich bread tends to get soggy before it has a chance to brown.
Why is my French toast soggy in the middle? This usually means the bread soaked too long or the pan was too hot. A quick 10-second dip per side and medium heat give the custard time to set without burning the outside.
Can I mix the custard ahead of time? Yes — whisk the eggs, milk, and seasonings together and refrigerate in a sealed container for up to a day. Give it a quick whisk again before dipping the bread.
