Classic French Toast

The morning sun was just starting to peek through our kitchen windows when my youngest stumbled downstairs, rubbing sleep from her eyes and asking if we could have something special for breakfast. I pulled out that slightly neglected loaf of brioche from two days ago, the one that had gone just stale enough to be perfect. Something about transforming bread that's past its prime into something golden and indulgent feels like such a small, satisfying victory. We ended up making enough for the whole neighborhood, it seemed.

Last summer, my brother came to visit and announced he'd never actually had homemade French toast, only the sad, rubbery diner version. Watching him take that first bite, his eyes going wide at how the inside was still creamy and soft while the outside had this delicate crisp, that's the kind of cooking moment that sticks with you. We ate on the back porch with way too much maple syrup and talked until noon.

Ingredients

• 4 large eggs: Room temperature eggs whisk into the custard more smoothly and create that classic tender texture
• 1 cup whole milk: The fat content matters here, it creates that rich, creamy interior we're after
• 2 tbsp heavy cream: Optional but absolutely worth it for that extra decadence
• 1 tbsp granulated sugar: Just enough to help the exterior caramelize beautifully
• 1 tsp pure vanilla extract: Don't skip this, it's the aromatic backbone of the whole dish
• 1/2 tsp ground cinnamon: Adds warmth and depth, though some purists prefer it without
• Pinch of salt: Crucial for balancing the sweetness and making all flavors pop
• 8 slices day-old brioche or challah: These breads have the ideal structure, sturdy enough to soak but still tender
• 2 tbsp unsalted butter: Use this liberally between batches for that golden, buttery crust
• Maple syrup: The only proper finish in my book, warmed slightly if you can

Instructions

Whisk the custard:

Beat those eggs with the milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth, about 30 seconds of vigorous whisking

Heat your pan:

Get your skillet or griddle warming over medium heat while you prep the bread, adding that first tablespoon of butter to melt

Dip strategically:

Quickly dunk each slice, letting it soak just 3 to 5 seconds per side, you want it saturated but not disintegrating

Cook to golden:

Lay those soaked slices into the butter and let them sizzle for 2 to 3 minutes until you see that gorgeous golden brown crust forming

Flip with confidence:

Turn them over and cook another 2 minutes, adding more butter between batches as needed

Serve immediately:

Plate them up while they're still hot from the pan, letting everyone add their own syrup and toppings

Save

My grandmother used to make this on snow days when school was canceled, the whole house would smell like cinnamon and vanilla before we even got out of bed. Something about the ritual of dipping each piece and standing at the stove while snow fell outside made it feel like the coziest thing in the world.

Getting the Right Bread

I've tried this with everything from Wonder bread to homemade sourdough, and the truth is that brioche and challah are simply superior for this application. Their tight crumb structure and slight sweetness create the ideal texture, soaking up just enough custard while maintaining structural integrity. If you can only find sandwich bread, let it sit out uncovered for at least 24 hours to really dry it out.

Temperature Control Matters

Medium heat is your sweet spot, anything higher and you'll burn the exterior before the interior sets. The butter should foam but not turn brown immediately, and you should hear a steady, gentle sizzle when the bread hits the pan. I've ruined enough batches by being impatient with the heat to learn this lesson the hard way.

Make It Your Own

Once you've mastered the basic technique, the variations are endless and honestly where the fun really begins. I've made versions with orange zest and cognac for brunch, added cream cheese between slices for stuffed French toast, and even gone savory with gruyère and herbs.

• A splash of orange liqueur or amaretto in the custard creates the most sophisticated adult version
• Mixing some mascarpone into the egg mixture makes it incredibly rich and restaurant-worthy
• Letting the finished slices rest on a wire rack for 2 minutes keeps them crisp instead of steam-softening

Save

There's something profoundly satisfying about turning simple ingredients into something that feels like a celebration, and maybe that's why this recipe has stuck around for so many generations. Hope your kitchen smells amazing.

Recipe FAQs

→ What type of bread works best?

Day-old brioche, challah, or thick-cut white bread perform exceptionally well. Slightly stale slices absorb the custard mixture beautifully without becoming mushy or falling apart during cooking.

→ How do I prevent soggy French toast?

Avoid oversoaking the bread—just a few seconds per side in the custard mixture is sufficient. Also, ensure your skillet is properly preheated over medium heat before adding the soaked slices.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk and heavy cream with your favorite plant-based milk like oat or almond milk, and use dairy-free butter or coconut oil for cooking.

→ Why use day-old bread?

Slightly stale bread has a firmer structure that holds up better during soaking and cooking. Fresh bread can become too soft and disintegrate, while day-old slices achieve that perfect custardy texture.

→ What temperature should I cook at?

Medium heat is ideal—around 350°F if using an electric griddle. This allows the bread to cook through completely without burning the exterior before the center sets.