I spent years perfecting my take on breakfast classics with my Ultimate French Toast Recipe. Using fresh ingredients like large eggs, whole milk, vanilla extract and cinnamon along with thick brioche slices, each bite offers a balanced mix of crisp edges and a rich, custardy center that truly surprises me.

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I gotta say, there’s an art to making the best French toast and I’ve spent years perfecting my own version that combines crispy edges with a custardy center. I mix 4 large eggs with 1 cup whole milk, 2 teaspoons of vanilla extract, 1/2 teaspoon ground cinnamon, and a pinch of salt to create a balanced custard.

Sometimes, I toss in a tablespoon of sugar for a little extra sweetness. I always use 8 thick slices of bread – brioche or challah work best because they soak up the mix real good without falling apart.

When I fry the toast in 2 tablespoons of unsalted butter, every bite turns out super crispy on the outside and soft inside. I’ve drawn on inspirations from New Orleans recipes and diner-style classics while adding my own twist.

Trust me, once you try this, you’ll be coming back for more every time. Enjoy making it and feel free to experiment with your own tweaks along the way.

Why I Like this Recipe

I really like this recipe because it gives me that perfect crunch on the outside while the middle stays soft and custardy, which makes every bite so satisfying.
I also appreciate that the ingredients are simple but pack a delicious flavor punch, especially with the mix of vanilla and cinnamon that makes my tastebuds happy.
I enjoy how easy it is to whip up, and even though it seems fancy, it doesn’t require any crazy techniques or equipment so I can make a gourmet breakfast on a regular morning.
Lastly, I like that I can tweak it to my own taste, like adding an extra pat of butter or a little more sugar if I’m feeling extra indulgent.

Ingredients

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Eggs are rich in protein and vitamins, giving energy and a great texture.
Whole milk adds creaminess and calcium, balancing flavors with a smooth, mild taste.
Vanilla extract gives a sweet aroma and subtle warmth, uplifting the dish impressively.
Ground cinnamon adds cozy spice that complements the sweetness while giving depth to flavor.
Sugar, though optional, enhances the dish with a mild sweetness for a perfect balance.
Thick slices of brioche or challah provide structure and a tender, buttery base for soaking.
Unsalted butter is used for frying to add flavor and help achieve a golden finish.

Ingredient Quantities

4 large eggs

1 cup whole milk

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

A pinch of salt

1 tablespoon sugar (optional but helps enhance the flavor)

8 thick slices of bread (brioche or challah work best)

2 tablespoons unsalted butter (for frying, plus a little extra if you want)

How to Make this

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1. In a large bowl, whisk together 4 eggs, 1 cup whole milk, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 tablespoon sugar until well combined.

2. Preheat your skillet over medium heat and add 2 tablespoons unsalted butter, letting it melt and get nice and hot.

3. Dip each of the 8 thick bread slices (brioche or challah works best) into the egg mixture, making sure to coat both sides without oversoaking.

4. Once the butter is sizzling, carefully place a few slices in the pan and let them cook until the bottom is golden and crisp.

5. Flip the toast and cook the other side until it’s equally golden and the center is still soft and custardy.

6. If you need, add a little more butter between batches to keep the flavors rich and the toast from sticking.

7. Serve the French toast hot and enjoy the perfect balance of crispy edges and a soft, delicious center.

Equipment Needed

1. Large mixing bowl for whisking the eggs, milk, and other ingredients
2. Whisk for combining the ingredients thoroughly
3. Measuring cups and spoons to get the right amounts of milk, vanilla, cinnamon, sugar, and salt
4. Skillet to cook the French toast over medium heat
5. Spatula to flip the slices and check for that perfect golden brown finish
6. Stove to heat your skillet and keep everything cooking at the right temperature

FAQ

Q: Can I use a different kind of bread than brioche or challah?

A: Yup, you can use other breads but they might not soak up the batter as well. Brioche and challah gives that super custardy goodness so it's best if you can get 'em.

Q: How do I know when my French toast is done?

A: The French toast should get a nice golden brown color and feel a bit firm when pressed. Usually cook it about 2-3 minutes on each side.

Q: Can I make the egg mixture ahead of time?

A: Sure, you can mix the eggs and milk with all the spices in advance. Just make sure you dip the bread in right before frying so it doesn't turn too soggy.

Q: Is it possible to substitute whole milk with another milk?

A: Yeah, you can use almond or soy milk if you dont have whole milk. Just be aware that the flavor and texture might change a bit.

Q: Should I tweak the vanilla and cinnamon amounts for extra flavor?

A: You can if you want a bolder taste, but its best to follow these amounts first to see if you like them. Then you can tweak to suit your taste next time.

Best French Toast Recipe Substitutions and Variations

For the eggs, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and use that after letting it sit for about 5 minutes.
If you don’t have whole milk, try almond milk or coconut milk; they give a slightly different flavor but work just fine.
You can swap vanilla extract with a touch of almond extract or even a bit of maple syrup, but use a little less since they tend to be sweeter.
If you need a replacement for unsalted butter, coconut oil or margarine is a good option for frying the toast.

Pro Tips

1. If your bread is super fresh, let it go stale for a bit, it helps the egg soak in just right without makin it soggy.
2. Make sure that butter is really hot in the pan before you start frying the bread, or it wont get that perfect, crisp browning.
3. Don’t leave the bread in the egg mix too long or else you’ll end up with a mushy mess instead of that yummy custard texture inside.
4. Experiment a little by sprinklin on extra cinnamon or even a tiny bit of nutmeg when servin, it gives a nice twist on the flavor.

Best French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

472

kcal

Equipment: 1. Large mixing bowl for whisking the eggs, milk, and other ingredients
2. Whisk for combining the ingredients thoroughly
3. Measuring cups and spoons to get the right amounts of milk, vanilla, cinnamon, sugar, and salt
4. Skillet to cook the French toast over medium heat
5. Spatula to flip the slices and check for that perfect golden brown finish
6. Stove to heat your skillet and keep everything cooking at the right temperature

Ingredients

4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
A pinch of salt
1 tablespoon sugar (optional but helps enhance the flavor)
8 thick slices of bread (brioche or challah work best)
2 tablespoons unsalted butter (for frying, plus a little extra if you want)

Directions

In a large bowl, whisk together 4 eggs, 1 cup whole milk, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 tablespoon sugar until well combined.
Preheat your skillet over medium heat and add 2 tablespoons unsalted butter, letting it melt and get nice and hot.
Dip each of the 8 thick bread slices (brioche or challah works best) into the egg mixture, making sure to coat both sides without oversoaking.
Once the butter is sizzling, carefully place a few slices in the pan and let them cook until the bottom is golden and crisp.
Flip the toast and cook the other side until it's equally golden and the center is still soft and custardy.
If you need, add a little more butter between batches to keep the flavors rich and the toast from sticking.
Serve the French toast hot and enjoy the perfect balance of crispy edges and a soft, delicious center.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.