Best French Toast Recipe

Experience a delicious morning revelation with our Ultimate French Toast Recipe. Crisp edges and a luxuriously custardy center transform each slice of brioche or challah into a gourmet delight. A careful blend of spices and rich ingredients elevates breakfast, inviting family and friends to savor a truly memorable beginning.

I’ve tried my hand at tons of French toast recipes over the years, but this one really raised the bar for me. I’ve always believed there’s an art to gettin the perfect balance of buttery, crisp edges and a custardy center.

I started with 4 thick slices of a day old brioche, mixed in 3 large eggs, 1 cup whole milk and a dash of granulated sugar. Then a splash of vanilla extract with a hint of ground cinnamon and just a pinch of salt added that extra kick.

I remember reading about various styles like diner or even Russian and country recipes, and I tried to blend those influences while keepin it simple. I even used a couple of tablespoons of butter for frying to get that perfect crisp outside.

If you’ve ever wondered what is the best bread for French toast or how to make fluffy French toast, this recipe might just become your new go-to.

Why I Like this Recipe

I love this recipe because first, the crispy, buttery edges paired with the soft, custardy middle just hit the spot every time. Second, I really dig the way the flavors of vanilla and cinnamon blend in perfectly, making each bite feel special. And third, the process feels simple yet rewarding — it’s comforting to know I can whip up something gourmet in my own kitchen.

Making the perfect French toast can be kinda like an art form, and I’ve picked up some neat tricks to get that awesome balance between buttery crispiness and a soft, custardy center. I found that letting the bread really soak in the egg mix for just a few seconds makes a huge difference; it ensures the inside stays moist while the outside gets lighly browned and crunchy when frying. It might sound a bit fussy, but trust me, these little hacks make the recipe totally worth it. Enjoying this recipe always reminds me of lazy weekend mornings when good food and comfort go hand in hand.

Ingredients

• Day-old brioche or challah is loaded with carbs and a bit of fibre, perfect for soaking up custard.
• Large eggs offer high-quality protein and essential fats for a rich, satisfying texture even if sometimes they break the flow.
• Whole milk gives creaminess, vital calcium, and a smooth blend to the custard flavor.
• Granulated sugar lightly sweetens the dish with a hint of caramel notes, makin it extra tasty.
• Ground cinnamon delivers a warm spice and antioxidants that balance the sweet and savory tones real nicely.
• Butter fries your toast to a crisp golden finish, enriching both flavor and texture.
• Vanilla extract infuses the mixture with a warm aroma and delicate sweetness all its own.
• A pinch of salt heightens flavors and nets a perfectly balanced taste every time.

Ingredient Quantities

• 4 thick slices (about 1-inch each) of brioche or challah bread, preferably a day old
• 3 large eggs
• 1 cup whole milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt
• 2 tablespoons butter for frying

How to Make this

1. In a shallow bowl, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until the mixture is smooth.

2. Heat a frying pan over medium heat and melt the butter in it.

3. Dip each 1-inch thick slice of brioche or challah into the egg mixture, making sure both sides get nicely coated.

4. Let the bread sit for a few seconds in the mixture so it can soak up enough custard.

5. Place the soaked slices into the hot pan, being careful not to overcrowd it.

6. Fry for about 2 minutes on one side until you see those crisp, golden edges forming.

7. Carefully flip each slice using a spatula and cook the other side for another 2 minutes.

8. Check that the centers remain custardy while the outsides are nicely browned.

9. Remove the French toast from the pan and let cool for a minute on a plate.

10. Serve warm with your favorite toppings like maple syrup or fresh berries and enjoy this perfect blend of buttery, crisp edges and custardy centers.

Equipment Needed

1. Shallow bowl – used for mixing eggs, milk and spices together; it lets all ingredients blend well for a custardy texture
2. Whisk – to beat the mixture until it’s smooth which helps incorporate air for better texture
3. Frying pan – essential for cooking the bread evenly; a non-stick version is good for minimizing extra fat
4. Spatula – needed to carefully flip the bread without breaking it
5. Plate – used to let the French toast cool slightly before serving
6. Measuring cups and spoons – important for getting the right amounts of milk, sugar, and spices which helps keep the nutritional balance neat

FAQ

Best French Toast Recipe Substitutions and Variations

• If you don’t have brioche or challah, you can use leftover French bread or even plain white sandwich bread thats a day old
• Instead of whole milk, try almond milk or oat milk if you’re lookin for a dairy free option
• You can swap the granulated sugar with a bit of honey or maple syrup for a slightly different sweetness
• If butter is not available, coconut oil or even vegetable oil work just fine for frying
• Out of vanilla extract? Use a bit of maple extract instead to give the toast a unique flavor twist

Pro Tips

1. Using day-old brioche or challah really makes a difference – fresh bread might fall apart sooner, so if its super fresh, let it sit out a little bit longer to dry out before you start dipping it.

2. Be careful not to overcrowd the pan when you’re frying the slices. If you cram too many in, they may steam instead of getting those nice crisp edges.

3. When you dip the bread in the egg mix, let it soak just long enough so it gets all custardy but not so long that it loses its shape in the pan.

4. Keep an eye on the heat; medium is best. Too hot and the butter can burn, which not only messes up the flavor but can also make it hard to flip the toast without it breaking.