Classic French Toast Recipe For Breakfast

I just made the Best Ever French Toast and the result is impossibly crispy outside, custardy inside, and totally addictive.

I’m obsessed with this Best Ever French Toast because it nails everything I want from breakfast. The custardy center and French Toast Recipe Crispy edges make me grab a fork before it’s even plated.

I love how day old brioche soaks up flavor without collapsing and how eggs give it that rich, almost creamy bite. It’s loud, flaky edges meet soft inside kinda food.

I’ll ditch a boring morning for this. Sweet, salty, crunchy, tender.

No fluff, just straight-up bread-and-egg joy that makes other breakfasts feel like practice. I want it every weekend, and I take seconds, no regrets ever.

Ingredients

• Day old brioche or challah: soft, soakable, basically buttery bread that holds up.
• Eggs: give structure and protein, make it custardy inside.
• Whole milk: keeps it creamy without being too heavy, simple richness.
• Heavy cream: plus, makes things extra lush and indulgent.
• Granulated sugar: adds light sweetness and helps caramelize edges.
• Pure vanilla: warm aroma, makes it taste homemade and cozy.
• Cinnamon: a bit of spice that feels like comfort in every bite.
• Pinch of salt: balances sweetness and brings out the other flavors.
• Unsalted butter: for frying, gives golden color and nutty depth.
• Neutral oil: optional, stops butter from burning, practical trick.
• Powdered sugar: pretty dusting, simple sweet finish if you want.
• Pure maple syrup: classic sweet pour, sticky and satisfying.
• Fresh berries or banana: bright fruit contrast, adds freshness and texture.

Ingredient Quantities

• About 8 slices day old brioche or challah, each about 1 inch thick
• 4 large eggs, beaten
• 1 cup whole milk
• 1/4 cup heavy cream, optional but richer
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of fine salt
• 3 tablespoons unsalted butter, for frying
• 1 tablespoon neutral oil, optional to stop burning
• Powdered sugar, for dusting (optional)
• Pure maple syrup, for serving
• Fresh berries or sliced banana, for serving (optional)

How to Make this

1. Whisk together 4 beaten eggs, 1 cup whole milk, 1/4 cup heavy cream (if using), 2 tablespoons sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon and a pinch of salt in a wide shallow dish until smooth and a little frothy.

2. Arrange about 8 slices day old brioche or challah, each about 1 inch thick, on a rack and poke a few holes with a fork so the custard soaks in better.

3. Heat a large skillet or cast iron over medium low heat and add 1 tablespoon neutral oil if you tend to burn butter; add 1 tablespoon of the unsalted butter to melt and swirl to coat the pan.

4. Dip each bread slice into the custard for 10 to 20 seconds per side, letting it soak but not fall apart. For thicker slices press gently once so the center soaks too, but dont overdo it.

5. Wipe out and re butter the pan as needed, using the remaining 2 tablespoons unsalted butter and a little oil if the butter starts browning too fast. Cook slices 3 to 4 minutes per side until golden brown and slightly crisp on the edges.

6. If the outsides are browning before insides are set, lower the heat a bit and cover the pan for 30 to 60 seconds, or finish in a 350F oven for a few minutes.

7. Keep cooked slices warm on a baking sheet in a 200F oven while you finish the rest so everything serves together and stays crisp.

8. Dust with powdered sugar if you like, top with fresh berries or sliced banana, and serve right away with plenty of pure maple syrup.

9. Leftover custard can be strained and refrigerated for up to 24 hours for another batch; stale bread actually makes better french toast because it soaks up the custard without falling apart.

10. Tip: use medium low heat and patience for the best balance of crunchy outside and custardy inside, and dont skip the little bit of oil if your pan is prone to smoking.

Equipment Needed

1. Wide shallow dish or rimmed baking dish (for the custard)
2. Whisk
3. Fork
4. Cooling rack
5. Large skillet or cast-iron pan
6. Spatula or tongs
7. Measuring cups and spoons
8. Baking sheet (to keep cooked slices warm)
9. Oven mitts or heatproof gloves

FAQ

Classic French Toast Recipe For Breakfast Substitutions and Variations

• About 8 slices day old brioche or challah: use thick-cut sandwich bread, cubed brioche or challah, or even Texas toast if that’s what you got. Stale French baguette works too, just slice thicker so it soaks up the custard.
• 4 large eggs: swap for 3/4 cup plain Greek yogurt mixed with 1/4 cup milk for a custardy, egg-light version, or use 3 egg whites plus 1 whole egg to cut richness but keep structure.
• 1 cup whole milk and 1/4 cup heavy cream: replace with 1 1/4 cups half and half for similar richness, or use 1 1/4 cups unsweetened almond or oat milk if you need dairy-free. For extra creaminess without cream try 1 cup milk plus 2 tablespoons evaporated milk.
• 3 tablespoons unsalted butter and 1 tablespoon neutral oil: use ghee or coconut oil for higher smoke point, or clarified butter so it won’t burn as fast. For a lighter option try light olive oil, but it will change the flavor a bit.

Pro Tips

1) Let the bread sit out or dry overnight. It soaks up the custard way better and won’t fall apart, but don’t let it get soggy. If a slice is super thick, press it gently after a few seconds in the custard so the center gets moistened too.

2) Cook on medium low and be patient. If the outside is getting dark before the inside is set, turn the heat down and cover the pan for 30 to 60 seconds, or finish a couple minutes in a 350 F oven. Rushing the heat gives you burnt outsides and raw centers.

3) Use a mix of butter and a tiny bit of neutral oil. The oil stops the butter from burning, but the butter gives that great flavor and browning. Wipe the pan between batches and re-butter so each slice gets a fresh sear.

4) Keep finished slices warm on a baking sheet in a 200 F oven so everything serves together and stays crisp. Don’t stack them or they’ll steam and lose their crunch.