Easy Homemade French Toast Recipe

I’m sharing how to make homemade French toast with pantry staples and a simple chef’s trick that takes the guesswork out of it.

I never thought a Saturday could taste so indulgent until I coaxed brioche into something almost dessert like. I learned from burned slices and floppy experiments, so yeah I made mistakes, but that taught me more than perfect mornings ever did.

This little write up is my French Toast Homemade confession, the kind friends ask for at midnight. I won’t give full steps here, yet if you’re wondering How To Make Homemade French Toast using simple eggs and a good loaf, curious folks will find it’s forgiving, fast, and oddly satisfying.

Ingredients

• Rich, tender loaf that soaks up custard, adds buttery flavor and holds shape when flipped.
• Give protein and structure, help custard set, make slices pillowy and satisfying too.
• Adds creaminess, fat level controls richness, makes batter smooth, tender and luxurious in mouth.
• Warm spice, lightly sweet, gives aroma and gentle spice without overpowering the custard.
• Browns the toast, adds savory richness, helps get crisp edges, flavor and gloss too.
• Natural sweetness, pours over warm toast, balances eggy custard and bread with depth.
• Bright acidity and freshness, cut richness, add vitamins, texture and a colorful pop.

Ingredient Quantities

• 8 slices thick cut bread (brioche or challah preferred, about 3/4 inch thick)
• 4 large eggs
• 1 cup whole milk or 3/4 cup half and half for a richer result
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• pinch of fine salt
• 2 tablespoons unsalted butter (1 tablespoon neutral oil optional)
• pure maple syrup for serving, optional
• powdered sugar for dusting, optional
• fresh berries or sliced fruit for serving, optional

How to Make this

1. Tear or slice 8 thick pieces of brioche or challah about 3/4 inch thick, if the bread is fresh let it sit uncovered for 30 minutes or lightly toast it so it soaks better, day old bread works great.

2. In a wide shallow bowl whisk 4 large eggs with 1 cup whole milk (or 3/4 cup half and half for richer french toast), add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of fine salt until smooth and a little foamy.

3. Preheat a large nonstick or cast iron skillet over medium heat and set oven to 200°F (93°C) to keep finished slices warm on a wire rack over a baking sheet.

4. Pour the egg mixture shallow in the bowl, dip one slice of bread at a time into the custard, let it soak 20 to 30 seconds per side for 3/4 inch bread, press gently so it absorbs but dont let it go soggy.

5. Add 2 tablespoons unsalted butter and if you worry about burning add 1 tablespoon neutral oil to the skillet, swirl to coat the pan.

6. Cook the soaked slices 3 to 4 minutes per side over medium heat until deep golden brown and slightly crisp on the edges, flip once, adjust heat down if they brown too fast.

7. Transfer finished slices to the wire rack in the warm oven so they stay crisp, repeat adding more butter between batches as needed.

8. Serve immediately with pure maple syrup, a dusting of powdered sugar and fresh berries or sliced fruit, you can also pat with extra butter if youre naughty.

9. Quick tips: use half and half for a custard thats richer, dont over soak or the center gets mushy, stale bread soaks better, keep the pan at medium not high so the inside cooks without burning the outside, use a wire rack not a plate so they stay crisp.

Equipment Needed

1. Serrated knife and cutting board
2. Wide shallow bowl (for the custard)
3. Whisk (or fork)
4. Measuring cups and spoons
5. Large nonstick or cast-iron skillet
6. Spatula or tongs
7. Wire rack and rimmed baking sheet (to keep slices crisp in the oven)
8. Small plate or tray for holding finished slices

Okay so here’s the recipe written like someone who cooks a lot but types fast and forgets commas sometimes, so you might see a few slips.

1. Prep the bread: Tear or slice 8 thick pieces of brioche or challah about 3/4 inch thick. If the bread is fresh let it sit uncovered for 30 minutes or give it a quick toast so it soaks better. Day old bread actually works best, it soaks up the custard without turning to mush.

2. Make the custard: In a wide shallow bowl whisk 4 large eggs with 1 cup whole milk (or use 3/4 cup half and half if you want it richer). Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of fine salt. Whisk until smooth and a little foamy.

3. Heat the pan and oven: Preheat a large nonstick or cast iron skillet over medium heat. Turn your oven to 200°F (93°C) and put a wire rack on a rimmed baking sheet so you can keep finished slices warm and crisp.

4. Dip the bread: Pour the egg mix shallow in the bowl so the bread only soaks a bit. Dip one slice at a time, let it soak 20 to 30 seconds per side for 3/4 inch bread. Press gently so it absorbs but dont let it go soggy, that ruins the texture.

5. Fat the pan: Add 2 tablespoons unsalted butter to the skillet, and if you worry about burning add 1 tablespoon neutral oil. Swirl to coat the pan so the butter wont burn.

6. Cook: Cook the soaked slices about 3 to 4 minutes per side over medium heat until deep golden brown and slightly crisp on the edges. Flip once. If they’re browning too fast turn the heat down a notch.

7. Keep warm: Transfer finished slices to the wire rack in the warm oven so they stay crisp. Repeat the batches, adding more butter between batches as needed.

8. Serve: Serve right away with pure maple syrup, a dusting of powdered sugar and fresh berries or sliced fruit. You can also pat with extra butter if youre feeling naughty.

Quick tips: Use half and half for a richer custard, dont over soak or the center gets mushy, stale bread soaks better, keep the pan at medium not high so the inside cooks without burning the outside, and always use a wire rack not a plate so they stay crisp.

FAQ

Easy Homemade French Toast Recipe Substitutions and Variations

Easy Homemade French Toast

Ingredients

• 8 slices thick cut bread (brioche or challah preferred, about 3/4 inch thick)
• 4 large eggs
• 1 cup whole milk or 3/4 cup half and half for a richer result
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• pinch of fine salt
• 2 tablespoons unsalted butter (1 tablespoon neutral oil optional)
• pure maple syrup for serving, optional
• powdered sugar for dusting, optional
• fresh berries or sliced fruit for serving, optional

Directions
1. Whisk eggs, milk (or half and half), sugar, vanilla, cinnamon and salt in a shallow dish until fully blended.
2. Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and a splash of oil if you like so it wont burn.
3. Dip each bread slice into the egg mixture, soaking both sides but not so long it falls apart, about 5 to 10 seconds per side for fresh bread, a little longer for stale. Let excess drip off.
4. Cook 2 to 3 minutes per side, until golden brown and slightly firm. Add more butter between batches.
5. Keep finished slices warm in a single layer on a baking sheet in a 200 F oven while you finish the rest.
6. Serve immediately with maple syrup, powdered sugar and fresh fruit.

Quick tips
– Use day old bread when you can, it soaks up the custard better and wont get mushy.
– Medium heat is key, too hot and the outside burns before the middle cooks.
– For extra crisp edges toast briefly in a hot pan, then finish in oven.

Substitutions

• Bread: use sourdough, Texas toast, or a sturdy country loaf if you dont have brioche or challah.
• Milk: swap whole milk for unsweetened almond milk, oat milk, or 3/4 cup buttermilk for a tangier richer flavor.
• Eggs: for a vegan option use 4 flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg, mixed and chilled) or 1 cup silken tofu blended until smooth as a custard base.
• Butter: replace with coconut oil, olive oil, or a vegan butter if you need dairy free.

Pro Tips

1) Use day old brioche or challah when you can, but if the bread is fresh let the slices sit out about 30 minutes or give them a quick toast so they soak without turning gummy.

2) Whisk the custard until a little frothy and for an extra smooth coating strain it through a fine mesh sieve, let it rest a few minutes so the flavors marry and the bubbles settle.

3) Cook low and steady in a well heated nonstick or cast iron pan, start at medium then drop the heat if they brown too fast. Use butter plus a splash of neutral oil so the butter wont burn, flip only once and dont overcrowd the pan.

4) For very thick slices finish them in a low oven on a wire rack for a few minutes so the center sets without over browning, and always hold finished slices on a rack not a plate so they stay crisp.