This easy French toast recipe uses pantry staples and takes less than 15 minutes to make! My version uses the perfect custard ratio for crisp and tender (not soggy!) results. Recipe includes a how-to video!
What’s to Love About This Easy French Toast Recipe
- Perfect custard ratio: While eyeballing ingredients can work for French toast (and sometimes lemonade or easy mac and cheese), for truly impressive results you need just the right ratio of milk/cream to eggs… and that can be hard to eyeball. This recipe takes all the guesswork out of the equation.
- No soggy/eggy results! A good French toast recipe should yield toast that’s lightly moist and custardy on the inside, caramelized golden on the outside. If you’ve ever struggled with soggy results, this recipe dials in the details so you end up with golden-crisp edges and soft centers, every time.
- Quick and easy: Less than 15 minutes to make! We love fast breakfasts around here.
- Breakfast staple (and the inspiration for my French toast casserole!), this is a beginner-friendly recipe that everyone should know how to make.
You probably think you don’t need a French toast recipe, and hey, you might be right! However, if you’ve ever made a batch that was too eggy, too soggy, or even too bland, consider giving my recipe a try.
I went through lots of testing to come up with the best (but still fast!) easy French toast recipe out there. You’re definitely going to want to save this one 😉
Ingredients
You need only a handful of basic ingredients to make this easy French toast recipe:
- Bread. Your options are many. You can use regular white bread, a slice from my sourdough bread recipe or a rich brioche (I recommend my brioche French toast recipe for that, though). I like a more enriched, buttery bread, personally, and prefer to opt for brioche or challah.
- Milk & cream. I use a blend of milk and heavy cream for my custard mixture. The cream helps make the results a tad bit more rich and indulgent without being overbearing or cloying. However, if you don’t have heavy cream in your fridge, simply swap the cream called for with milk. The custard around the bread will simply be a bit thinner/less rich.
- Eggs. You’ll need three large eggs for the perfect ratios for the French toast custard.
- Sugar. Just a small amount of sugar in the custard adds a light sweetness and helps encourage the bread to caramelize. Many recipes skip this ingredient, but it makes a huge difference (especially considering it really is such a small amount of sugar).
- Vanilla and cinnamon. Strictly technically speaking, these are optional, but French toast without vanilla and cinnamon just isn’t nearly as good! A splash of almond extract or a pinch of nutmeg would also work here, if you have a more adventurous palate.
SAM’S TIP: Most skillets only hold 2 slices of bread, which means French toast must be prepared in batches. To keep yours warm while you prepare the rest, arrange the pieces in a single layer on a baking sheet, then place in an oven set to its lowest setting. Or, if your oven has a “keep warm” setting, just use that!
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make French Toast
- Make the custard – Whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and salt in a shallow dish (a small square baking pan, like an 8×8 works well for this). Set this mixture aside while you prepare your pan.
- Prepare your pan – Warm a skillet over medium-high heat. Spray with a bit of nonstick spray or (preferred) melt a small pat of butter in the pan.
SAM’S TIP: Whisk your custard thoroughly to make sure the eggs are well incorporated into the rest of the mixture. If your mixture is not well combined, you could end up with toasted bread surrounded by bits of fried egg…not what we’re looking for here!
- Soak the bread – Whisk the egg mixture one more time (just to ensure everything’s well incorporated), then dip your bread in, coating both sides. I like to let my bread soak for just a few seconds per side, but no longer. If you submerge it completely, the bread could become too soggy and fall apart.
- Cook – Place the bread in your preheated pan and cook until golden brown, then flip and cook on the other side until golden brown. Repeat with the remaining bread slices, making sure to whisk the custard before dipping (you want to make sure the ingredients are well-distributed, sometimes they settle while they sit) and adding cooking spray or butter to the pan between each slice.
SAM’S TIP: Let your skillet warm over medium-high heat for at least several minutes before adding your soaked bread. If the heat is too low or the pan too cool when you add the bread, your toast will take too long to cook and the texture will suffer, both inside and out (think no caramelization and uncooked centers). Don’t turn the heat up too high though, or you will burn the outside of your French toast and be left with a soggy center. It should take at least a minute or two per side to cook properly, this easy French toast recipe is written with a lot of detail for a reason 😉
Frequently Asked Questions
While any sandwich bread will work, I really recommend using a quality bread that’s thicker than your standard sandwich bread slices. Sliced brioche, challah, homemade bread, a slice of sourdough bread, or Sara Lee Artesano (what I used in my video) are all great choices. Even better, use stale bread–that’s perfect for this French toast recipe!
A splash of vanilla and cinnamon in the custard adds wonderful flavor, and a blend of cream and milk adds richness for truly *excellent* French toast. Starting with a good, thick bread also helps. If you opt for a brioche, I recommend a few grates of fresh orange zest, as well (see my brioche French toast).
Yes! This easy French toast recipe can be reheated in the oven, on the stove, or in the microwave:
To reheat the in the oven: arrange your toast on a lightly greased baking sheet and bake in a 375F oven for 8 minutes, flipping halfway through.
To reheat on the stove: place your toast in a hot, lightly greased pan over medium heat. Cooking for about 1 minute per side, then enjoy.
Microwave: Arrange your toast on a plate, cover with a damp paper towel, and microwave for about 20-30 seconds.
Moe Indulgent Breakfast Recipes to Try
Don’t forget your toppings! My go-to choices are butter and maple syrup, but macerated strawberries, powdered sugar, and whipped cream or even a smear of honey butter are other great options!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
French Toast Recipe
Ingredients
- 6 slices bread¹
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) heavy cream²
- 3 large eggs
- 1 ½ Tablespoons sugar
- ¾ teaspoons vanilla
- ¾ teaspoons ground cinnamon
- ⅛ teaspoon salt
- Cooking spray or butter for greasing pan
Recommended Equipment
Instructions
- In a shallow dish, whisk together milk, heavy cream, eggs, sugar, vanilla, ground cinnamon, and salt. Set aside.¼ cup (60 ml) milk, ¼ cup (60 ml) heavy cream², 3 large eggs, 1 ½ Tablespoons sugar, ¾ teaspoons vanilla, ¾ teaspoons ground cinnamon, ⅛ teaspoon salt
- Place a nonstick skillet over medium-high heat and spray with cooking spray or melt ½ Tablespoon of butter.Cooking spray or butter
- Once pan is heated, whisk your egg mixture once more then soak one slice of bread on both sides. Immediately transfer bread to preheated skillet and cook until golden brown on both sides.6 slices bread¹
- Repeat with remaining bread/egg mixture, spraying pan or melting additional butter before adding each new slice.
- Serve warm, topped with butter and maple syrup!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published February 2019, updated with new notes and photos. Recipe remains the same, it’s just as delicious as ever!
Jeff Winett
This recipe was outstanding, and huge California thanks headed your way, for sharing. I tend to get confused with french toast recipes that call for bread slices, as they can be different sizes from brand to brand, and same for thickness, hence my dilemma. I’m sure I did this wrong, but gosh was it delicious. I had 2 slices of my home made egg bread and they weighed in at about 2 1/5 oz. each. I guess I went to the dark side and basically soaked the slices in your custard, letting most of it completely absorb. That being said, we loved it like all get out. But I know that I am missing out on how you intended, and would love a figurative hand holding about how long you like to soak each side of your 6 slices in the custard batter, versus what I did to 2 slices. Or is it mostly a very fast dip on each side perhaps? I think you describe the outer texture of the finished French toast to be crispy, but it’s the interior that I find myself wondering about. Do I want the inside to be the bread itself, or do I want it imbued with the custard as well. I know I am overthinking here, but short of being invited to your house for breakfast, I really want to enjoy this “your way”! Thank you for your consistent presence, and healthy and happy holidays/New Year to you and yours.
Sam Merritt
Hi Jeff! I am so glad you enjoyed it so much! You want that interior of the bread to also be imbued with the custard. 🙂
Jeff Winett
Re-reading “All” I had written now makes me want to gag :). Your succinct response said much more than I ever could. Thank you.
Sam Merritt
I appreciate the comment. 🙂
Kasey
This makes amazing French toast!
My husband says it is better than Cracker Barrel!!
Emily @ Sugar Spun Run
We’re so happy you both enjoyed it so much, Kasey 😊
Aubree
My daughter has requested this every day this week. Easy to pull together and so yummy. You name, Sam, is a common name in our household… yep! Another Sam recipe. Thanks again!
Sam
I’m so glad it’s been such a hit, Aubree! Thank you for trusting my recipes. 🙂
LC Mo
I used 3 Tbsp brown sugar
1 Tsp cinnamon
1/2 Tsp vanilla extract
And coated the toast with some churro sugar top with some cream cheese icing . BAM CHURRO FRENCH TOAST!!!
Sam
That sounds so good! I’m glad you enjoyed it! 🙂
Krista
Just tried this recipe and I got a raving compliment that this had to be the best French Toast ever. 😍 Hats off to you Sam.
Sam
I’m so glad you enjoyed it so much, Krista! 🙂
cheryl roth
I made this tonight for supper. And my 7 yr old grandson said it was delicious!!!!! He ate 3 pieces of it!!.
Emily @ Sugar Spun Run
Sounds like it was a big hit! Thanks for coming back to leave a comment, Cheryl 🥰
Pat P.
Sam, when I see recipes calling for equal parts heavy cream and milk, is it ok to use 1/2&1/2, equivalent to the combined volume of milk and cream? Thanks!
Sam
Hi Pat! Generally yes that is fine, and that is fine here with this recipe, too! Enjoy! 🙂
cheryl roth
Pat, I used 1/2 &1/2, it turned out fine.
Christina White
Decided to make this for breakfast this morning and it’s a winner! My kids are my critics and this one is a keeper. Thank you so much. Haven’t had negative feedback from my kids with the recipes I make.
Emily @ Sugar Spun Run
We’re so happy the French toast was a hit with your crew, Christina! Thanks for coming back to leave feedback–we appreciate it ❤️
Robert Parker Jr
Very delicious. Just what I feel French toast is supposed to be. My wife loved it. Thank you.
Sam
I am so glad you enjoyed it so much, Robert! 🙂
Janeane
I made this for my family this morning. They loved it! It’s gotten to where all I have to say is “It’s one of Sam’s” and the start saying yum. Fantastic recipe as always!!!
Sam
That is so awesome Janeane! I am so glad everyone has enjoyed everything so much. 🙂