Classic French Toast

There is something undeniably comforting about standing at the stove on a lazy Sunday morning, watching bread transform into something magical in a sizzling pan of butter. The way the cinnamon scent drifts through the house, promising something sweet and indulgent, still makes me pause whatever I am doing and just breathe it in. I have found that French toast is one of those dishes that feels like a hug, no matter who taught you how to make it.

My roommate in college used to make this for our entire apartment after late nights out, and I swear it was the only thing that could make eight hungry people agree on anything. She swore by the heavy cream trick, claiming it made all the difference between good French toast and the kind you remember months later. Now whenever I smell vanilla warming in a pan, I am transported back to that tiny kitchen, crowded with friends in pajamas, all waiting for our turn at the syrup bottle.

Ingredients

• 4 large eggs: These create the foundation of your custard and provide structure so the French toast holds together beautifully
• 1 cup whole milk: The fat content matters here, giving you that luxurious texture we are all chasing
• 2 tbsp heavy cream: Optional but worth it for that extra richness that makes people ask what your secret is
• 1 tbsp granulated sugar: Just enough to help the exterior caramelize without making it overly sweet
• 1 tsp pure vanilla extract: Do not skimp here because this is what makes your kitchen smell incredible
• 1/2 tsp ground cinnamon: Adds warmth and depth, though you can skip it if you prefer a classic flavor profile
• Pinch of salt: Essential for balancing sweetness and making all the flavors pop
• 8 slices day-old bread: Brioche, challah, or thick white bread work best because they have structure to absorb the custard without collapsing
• 2 tbsp unsalted butter: Use real butter for frying because it creates that golden brown crust we all love

Instructions

Whisk your custard base:

In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until everything is completely smooth and no streaks remain

Heat your pan properly:

Warm a large non-stick skillet or griddle over medium heat and add 1 tablespoon of butter, letting it melt and coat the bottom evenly

Dip strategically:

Quickly dip each bread slice into the egg mixture, allowing just a few seconds per side to soak up the custard without becoming completely waterlogged

Fry to perfection:

Place the soaked bread in the hot skillet and cook for 2 to 3 minutes per side until golden brown and cooked through, adding more butter as needed between batches

Serve immediately:

Transfer each piece to a serving plate as soon as it is done, then top with maple syrup, powdered sugar, and fresh berries while still warm

Save

Last summer, my niece requested this for her birthday breakfast instead of cake, which I thought was the most brilliant idea I had ever heard. She sat at the counter eating it with her hands, cinnamon sugar all over her face, declaring it the best morning of her entire life. Sometimes the simplest traditions become the most meaningful ones.

Getting The Bread Right

After testing every bread variety imaginable, brioche consistently gives me the most restaurant-worthy results. Its tight crumb and buttery content create that ideal contrast between creamy custard center and crisp exterior. If you cannot find brioche, challah is a fantastic runner-up with its slightly sweeter profile.

Temperature Secrets

I used to rush the heating process and wonder why my first batch never turned out quite right. Now I let the pan come to temperature fully and test it with a tiny drip of custard, watching for that immediate sizzle before adding my first slice of bread. That extra patience changed everything.

Make Ahead Magic

You can actually prepare the custard mixture the night before and keep it covered in the refrigerator, which makes morning prep incredibly seamless. Just give it a quick whisk before using because the cinnamon tends to settle at the bottom. This trick saved me when hosting a large family brunch last month.

• Set up a topping station with bowls of syrup, powdered sugar, and berries so everyone can customize their own plate
• Keep finished slices warm in a 200 degree oven while you finish cooking the remaining batches
• Clean any splatters immediately because dried custard is surprisingly stubborn to remove later

Save

Some recipes are worth mastering simply for the joy they bring to a breakfast table, and this one has never failed me.

Recipe FAQs

→ What type of bread is best for this dish?

Day-old brioche, challah, or thick white bread works best as they soak the custard without falling apart.

→ Can I make this dairy-free?

Yes, you can substitute whole milk and butter with plant-based alternatives for a dairy-free version.

→ How do I achieve the perfect golden crust?

Cook the soaked bread slices in butter over medium heat for 2–3 minutes per side until golden brown and slightly crisp.

→ What additions enhance the flavor?

Adding ground cinnamon, vanilla extract, or a splash of orange zest can elevate the taste and aroma.

→ How should I serve this dish?

Serve warm topped with maple syrup, powdered sugar, and optionally fresh berries or fruit for contrast.