The short answer: This french toast recipe makes 8 golden slices that are crisp at the edges and soft and custardy inside, in about 20 minutes.
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Whisk 4 eggs with 1 cup of milk, sugar, vanilla and cinnamon, dip thick day-old bread for 10 to 30 seconds per side, and cook in a buttered skillet over medium heat for 2 to 4 minutes per side until the center is set. Below are the exact amounts, the best bread, soak times and safe cooking tips.
French toast is my favorite way to use up a loaf before it goes stale. Try it with berries or a little extra cinnamon. For the loaf itself, try baking our homemade challah; a day-old slice soaks up the custard well.
French toast ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thick bread slices | 8 (¾ to 1 inch thick) | Brioche, challah or Texas toast; day-old is best |
| Large eggs | 4 | Make the custard rich |
| Milk | 1 cup | Whole milk, or half milk and half cream |
| Sugar | 1 tablespoon | Light sweetness and browning |
| Vanilla extract | 1 teaspoon | Flavor |
| Ground cinnamon | 1 teaspoon | Plus a pinch of nutmeg if you like |
| Salt | 1 pinch | Balances the sweetness |
| Butter | 2 to 3 tablespoons | For the pan |
Serves 4.
How to make french toast, step by step
- Make the custard. In a wide, shallow dish, whisk the eggs, milk, sugar, vanilla, cinnamon and salt until no streaks of egg white remain.
- Heat the pan. Heat a large skillet or griddle over medium heat and melt about a tablespoon of butter.
- Dip the bread. Dip a slice into the custard for 10 to 20 seconds per side for sandwich bread, or 20 to 30 seconds for thick brioche. Let the extra drip off.
- Cook the first side. Lay the slices in the pan without crowding. Cook 2 to 4 minutes until deep golden.
- Flip and finish. Flip and cook 2 to 3 minutes more, until golden and the center springs back when pressed.
- Check doneness. The center should be set, with no runny egg. FoodSafety.gov lists 160°F for egg dishes, so check a thick slice with a thermometer through the side.
- Keep warm. Move cooked slices to a rack in a 200°F oven and repeat with more butter and bread.
Wash your hands, the whisk and the dish after working with raw egg, as the FDA's egg safety guidance recommends.
Best bread and soak times
| Bread | Thickness | Soak per side | Texture |
|---|---|---|---|
| Brioche | 1 inch | 20 to 30 seconds | Rich, soft and custardy |
| Challah | 1 inch | 20 to 30 seconds | Tender with a slight chew |
| Texas toast | ¾ inch | 15 to 20 seconds | Classic diner-style |
| Sandwich bread (day-old) | ½ inch | 10 seconds | Quick, thinner slices |
| French bread or baguette | 1 inch, on the bias | 30 seconds | Crisp edges, chewy center |
| Sourdough | ¾ inch | 20 seconds | Tangy and sturdy |
Tips for the best french toast
- Use stale bread. Bread that's a day or two old soaks up custard without falling apart. Dry fresh bread in a 275°F oven for 10 minutes.
- Whisk well. Streaks of egg white cook into white patches. Whisk until the custard is smooth.
- Keep the heat medium. Too hot burns the outside before the middle sets.
- Add butter between batches. Wipe out browned butter so it doesn't burn.
- Don't over-soak. A slice that falls apart in the dish will be soggy in the pan.
- Season the custard. A pinch of salt and real vanilla make a big difference.
French toast variations
- Cinnamon roll french toast: add 1 tablespoon of brown sugar and extra cinnamon, then drizzle with a quick cream cheese glaze.
- Stuffed french toast: spread cream cheese and jam between two thin slices before dipping.
- Dairy-free french toast: use oat or almond milk and cook in oil.
- Pumpkin french toast: whisk ¼ cup of pumpkin puree and pumpkin pie spice into the custard.
- Baked french toast: for a crowd, make our make-ahead french toast casserole.
What to serve with french toast
Top french toast with maple syrup, powdered sugar, berries, sliced bananas or a dollop of whipped cream. For brunch, add scrambled eggs, bacon or sausage and a bowl of fruit. Our fruit salad is an easy way to fill that bowl. Planning a special morning? See our Christmas breakfast ideas, our Christmas breakfast casserole and our fluffy pancake recipe. Love berries and cream? Try our strawberry shortcake recipe for dessert.
Storing, freezing and reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. The USDA's leftovers guidance says to reheat leftovers to 165°F. To freeze, cool slices on a rack, freeze them flat, and bag them for up to about 2 to 3 months. Reheat from frozen in a toaster or in a 375°F oven for about 10 minutes.
Plan your brunch menu
French toast is an easy way to use up bread before it goes stale. Add it to your weekly plan so the eggs and milk are already in the fridge.
- Meal Planner & Grocery List, $3.99. A weekly menu, an aisle-sorted grocery list and a pantry inventory, so leftover bread never goes to waste.
- Family Recipe Binder, $6.99. Save your family's favorite french toast, plus all your other weekend breakfasts.
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Rounding out a brunch menu? Add a batch of blueberry muffins baked the night before, or set out breakfast sandwiches for anyone who prefers savory.
Want another weekend breakfast? Our crispy waffle recipe has 10 flavor ideas, from pumpkin spice to savory cheddar.
For another make-ahead brunch idea, see our easy crepes with 16 sweet and savory fillings. Prefer a bowl over a skillet? Our oatmeal guide covers stovetop, overnight and microwave. Another brunch classic for the same table is eggs benedict.
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Frequently asked questions
How do you make french toast? To make french toast, whisk 4 eggs with 1 cup of milk, a tablespoon of sugar, vanilla, cinnamon and a pinch of salt in a shallow dish. Dip thick slices of bread in the custard for about 10 to 20 seconds per side, then cook them in a buttered skillet over medium heat for 2 to 4 minutes per side, until golden and no longer wet in the center.
What is the best bread for french toast? The best bread for french toast is thick-sliced, slightly stale bread with some structure, such as brioche, challah, Texas toast or a sturdy sandwich loaf. Slices about ¾ to 1 inch thick soak up custard without falling apart. Very thin, fresh sandwich bread tends to get soggy, so let it dry out on the counter for a few hours first.
How long should you soak bread for french toast? Soak bread for french toast about 10 to 20 seconds per side for regular sandwich bread, and 20 to 30 seconds per side for thick brioche or challah. You want the custard to soak into the middle without the slice getting so soggy that it tears. Stale bread can soak a little longer than fresh bread.
Why is my french toast soggy? French toast gets soggy when the bread is too thin or too fresh, when it soaks too long, or when the pan is too cool, so the custard steams instead of setting. Use thick, day-old bread, keep the soak short, and cook over steady medium heat until both sides are golden and the center feels springy, not squishy.
Is french toast safe to eat if the center is soft? French toast should be cooked until the egg custard is set and no longer runny or wet in the center. FoodSafety.gov lists 160°F as the safe minimum internal temperature for egg dishes, and an instant-read thermometer inserted into the side of a thick slice is the easiest way to check. A soft, custardy texture is fine as long as there's no liquid egg.
What temperature should the pan be for french toast? Cook french toast over medium heat, or about 350°F on an electric griddle. If the heat is too high, the outside burns before the custard in the middle sets. If it's too low, the bread soaks up butter and turns greasy. A pat of butter should foam gently without browning right away.
Can I make french toast without milk? Yes, you can make french toast without milk. Use the same amount of oat milk, almond milk, or another plant-based milk, or even a mix of water and a spoonful of cream. Plant milks work very well. Use oil or a dairy-free spread in the pan if you want the whole recipe to be dairy-free.
How many eggs do you need for french toast? For about 8 slices of french toast, you'll need 4 large eggs whisked with 1 cup of milk. A good rule is 1 egg for every ¼ cup of milk, which makes a custard that's rich but not eggy. If your custard is running low, whisk in one more egg and a splash of milk.
How do you keep french toast warm for a crowd? To keep french toast warm, set a wire rack on a sheet pan in a 200°F oven and lay the cooked slices on it in a single layer as you go. The rack keeps the bottoms crisp. Avoid stacking the slices, which traps steam and makes them soggy. They'll hold well for about 20 to 30 minutes.
Can you freeze french toast? Yes, french toast freezes well. Cool the cooked slices on a rack, freeze them flat on a sheet pan for about an hour, then store them in a freezer bag for up to about 2 to 3 months. Reheat from frozen in a toaster or in a 375°F oven for about 10 minutes, until hot all the way through.
How long does leftover french toast last? Leftover french toast keeps in the refrigerator for about 3 to 4 days in an airtight container. Refrigerate it within 2 hours of cooking. Reheat it in a toaster, skillet or oven until it's steaming hot, and reheat leftovers to 165°F, which is the general guidance for leftovers.
What's the difference between french toast and french toast casserole? French toast is made by dipping individual slices of bread in custard and cooking them in a skillet. French toast casserole uses cubes of bread soaked in custard, often overnight, then baked in a dish. The casserole is easier for a crowd or a holiday morning, while skillet french toast is faster for a few people.
What toppings go with french toast? Classic french toast toppings are butter, maple syrup and a dusting of powdered sugar. You can also try fresh berries, sliced bananas, whipped cream, a spoonful of yogurt, peanut butter, or warm sautéed apples with cinnamon. Serve it with bacon or sausage and fruit for a full brunch.
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Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- FDA: What you need to know about egg safety fda.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov