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Learn how to make perfect French toast with crispy edges and a soft, custardy center. Easy, reliable, and made with simple ingredients.
Know Before You Scroll
Servings: 4
Prep: 10 minutes
Cook: 15 minutes
Total Time: 25 minutes
Eggs, milk, half and half, vanilla, cinnamon, nutmeg, thick-cut bread, butter, maple syrup
Warm, lightly spiced, buttery, subtly sweet
large skillet or griddle, shallow dish, whisk
Don’t rush the soak. Let the bread absorb without falling apart
Use slightly stale bread so it soaks faster without getting soggy
Use all milk instead of half and half for a lighter version
In The Test Kitchen
This French toast has been a staple in my kitchen for years, and it’s one of those recipes that proves simple really can be incredible. I tested different ratios of milk to cream, soak times, and bread types to get that perfect balance, crisp edges with a soft, almost custard-like center. The real breakthrough was realizing that it’s not just about the ingredients, it’s how long you soak the bread and how gently you cook it. Once you get that right, it turns into something that feels a lot more special than the effort involved.
Ingredient Notes
Thick-cut brioche or challah for richness
White sandwich bread or sourdough
Combination of milk and half and half for balance
All milk for lighter, or all half and half for richer
Ground cinnamon with vanilla bean paste
Vanilla extract instead of paste, nutmeg optional
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Custard
Whisk the eggs, milk, half and half, vanilla, cinnamon, and nutmeg until completely smooth. The mixture should look creamy and evenly speckled with spice, not streaky.
Soak the Bread
Dip each slice into the custard and let it sit for about 20 to 30 seconds per side. The bread should feel heavier and fully coated but still hold its shape without tearing.
Heat the Pan
Warm a skillet over medium heat and add butter. Once melted, it should foam lightly but not brown too quickly. Place the soaked bread into the pan and cook for 2 to 3 minutes per side. Look for a deep golden color with slightly crisp edges and a soft center.
Serve Warm
Transfer to plates while hot and drizzle with maple syrup. Add toppings if you like, or keep it simple and let the texture shine.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves 4
- ▢ 4 large eggs
- ▢ ⅓ cup milk
- ▢ ⅓ cup half and half
- ▢ ½ teaspoon vanilla bean paste (or vanilla extract)
- ▢ 2 teaspoons ground cinnamon
- ▢ ⅛ teaspoon ground nutmeg (optional)
- ▢ 8 slices thick-cut bread (like brioche, white, or sourdough – slightly stale is best!)
- ▢ Butter (for the pan)
- ▢ Maple syrup (for serving)
In a large shallow bowl or baking dish, whisk together the eggs, milk, half and half, vanilla, cinnamon, and nutmeg (if using). Make sure it’s smooth and evenly combined.
Place 1–2 slices of bread at a time into the custard mixture. Let them soak for about 20–30 seconds per side – you want the bread to absorb the mixture without becoming soggy and falling apart.
Heat a large skillet or griddle over medium heat. Add a little butter and let it melt and bubble slightly. Place soaked bread slices onto the skillet and cook for about 2–3 minutes per side, or until golden brown and slightly crispy on the edges. Repeat with remaining slices, adding more butter as needed.
Stack the warm slices on plates, drizzle with real maple syrup, and top with whatever you love – powdered sugar, fresh berries, or even a dollop of whipped cream.
Getting the soak right is everything. Too short and the center stays dry, too long and it falls apart. Aim for that sweet spot where the bread feels saturated but still sturdy.
Cook over medium heat, not high. If the pan is too hot, the outside browns before the inside cooks through.
Use a nonstick skillet or well-seasoned pan to prevent sticking and tearing.
If your butter starts to brown too quickly, lower the heat slightly and wipe out the pan before adding fresh butter.
For extra flavor, try adding a pinch of salt to the custard. It quietly enhances everything else.
Add orange zest to the custard for a bright citrus note that pairs beautifully with maple syrup.
Swap cinnamon for pumpkin spice for a fall-inspired version.
Stuff two slices with cream cheese or Nutella before dipping for a filled French toast twist.
Top with sautéed apples cooked in butter and brown sugar for a cozy upgrade.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or toaster oven to bring back the crisp edges.
Freeze cooked slices in a single layer, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the oven or toaster.
Calories: 260 | Carbohydrates: 30g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 348mg | Potassium: 201mg | Fiber: 3g | Sugar: 6g | Vitamin A: 346IU | Vitamin C: 0.3mg | Calcium: 151mg | Iron: 3mg
FAQs
What is the best bread for French toast?
Brioche and challah are ideal because they’re rich and sturdy, but sourdough and thick white bread also work well.
Why is my French toast soggy?
It’s usually from soaking too long or using very fresh, soft bread. Slightly stale bread helps prevent this.
Can I make French toast without half and half?
Yes, you can use all milk. It will be slightly lighter but still delicious.
How do I keep French toast warm while cooking batches?
Place cooked slices on a baking sheet in a 200°F oven while you finish the rest.
English (US) · 