Classic French Toast: Simple Weekend Joy (Print Version)

Whip up delightful Classic French Toast! My easy recipe brings back childhood memories with every golden, tender bite. Perfect for slow mornings.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 8 slices brioche or challah bread (3/4 to 1-inch thick)
02 - 2 large eggs
03 - 1/2 cup whole milk

→ Flavor Boosters

04 - 2 tablespoons granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon

→ Cooking Essentials

07 - 2 tablespoons unsalted butter, for cooking

→ Finishing Touches

08 - Maple syrup, for serving
09 - Powdered sugar, for dusting
10 - Fresh berries, for garnish (optional)

# Instructions:

01 - First things first, get your bread ready. I usually slice my brioche about 3/4 to 1 inch thick. Not too thin, or it'll fall apart; not too thick, or it won't soak up enough custard. I've definitely sliced it too thin before, and it turned into sad, floppy pieces. Lay them out on a wire rack for a bit if they're super fresh—a slightly stale loaf actually works better for Classic French Toast because it absorbs more without getting mushy. This is where you get to decide how hearty your slices will be!
02 - Now for the good stuff! In a shallow dish (a pie plate works wonders for dipping, I find), crack your eggs. Add the whole milk, granulated sugar, vanilla extract, and that glorious ground cinnamon. Whisk it all together until it's super smooth and everything's combined, no streaks of egg yolk left. I always get a little too enthusiastic and splash a bit on the counter, but that's just part of the process, right? This creamy mixture is what gives your Classic French Toast its signature flavor.
03 - This step is key to avoiding soggy French toast, which is a common oops moment for me. Gently place a slice of bread into the custard, letting it soak for about 15-20 seconds per side. You want it saturated, but not drowning. If your bread is on the staler side, you might give it an extra few seconds. I once left a slice in too long, got distracted by a text, and it completely disintegrated when I tried to pick it up. Learn from my mistakes! You're aiming for that perfect balance for your Classic French Toast.
04 - While your bread is soaking, get your griddle or a large non-stick skillet heating over medium heat. Melt a good pat of unsalted butter in the pan. You want it shimmering, not smoking. If it starts to smoke, your heat's too high, and you'll burn the butter before your French toast even hits the pan. I've done that, and the smell of burnt butter is not the happy morning aroma you're going for. This step ensures your Classic French Toast gets that beautiful golden crust.
05 - Carefully transfer your soaked bread slices to the hot griddle. Don't overcrowd the pan; give them space to breathe and cook evenly. Cook for about 2-4 minutes per side, until they're beautifully golden brown and cooked through. You'll see the edges firm up, and the center will feel soft but not squishy. The house will start to smell incredible, like a bakery! This is where your Classic French Toast really comes to life, turning into those irresistible golden squares.
06 - Once cooked, transfer your Classic French Toast to a plate. Dust generously with powdered sugar (or forget to sift, like me, and embrace the charming lumps!). Pile on some fresh berries, and, this is crucial, drizzle with plenty of real maple syrup. I like to serve them straight from the griddle, hot and fresh. Honestly, this is the best part—seeing those golden slices ready to be devoured. Enjoy your delicious Classic French Toast, you've earned it!

# Notes:

01 - Personal cooking tip: Don't rush the soak! Give your bread enough time to absorb the custard without becoming mushy—about 15-20 seconds per side is usually perfect, especially for slightly stale brioche.
02 - Storage advice: Leftovers are best reheated in a toaster oven or conventional oven to regain that lovely crispy exterior. Microwaving tends to make them rubbery, which is a sad fate for French toast.
03 - Substitution suggestion: If you don't have brioche, challah is a fantastic stand-in. It has a similar rich, eggy texture that holds up beautifully to the custard and frying.
04 - Serving tip: A sprinkle of powdered sugar and a generous drizzle of real maple syrup are non-negotiable, but a side of crispy bacon or fresh berries truly elevates the experience.

# Tools You'll Need:

01 - Large shallow dish (like a pie plate)
02 - Whisk
03 - Large non-stick skillet or griddle
04 - Spatula
05 - Wire rack

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 22g
Total Carbohydrate: 50g
Protein: 15g

Back