Classic French Toast

Thick slices of brioche or challah bread soaked in a rich vanilla-cinnamon custard and pan-fried until golden and crispy.

By Cressio Rinaldi

French toast is one of those dishes where the quality of a few ingredients does almost all the work. Thick, rich bread, a custard made with real eggs and cream, and a hot, buttered pan. That is all there is, and it is the best way to use bread that is a day or two past its best.

The custard here uses eggs, whole milk and a little heavy cream, flavored with vanilla, cinnamon and a pinch of salt. The cream makes it extra rich. The bread soaks it up and cooks into something that is crisp and golden outside and soft, almost like bread pudding, inside.

It serves four, with eight slices, and takes about 20 minutes. The main skill is how long you soak the bread. Too short, and the middle is dry. Too long, and it is soggy and won’t brown.

Read this first

1. Use thick slices of brioche or challah. Thin bread turns soggy.
2. Soak for 10 to 15 seconds per side. Don’t let it fall apart.
3. Cook over medium heat so the center cooks before the outside burns.

Prep time: 5 mins · Cook time: 15 mins · Serves 4

Ingredients

• 8 slices Thick sliced brioche or challah bread
• 4 Large eggs
• 1/2 cup Whole milk
• 1/4 cup Heavy cream
• 2 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 1/8 tsp Pinch of salt
• 2 tbsp (for greasing the pan) Butter
• for serving Maple syrup

Instructions

1. In a wide, shallow bowl or baking dish, vigorously whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and salt until completely smooth. Look for: A smooth, pale yellow custard with no streaks of egg white, smelling of vanilla and cinnamon.
2. Heat a large skillet or griddle over medium heat. Melt a small amount of butter to gently coat the surface. Look for: Melted butter that coats the pan and foams gently, without browning.
3. Dip each slice of bread into the custard mixture, allowing it to soak for about 10-15 seconds per side. Do not let it become completely soggy. Look for: Bread that is heavy and golden-yellow, with no dry white patches, and not falling apart.
4. Place the soaked bread onto the hot skillet. Cook for 2-3 minutes per side until the exterior is golden brown and slightly crispy. Look for: Golden brown edges and a surface that feels slightly crisp.
5. Transfer the cooked French toast to a warm plate and repeat with the remaining slices, adding a little more butter to the pan as needed. Look for: Slices keep a warm plate full and the pan stays lightly buttered.
6. Serve the French toast warm, topped with a generous pour of maple syrup and a light dusting of powdered sugar. Look for: Golden slices, glossy with syrup.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 510
• Fat: 29g
• Saturated Fat: 15g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 12g
• Protein: 15g
• Sodium: 380mg
• Cholesterol: 290mg

Notes

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in a single layer, then transfer to a bag for up to 2 months — reheat straight from frozen in a toaster.
• Bread Matters: Slightly stale, thick-cut bread soaks up the custard without falling apart — very fresh bread can turn mushy.
• Quick Soak: 10-15 seconds per side is the sweet spot — much longer and the bread gets too soggy to hold together in the pan.

Cook It With Me

Make the custard

In a wide, shallow dish, whisk the 4 eggs, 1/2 cup of whole milk, 1/4 cup of heavy cream, 2 teaspoons of vanilla, 1 teaspoon of cinnamon and the pinch of salt until completely smooth. Take your time here. Streaks of egg white will cook into small rubbery bits on the bread.

Heat the pan

Heat a large skillet or griddle over medium heat. Melt a little of the 2 tablespoons of butter to coat the surface.

Soak the bread

Dip each slice of bread into the custard and let it soak for 10 to 15 seconds per side. Lift it out and let the extra drip off. The bread should feel heavy but still hold together.

Cook

Lay the soaked bread in the hot pan. Cook for 2 to 3 minutes per side, until the outside is golden brown and slightly crisp.

Repeat

Move the cooked slices to a warm plate. Add a little more butter to the pan as needed, and cook the rest of the slices.

Serve

Serve warm, with a generous pour of maple syrup and a light dusting of powdered sugar.

The Ingredients, One by One

Brioche or challah

Both are rich, eggy breads that make a soft, custardy French toast. Slightly stale, thick-cut bread works best, because it absorbs the custard without falling apart. If the bread is fresh, dry it in a low oven for 10 minutes.

Eggs, milk and cream

Four eggs set the custard. Whole milk and heavy cream add richness. All of the liquid should be whisked until smooth.

Vanilla and cinnamon

They make the toast smell like a bakery. Use real vanilla if you can.

Salt

A pinch brings out the sweetness and balances the dish.

Butter

Gives the crust its flavor. Use a little at a time, so it doesn’t burn.

Maple syrup

Real maple syrup is worth it here.

The Technique Behind It

Why stale bread works

Drier bread has more room to absorb custard. Fresh, soft bread gets saturated quickly and turns soggy.

Why soak for only a few seconds

The custard needs to reach the middle, but the slice should still hold its shape. Rich brioche soaks fast.

Why medium heat

The center has to cook through before the outside is too dark. Medium heat gives it time.

Mistakes That Cost You the Dish

• Soaking too long The bread is soggy and falls apart.
• Thin bread It gets mushy.
• Heat too high The outside burns and the middle is raw.
• Not whisking the custard Bits of cooked egg white stick to the bread.
• Too much butter at once It burns.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
French toast is soggy	Soaked too long	Soak for less time next time, or use staler bread.
Middle is raw	Heat too high	Lower the heat and cook longer.
Toast is dry	Not soaked enough	Soak a few seconds more.
Toast is pale	Heat too low	Raise to medium.
Bits of egg on the toast	Custard not mixed	Whisk until smooth.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Brioche or challah	Rich, soft bread	Texas toast or thick sourdough work.
Whole milk and cream	Richness	Use all milk for a lighter version.
Vanilla	Flavor	Almond extract works in small amounts.
Cinnamon	Spice	Nutmeg works.
Butter	Cooking	Coconut oil works.
Maple syrup	Topping	Honey, jam or fresh fruit work.

Plan Ahead

• Keep warm: In a 200 F oven while you cook the rest.
• Fridge: Up to 3 days.
• Reheat: In a toaster or skillet.
• Freezer: Freezes well for up to 2 months.

What to Serve With It

Serve with maple syrup, fresh berries, whipped cream, sliced banana or crispy bacon.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.