The Best French Toast Recipe
This French toast it's a hit with at every brunch party! I use thick slices of Brioche bread soaked in a sweet egg custard with a touch of cinnamon. This easy, luscious French toast has been reviewed hundreds of times and has a 4.75 rating.
Lyuba’s Recipe Is Awesome
My French toast recipe is still the only one I use and there is a reason readers love it too. I will prove that simple (carefully selected) ingredients and a few minutes are all you need.
- Perfected Method: I’ve spent weeks perfecting my recipe years ago, testing different breads and custard combinations (and I’m still tweaking it). This recipe delivers foolproof results with a fast and easy technique.
- The Ideal Bread: We use Brioche as the star ingredient. Its buttery, delicate texture is stable, soaks custard quickly, and provides superior flavor.
- Simple & Versatile: The recipe is designed for Brioche but is adaptable for other quality breads like challah or baguette with minor adjustments.
Few Notes About Ingredients
Only four ingredients and a couple of flavors are needed but two are the most important:
- Bread: Trust me on the bread choice, Brioche!
- Heavy whipping cream: For creamiest texture, use heavy whipping cream. Heavy whipping cream also makes the egg mixture thicker rather than watery like it is with milk. Since the egg mixture is thicker, it will take a little longer to soak into the bread for a better final texture. If you have to substitute heavy whipping cream, use half and half.
- Dairy/lactose free option: For a lactose free option, you can use lactose free half and half. If you need a dairy free option, use unsweetened oat milk. That’s my best recommendation for the thickness and consistency.
What Are Best Bread Options?
- Brioche: This bread is so soft and fluffy, it does the best job soaking the sweet egg mixture. Brioche also has a sweet and buttery flavor, which contributes to the overall flavor of the dish.
- French Baguette: It is just as good at soaking up the egg mixture and holding its own integrity. This is actually the best option to make stuffed French toast. Although, it does not soak up the eggs as easily and as quickly as Brioche.
- Challah: The reason for it being only third out of the top 3 is because of the flavor and texture. Challah doesn’t have much sweetness in it so you may need to add more sugar to the egg mixture or in the topping. This type of bread is also denser and a bit drier than the previous two options.
Tips For The Best French Toast
- Get a loaf of bread and slice it yourself. Don’t slice the bread too thin! Perfect bread slice thickness for the best French toast is between 1 and 1 1/4 inch.
- Don’t add too much cream or the bread will soak up too much mixture, too fast and be soggy.
- Preheat the pan completely before starting to batter the bread.
- Don’t turn the heat up higher than medium. I would actually recommend the heat to be a little lower than medium because the outside of the bread cooks very fast and you want inside to be cooked through as well.
- Don’t walk away far, French Toast only takes 3-4 minutes of cooking on each side. Use a large pan so you can fit several slices at a time.
- If using the griddle, preheat it well and make sure the heat is spread evenly. Downfall of a griddle is often uneven heat.
How To Tell If French Toast Is Done?
- As the French toast slices cook, after you flip the bread to the uncooked side, you are looking for the center of the bread slice to raise as the egg inside cooks.
- Raising center is indicating that the egg that soaked in the middle is cooking. Wait until it deflates and carefully touch the center with your finger. It should feel firm and now squishy.
Need Options For Storing and Freezing?
You can definitely save the leftovers (if there are any), but note that the reheated results will not be the same as fresh.
- Make sure to cool French toast to room temperature.
- Store it in the refrigerator, covered air-tight, for up to 3 days. Reheat in the toaster, toaster oven, air fryer, or microwave.
- To freeze: stack the slices in an air-tight freezer container or zip-top bag and freeze for up to 3 months. Thaw and reheat.
If you’ve made this French toast using my recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well.
The Best French Toast Recipe
This French toast it's a hit with at every brunch party! I use thick slices of Brioche bread soaked in a sweet egg custard with a touch of cinnamon. This easy, luscious French toast has been reviewed hundreds of times and has a 4.75 rating.
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Servings: 4
Calories: 359kcal
Ingredients
- 8 oz loaf of Brioche bread (8 slices)
- 4 large eggs
- 1/4 cup heavy whipping cream
- 1 tsp pure vanilla extract
- 1 tbsp brown sugar packed
- 1/2 tsp cinnamon optional
- Pinch of salt
Instructions
- Note: this egg mixture should comfortably batter 8 slices of Brioche bread that are a between 3/4 and 1 1/4 inch thick. It will batter 10-12 slices of French baguette or about 6 slices of Challah. (Remember that baguette and Challah are more dense and will need to be soaked longer.)
- Slice the bread loaf into thick slices that are about 1 inch thick.
- In a deep and wide bowl, whisk together eggs, heavy whipping cream, vanilla extract, sugar, cinnamon (if using), and salt. Whisk until smooth. Set aside.
- Preheat a large cooking pan oven medium to medium-low heat. Add a little bit of oil and spread it evenly (or use cooking oil spray).
- Dip each slice of bread into the egg mixture, and flip back and forth for about 15 seconds. Brioche bread is nice and quick to soak up the egg. Note: Only batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.
- Place soaked slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)Expert Tip: as the French toast slices cook, after you flip the bread to the uncooked side, you are looking for the center of the bread slice to raise as the egg inside cooks. Raising center is indicating that the egg that soaked in the middle is cooking. Wait until it deflates and carefully touch the center with your finger. It should feel firm and now squishy.
- Serve with some warm maple syrup, powdered sugar, or any of your favorite toppings.
Video
Notes
- Bread: I’ve tested just about every bread out there and Brioche is the winner among all!
- Other bread options include Challah and French baguette.
- Heavy Whipping Cream – I recommend using heavy whipping cream because of the rich and creamy consistency that it brings to the custard. You can use half and half if absolutely needed but not anything less fat.
- For a lactose free option, you can use lactose free half and half. If you need a dairy free option, use unsweetened oat milk, it has a thicker consistency and compliments the dish well.
Nutrition
Calories: 359kcal | Carbohydrates: 29g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 276mg | Sodium: 326mg | Potassium: 60mg | Sugar: 3g | Vitamin A: 890IU | Calcium: 64mg | Iron: 1.3mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
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Originally published on Will Cook For Smiles on February 12, 2019.
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Categories:
Breakfast Recipes, Brunch Recipes, French Toast Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
My family just loves this recipe and it’s the only French toast they want.
That makes me so happy to hear! 🥰 I love that it’s become a favorite for your family, that’s the best kind of compliment! Thank you so much for sharing!
This is our go-to French toast recipe! We like it with thinner sliced bread like sourdough.
I added more cinnamon but this turned out very delicious!
Glad you liked the recipe, Rita!
I use Texas toast and follow your recipe. It’s my family’s favorite!
That’s awesome! I’m so happy it’s a family favorite. Thanks for sharing!