This is the best French Toast recipe and it’s so easy to make. This classic breakfast features sweet egg-soaked Brioche bread cooked in a pan and served with your favorite toppings. Brioche is the best bread for the softest, tastiest French Toast.
French Toast is a classic breakfast recipe that features slices of bread soaked in a sweetened egg custard mixture. Then we cook this sweet egg-soaked bread in a pan until it’s perfectly golden-brown on each side. For a perfect finish, top French Toast with powdered sugar, fruit, maple syrup, or butter.
This great breakfast recipe actually dates back centuries ago but the true origin is not known. Since just about every country has their own version of this dish, it’s hard to point out where it came from exactly.
The version of French Toast that we’re familiar with in US most likely originated from the French recipe for “pain perdu,” that literally means “lost bread.” This term comes from a way of reviving stale bread so it can be eaten instead of thrown out. The perfect way to revive old bread was to soak it in eggs and milk and cook it. “Pain perdu” was often served as a dessert or snack in the afternoon.
How To Make French Toast
Step 1: Use a sharp serrated or bread knife to slice the bread loaf.
PRO TIP: Don’t slice the bread too thin! Perfect bread slice thickness for the best French Toast is between 3/4 and 1 inch.
Step 2: Combine all of the ingredients for the custard in the wide and shallow bowl and whisk very well! Make sure to which until it looks smooth, with no egg white chunks left.
Preheat a large cooking pan over medium or slightly lower than medium heat. Make sure to preheat the pan completely before starting to cook.
Step 3: Lightly grease the preheated pan. Soak each slice of bread for about 15 seconds each, flipping it from side to side to get an even coating.
Step 4: Place the soaked bread into the preheated pan one at a time. Let the bread cook for about 3-4 minutes on each side. Make sure to flip each slice in the order that you added it to the pan, giving a few seconds in between.
Tips For The Best French Toast
- For creamiest texture, use heavy whipping cream in the egg mixture. 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.
- Don’t add too much milk/cream!
- To enhance all the flavors and aroma, do add some pure vanilla extract to the egg mixture.
- 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.
Recipe FAQs
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.
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.
More Breakfast and Brunch Recipes
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
Ingredients
- 8 oz (8 slices) of Brioche bread
- 4 large eggs
- 3 tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 1 tbsp brown sugar packed
- Pinch of salt
- 1/4 tsp cinnamon optional*
Instructions
- Note: this egg mixture should comfortably batter 8 slices of Brioche bread that are a between 3/4 and 1 inch thick. It will batter 10-12 slices of French baguette or about 6 slices of Challah.
- Slice bread and set it aside.
- 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 battered 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.)PRO 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 your favorite topping.
Video
Notes
- Bread: for the best French Toast, use Brioche loaf and slice it into thick slices that are between 3/4 and 1 inch thick.
- For more bread options, check the post for information about 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 or whole milk if absolutely needed but not with less fat.
- For a lactose free option, you can use lactose free whole milk or lactose free half and half. If you need a dairy free option, use oat, almond, or soy milk substitutes but note that the flavor will change slightly.
- Make sure your French Toast is cooked through (touch the center) – once you flip the bread slices, you will notice the bread will raise in the center. Let it raise, cook, and deflate. Touch in the center to make sure it feels firm.
Nutrition
Originally published on Will Cook For Smiles on February 12, 2019.
Libby says
Yummy!! Thanks so much for posting! I made it for my whole family and they loved it!!
LyubaB says
Thank you Libby! I am so glad everyone liked it! 🙂
Vivian Hammond says
The only bread the store had was Challah. This is the first time I’ve bought a specialty bread. I used 2 tablespoons of brown sugar and I cooked the French Toast on an electric griddle with no oil. I have to say this is the BEST French Toast I’ve ever had. I’m 60 years old and have had French Toast in restaurants and this is by far the best. Hint: Challah bread falls apart easily. I didn’t care, I cooked them no matter how broken they were. THANK YOU!
LyubaB says
Vivian, I am so happy you liked it so much! Thank you for letting me know! 🙂
Julia M says
French Tosst restaurant in New Orleans has the best French Toast I have ever eaten. I am pretty sure they used Brioche and have been trying to find a good recipe for French Toast. I think I have finally found it! Thanks
LyubaB says
I hope you like it! 🙂
Diane says
Because I do not like soggy french toast, I have found that the baguette is the best and makes a crusty edge. YUM!
Again not all baguettes are equal. Or use ciabatta.
Cheri says
Looks fabulous!
I’ll use macadamia nut oil and coconut oil mixed together. Canola oil is NOT healthy!
LyubaB says
Thanks, Cheryl! I hope you will try it!
Janene says
Made this today for the family. Wanted to try something different. Turned out great. Used the brioche bread with vanilla in it. Tried both the plain and the vanilla. Both of them were really good! Thank you
LyubaB says
Janene, that sounds so good! I am glad you liked it!!
Narcisa says
This is by far the simplest and most tasteful french toast recipe I have found! Thank you!
LyubaB says
Thanks, Narcisa! So glad you liked it!
Gina D from Texas says
Would you recommend the challah bread if I don’t like my French toast soggy? I love French toast but have a thing about soggy bread so I always cook it well on the outside but still don’t like the inside too soft or mushy. Then just increase the sugar for more sweetness like you said.?
Looks delicious!
LyubaB says
Hi, Gina! Sorry for the late response. I would say the best way to keep French toast from being to soggy is to quickly dip them into the egg mixture so the bread soaks up less liquid. But yes, I would recommend challah or even a baguette quickly dipped. Denser bread will soak in less egg mixture. Hope this helps!
Suzanne says
THIS WAS AMAZING!!!
LyubaB says
Suzanne, Thanks!
Josephine says
This French toast is so good! Thanks for sharing…
LyubaB says
Thanks, Josephine! 🙂
kathleen says
We have always done our French toast with King’s Hawaiian bread – i don’t know if it’s available nationwide, but here in California it’s readily available in most supermarkets. We slice it about 3/4 – 1″ thick and it’s awesome. I also sprinkle some cinnamon sugar on the cooked side then flip it breifly to caramelize the sugar before serving.
Marie says
That sounds really good..
LyubaB says
Thanks, Marie! I hope you try it!
Donna Conte says
Just wondering if you can delay in eating the French toast or do you have to eat it immediately.
lyuba says
Hi Donna!
Like many recipes, it’s best when eaten fresh, but I have refrigerated leftovers in the past and reheated it. I usually reheat it in a cooking pan over medium-low temperature, just until hot.
I hope you like it!
Debora says
I have had great results making the the night before in a casserole dish and baking in the morning so it can be a make ahead recipe.
LyubaB says
Thanks, Debra! I am so glad you like it! 🙂
Jim Russell says
Tried this today. It was great. My wife doesn’t usually eat much but today she ate 3 slices. I used Brioche.
lyuba says
Oh wow, I’m so glad you found a recipe that you ans your wife liked as well!
Brioche is just the best. Even my toddler, who refuses French Toast, will eat it with Brioche.