The Best French Toast Recipe
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My family just loves this recipe and it’s the only French toast they want. ~Palma
Why My French Toast Is The Best!
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.
Table of Contents
Ingredient Notes and Why I Chose Them
I’ve tested this recipe countless times before publishing it in 2019, especially testing all possible breads! There are only four main ingredients and a couple of flavors are needed but two are the most important:
- Bread: Trust me on the bread choice, it’s 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.
- Oil for the pan: I cook this French toast in a thin layer of neutral oil. Butter has a very low burn point and browns quickly, which doesn’t work for a longer, gentler cook like this one. I save butter for finishing: a pat on top of the warm stack right before serving.
What Are Best Bread Options?
- Brioche: This bread is so soft and fluffy, it does the best job soaking the sweet egg mixture. Brioche is made with butter, eggs, and milk/cream and 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 coconut stuffed French toast and other stuffed ones. 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.
- Other breads: Texas toast, sourdough (least favorite actually because of that little tang), and thick-sliced white bread (can be way too soft) all work with this custard but less as good. Give denser breads like sourdough a little longer in the egg mixture, and dip thinner pre-sliced bread for just a few seconds per side, since it soaks through faster.
How To Make French Toast: Tips and Steps
- Get a whole loaf of bread so you can slice it yourself. Slice it right before cooking, since freshly cut bread soaks up the custard better. Don’t slice the bread too thin! Perfect bread slice thickness for the best French toast is between 1 and 1 1/4 inch.
- Whisk the custard vigorously for a few seconds, until no more egg pieces remain. Use a wide bowl for easier bread soaking. 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.
- Soak each bread slice for about 15-20 seconds or so, flipping and tapping it often. This will give the bread time to soak up some custard but not too much.
- Add a few slices at a time to the preheated pan, as many as your pan will fit comfortably. Only batter enough bread to cook at the time, not ahead of time.
- Don’t walk away far, cooking French toast only takes 3-4 minutes on each side.
- PRO TIP: If using the griddle, preheat it well and make sure the heat is spread evenly. Downfall of a griddle is often uneven heat. For an electric griddle, set it to 325°F. That’s the low end of the usual French toast range, so thick slices have time to cook through before the outside gets too dark.
- Keep finished slices warm (IF NEEDED): Before you start cooking, set a wire rack over a baking sheet and place it in a 200°F oven. Move each finished slice onto the rack in a single layer and hold everything there, for up to 30 minutes, until you’re ready to serve. Avoid stacking hot slices on a plate, since trapped steam softens the golden crust.
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 rise as the egg inside cooks.
- Rising 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 not squishy.
Ways To Change Up the Flavor
- Eggnog: Swap the heavy whipping cream for the same amount of eggnog during the holidays.
- Orange zest: Whisk zest of 1 orange into the custard for a bright, citrusy version.
- Warm spices: Add a pinch of nutmeg or cardamom along with the cinnamon.
- A splash of liqueur: you can add a splash (about a tablespoon) of bourbon, rum, or Grand Marnier.
- Almond: Add 1/4 teaspoon of almond extract along with the vanilla. Top off with some sliced almonds and powdered sugar.
How To Store, Freeze, and Reheat French Toast
You can definitely save the leftovers (if there are any), but note that the reheated results will not be the same as fresh.
- Store: in the refrigerator, covered air-tight, for up to 3 days.
- Freeze: spread cooled slices in a single layer on a parchment-lined baking sheet and freeze for about 2 hours, until firm. Then transfer them to a freezer bag or airtight container, with parchment paper between the layers, for up to 2 months. This keeps the slices from sticking together.
- Reheat from the fridge: on a wire rack set over a baking sheet in a 350°F oven for about 5 to 8 minutes, or in the air fryer at 350°F for 3 to 4 minutes. You can also pop them in a toaster oven.
- Reheat from frozen: without thawing first, since thawing makes the slices soggy. Bake them on a wire rack set over a baking sheet in a 375°F oven for 8 to 10 minutes, or air fry at 350°F for about 5 minutes, until hot in the center. The microwave works in a pinch, but it softens the crust.
- Make ahead: I don’t recommend making ahead because all you can do really is whisk eggs and slice bread. I don’t recommend whisking the eggs and storing them ahead of time because eggs are a high risk food for food bourn illnesses, once the eggs are open.
- Technically, you can store them ahead of time but know the risks. Raw egg mixtures (like whisked eggs or French toast batter) can be safely stored in the refrigerator, in a clean container with an air-tight lid, at 40°F or below for up to 2 days.
French Toast Recipe FAQs
You can, but it tastes best fresh off the pan. If you need to prep ahead, cook the slices, cool them completely, and refrigerate for up to 3 days. Reheat in a toaster oven or air fryer to bring back some of the exterior crispness. A microwave works in a pinch but softens the texture.
Almost always, this comes down to heat that was too high. The outside browns fast while the center hasn’t had time to cook through. Lower the heat, be patient, and use the dome-and-deflate technique described above to check doneness.
Yes. Unsweetened oat milk or dairy free heavy whipping cream are the best substitutes for heavy cream in this recipe. It has enough thickness to produce a decent custard. Coconut oil or a pant based butter substitute works well for the pan.
Warm maple syrup with a pat of butter is the classic. For homemade fruit syrups, my strawberry sauce, blueberry syrup, and coconut syrup are all incredible poured over a warm stack. Powdered sugar keeps it simple and elegant. For something more indulgent, try a dollop of whipped cream, cinnamon butter, honey butter, or sliced bananas with a drizzle of honey. A spoonful of homemade cranberry jam is a wonderful seasonal option that pairs beautifully with the buttery brioche.
Crispy bacon, breakfast sausage, or scrambled eggs round out the plate nicely. This recipe is perfect for weekend breakfasts, Mother’s Day brunch, and Christmas morning. For the potatoes, home fries or hashbrown casserole are great make-ahead options for feeding a crowd. Baked breakfast tacos or crustless quiche recipe round out a brunch spread beautifully.
Yes. Pre-sliced Brioche is usually closer to 1/2-3/4 inch thick, so dip it quickly, just a few seconds per side, and expect it to cook in about 2-3 minutes per side.
I use a couple of tablespoons of neutral oil in the pan. Butter has a very low burn point and browns quickly, so over the few minutes per side this French toast needs, it scorches before the center cooks through. Save the butter for finishing, with a pat on top of the warm slices right before serving.
If you really want that butter flavor in the French toast itself, cook with a combination of oil and butter, so the oil keeps the butter from burning.
You can but it’s not necessary. Day-old bread is a little drier, so you can soak it a bit longer without it turning mushy. But you don’t need to wait for your bread to go stale. Freshly sliced Brioche works perfectly, especially when you cut it a little thicker, about 1 inch. With a thicker cut, you can give each side a quick 15 to 20 second soak without the slice falling apart, and you still get that soft, custardy center.
More French Toast Recipes (Yes, We Are Fans!)
- French Toast Casserole
- Overnight French Toast Bake
- Pumpkin French Toast
- Pecan Crusted French Toast
- Coconut Stuffed French Toast
- Cherry Cheesecake Stuffed French Toast
- Apple Pie Stuffed French Toast
- Lemon Cheesecake French Toast Casserole
- Cranberry Bliss French Toast
- Bacon Stuffed Brioche French Toast Sticks
- Eggnog French Toast
- Pumpkin Cheesecake Stuffed Hawaiian Roll French Toast
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
Ingredients
- 12-14 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 to 1 1/4 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 over 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 not 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
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.
I also love to use croissants by slicing in half. Adds a warm buttery taste.
Sounds yummy!
Fed it to the guys at hunting camp. They loved it!
I am so happy they liked it!
If you can buy it ; Get a round loaf of KING’S HAWAIIAN BREAD. It makes wonderful French toast. The bread’s already sweet flavored. So you might not even need syrup.
Perfection!
Thank you, Natalie!
Can these be frozen and used at a later date?
Yes, and there’s no need to defrost them, either. To prepare the frozen berries, simply smack the bag on the counter a few times to break up any that have been stuck together. Mix the frozen blueberries just like you would fresh ones and bake the very same way.
Yes, you can I do it all the time. Place the French toast in a single layer on a cookie sheet and put them in the freezer until partly frozen about 1-2 hours. After frozen solid put the frozen French toast into a freezer bag. You can also wrap each piece of toast in a sheet of plastic food wrap and place the wrapped toast in a freezer bag or tin foil.
I didn’t have cinnamon so I used nutmeg. And it was delicious. Actually I think it was better than the cinnamon.
So glad you liked it, Julie!
Just made this today with Texas toast for the bread… Definitely my new go to French toast recipe, very good! Thanks for sharing.
So glad you liked it!
Great recipe and easy!
I am so glad you liked it!
This is one of my family’s favorite recipes! Thanks for sharing!
Love this recipe; thanks so much!
I am so happy to hear you love it!
Excellent recipe ! Thank you 😊
What oven temperature?
Hi, this is cooked on the stovetop over medium to medium-low heat.
I added some fresh grated nutmeg. It was delicious.
Yum! That sounds good! I am so glad you liked it!
This was excellent, definitely something we will have again. The brioche is a must even though it’s expensive. We had this for brunch on the Friday after Thanksgiving, not that that matters, but our meal was great! Try it you’ll like it!
I agree the brioche is worth the splurge! I am glad you liked it!
Should the bread be soaked clear through with the egg mixture? I’ve not used this recipe yet, but when I have made French toast in the past, the middle of the bread is either dry from not soaking into the center, or soggy as if not cooked through.
Hi Emma,
If you use brioche bread you don’t need to let it sit long, it is quick to soak up the egg. I have never had a problem with it coming out dry.
I’ve always wanted to create a perfect french toast, but the ones I’ve made ended up soggy. Will try your recipe and hopefully it succeeds
I haven’t had a problem with this french toast being soggy so I hope it works out for you.
I halved the recipe, and replaced the cinnamon with pumpkin spice- It was AMAZING!!!
Furthermore, with back-to-school season coming up, I was thinking, I could make the batter the night before, and just dunk the bread in it the next morning, and fry it up! It will be a quick and delicious way for my daughter to eat eggs!
VERY easy for a school day!!
Yum! I love the idea of the pumpkin spice! I am glad you liked the recipe!
This looks delish, a trick from a Florida restaurant, I add orange flavor or orange juice for a taste difference.
That sounds good, Donna!
I made this for my husband because he loves French toast and it was his birthday. He loved it that I actually made it for him again today. Great recipe, everything came together well.
Happy birthday to your husband! I am so glad he liked it!
So Good!
The touch of oil in the pan is a French toast game changer for me. It adds that crispness that you get at the best breakfast places.
I used half and half because I didn’t have any heavy cream, I can only imagine how amazing this recipe is with cream – yum!
Thanks for such a great recipe. This is my new go-to hands down!
I am so glad you liked it, Tammy! It is a favorite in my house! 🙂
Thanks, I love this French Toast. I will make it to invite my family members
I hope they love it as much as my family!