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.
Quick Overview
My French Toast is the most highly requested recipe that our family and friends want me to make at every brunch party. That’s because I’ve spent weeks perfecting my recipe years ago, testing different breads and custard combinations (and I’m still tweaking it). Brioche bread came out on top not just for us, but for many readers as well. (One of the reasons I use it in my French toast casserole and bake too.)
- This recipe is incredibly popular because it’s fast, it’s easy, and there are no bells and whistle, just the simple combination of the few best ingredients.
- This why Brioche is an ideal bread: it’s delicate so does not require long soak time. It’s soft but stable so the French toast does not fall apart. It also has a beautiful buttery and sweet flavor.
- While my recipe is made for Brioche bread, it does also work with baguette, white bread, and challah. (Challah and baguette will just requite a little more soaking time and a splash more heavy whipping cream.)
Tips For The Best French Toast
- Get a loaf 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.
- 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.
- If you have to substitute heavy whipping cream, use half and half or at the very least, whole milk.
- Don’t add too much milk/cream! If you’re using a soft and delicate bread, it will soak up too much mixture, too fast and be soggy.
- 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.
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.
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 (8 slices) of Brioche bread
- 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 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 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.
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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
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
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Originally published on Will Cook For Smiles on February 12, 2019.
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.
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!
Awesome French Toast! I used the heavy
Cream(we’ve always used our 2% milk) and
loved it! We actually bought French bread
Specifically to make French Toast! This one’s a keeper!
Awesome! So glad you liked it!
Delish! Easy to make and so very tasty. My husband was so impressed! I used whipped cream which made the Center so yummy creamy and the outside was pleasantly slightly delightfully crispy.
My personal preference is without syrup.
Thanks for sharing.
Thank you, Sharon! I like to indulge sometimes and top it with whipped cream as well!
Very delicious! Made as written. Thank you
Thanks, Katie!