Best French Toast Recipe

I’ve perfected the Ultimate French Toast Recipe, and I’ll share the little-known tricks for getting buttery, crisp edges and a truly custardy center.

I can’t promise miracles but I can show you how to turn thick slices of brioche or challah into something almost sinful, I call this my Ultimate French Toast Recipe. There is an art to getting buttery crisp edges with a custardy center and I will share the small tricks that actually make the difference, like timing, texture and heat control, and a couple surprising hacks that pros use.

Real vanilla extract makes the custard sing so use the good stuff if you can. If you want breakfast that feels special without a fuss keep reading, you might be surprised.

Ingredients

• Brioche or challah: Rich, eggy bread that soaks custard well; mostly carbs and fat.
• Eggs: High quality protein, vitamins D and B12, plus fats that add custard richness.
• Milk and cream: Provide calcium, fat and lactose sugars; cream makes custard richer and silkier.
• Butter and oil: Butter browns and flavors, oil prevents sticking; both add fat for crisp edges.
• Sugar and syrup: Granulated sugar sweetens the custard, maple syrup adds flavor but lots of carbs.
• Cinnamon and vanilla: Warm spice and floral vanilla boost aroma and depth with hardly any calories.
• Fresh berries and orange zest: Berries add fiber, vitamin C and bright tartness, orange zest lifts the whole dish.

Ingredient Quantities

• 8 thick slices brioche or challah (about 1 inch thick, roughly 1 lb)
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream (optional for richer custard)
• 2 tablespoons granulated sugar (or 1 tablespoon if you want it less sweet)
• 1 teaspoon pure vanilla extract real vanilla if you can get it
• 1 teaspoon ground cinnamon
• Pinch of fine salt
• 2 tablespoons unsalted butter plus 1 tablespoon neutral oil (canola or vegetable)
• Powdered sugar for dusting (optional)
• Pure maple syrup or good quality syrup for serving
• Fresh berries or sliced fruit for serving (optional)
• 1 teaspoon orange zest (optional but lovely)

How to Make this

1. Whisk together the custard: 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream (optional), 2 tablespoons granulated sugar (or 1 tbsp if you want it less sweet), 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, a pinch of fine salt and 1 teaspoon orange zest (optional) until smooth and a little frothy.

2. Use 8 thick slices brioche or challah about 1 inch thick; day old bread is best, if yours is fresh let it sit uncovered 30 minutes or dry in a low oven for 8 to 10 minutes so it soaks without falling apart.

3. Pour the custard into a shallow dish, press each slice in and soak about 20 to 30 seconds per side, press gently to get the center to absorb but dont let them go mushy; let excess drip off before cooking.

4. Preheat a large skillet or griddle over medium heat and add 2 tablespoons unsalted butter plus 1 tablespoon neutral oil; the oil keeps the butter from burning while the butter gives flavor, swirl to coat.

5. Cook in batches so you dont crowd the pan: lay slices in the hot fat, cook 3 to 4 minutes per side until deep golden and crisp on the edges, flip once with a spatula, adjust heat if they brown too fast.

6. For very thick slices or if you want an extra custardy center, sear both sides on the stove then finish on a baking sheet in a 350 F oven for 6 to 8 minutes until set.

7. As finished slices come off the griddle place them on a wire rack in a 200 F oven to stay warm and stay crisp, add more butter and oil between batches if needed.

8. Serve stacked or single, dusted with powdered sugar, drizzled with pure maple syrup or good quality syrup, and garnish with fresh berries or sliced fruit.

9. Quick tips: use real vanilla and the optional cream for a richer custard, the butter plus oil trick prevents burning, thicker 1 inch slices give the best contrast of crisp edges and custardy center, and dont over soak the bread or it will go soggy.

Equipment Needed

1. Large mixing bowl, for whisking the eggs, milk and cream
2. Whisk, to beat the custard until smooth and a little frothy
3. Shallow dish or pie plate, wide enough to lay a 1″ slice flat for soaking
4. Measuring cups and spoons, for milk, cream, sugar, vanilla, cinnamon and zest
5. Large skillet or electric griddle, nonstick or cast iron works best
6. Wide metal spatula or turner, helps flip without tearing the bread
7. Baking sheet and wire rack, to finish in the oven and keep slices crisp
8. Tongs or two forks, to transfer soaked slices to the pan and flip them

FAQ

Best French Toast Recipe Substitutions and Variations

• Brioche or challah: swap with day-old crusty French bread, a thick slice of sourdough, Texas toast, or even halved croissants for extra richness. Slightly stale bread soaks better so don’t use it super fresh.
• Whole milk / heavy cream: use 1 cup whole milk plus 2 tablespoons melted butter if you don’t have cream, or go dairy free with full fat canned coconut milk or unsweetened oat milk. Coconut will make it richer, oat is milder.
• 4 large eggs: for an egg-free version try flax “eggs” (1 tablespoon ground flax mixed with 3 tablespoons water per egg) or blend 3/4 cup silken tofu for the whole batch. Texture is a bit denser but it works.
• 2 tbsp butter + 1 tbsp neutral oil: use 3 tablespoons ghee or clarified butter for a cleaner browning, or swap the oil for coconut oil for a subtle coconut note, or just all butter if you want max flavor (watch for faster browning).

Pro Tips

1) Dry the bread first, especially if it’s fresh. Let slices sit uncovered for 30 minutes or pop them in a low oven for 8 to 10 minutes so they soak up custard without collapsing. If you skip this you’ll end up with mushy centers.

2) Don’t over soak but don’t be timid either. Press each slice gently so the middle gets custardy, about 20 to 30 seconds per side for thick slices is a good starting point, and always test one slice first to tweak timing for your bread.

3) Use butter plus oil or clarified butter to get great browning without burning. Heat the pan to medium, don’t blast it, flip only once, and lower the heat if the edges are darkening too fast.

4) Keep finished slices on a wire rack in a low oven so they stay crisp while you finish the batch. Dust sugar and add syrup just before serving, or the syrup will make them soggy.