Best French Toast Recipe
Looking for the Best French Toast Recipe that’s both easy and delicious? This homemade brunch classic turns simple ingredients—eggs, milk, cinnamon—into golden, custardy slices you’ll flip with a smile in under 20 minutes.
Full Recipe Introduction
French toast has been a warm hug on a plate ever since I first tasted my grandmother’s version on her creaky kitchen porch. In this Best French Toast Recipe, we’re using whole-grain bread (stale is even better), pasture-raised eggs, and a splash of pure vanilla to create a breakfast—or brunch—moment you’ll crave all week. What makes it special? A touch of Greek yogurt for extra creaminess, a hint of cinnamon for that cozy aroma, and the flexibility to dress it up with seasonal fruit. I love serving this to my family on Sunday mornings, when the light streams in and slow chatter fills the room. You’ll find it healthy-ish (thanks to reduced sugar and whole milk) yet indulgent enough to feel like a treat.
Why You’ll Love This Recipe
- Ready in under 20 minutes—no all-day soaking required.
- Uses pantry staples you probably already have.
- Customizable with endless toppings: berries, nuts, or a dusting of powdered sugar.
- Perfect for weekend brunch or a quick weekday breakfast.
- Kid-approved and guest-worthy alike.
- Keeps you full until lunch with protein-rich eggs and Greek yogurt.
- Skillet method means no fancy equipment—just a nonstick pan or cast iron.
Ingredients
– 8 slices sturdy bread (day-old sourdough or whole-grain; stale works wonders)
– 4 large eggs (pasture-raised for richer flavor)
– 1 cup whole milk (or unsweetened almond milk)
– 1/4 cup plain Greek yogurt (for extra creaminess)
– 2 Tbsp granulated sugar (or coconut sugar)
– 1 tsp pure vanilla extract (look for Nielsen-Massey if you can)
– 1 tsp ground cinnamon (freshly ground gives better aroma)
– Pinch of fine sea salt
– 2 Tbsp unsalted butter or coconut oil (for frying)
– Optional toppings:
• Fresh berries or sliced banana (in season)
• Pure maple syrup or honey
• A light dusting of powdered sugar
• Chopped toasted nuts (pecans or almonds work great)
Tips: Use day-old bread so slices hold up without turning into mush. If you only have fresh bread, toast it lightly first, then let it cool.
Directions
- Whisk the custard: In a wide, shallow bowl, crack in the eggs and add milk, Greek yogurt, sugar, vanilla, cinnamon, and salt. Whisk until smooth and slightly frothy.
- Heat the pan: Place a large nonstick skillet or cast-iron pan over medium heat. Add 1 Tbsp butter and swirl until it’s melted and sizzling.
- Soak the bread: Dip each slice into the custard—let it sit about 15 seconds per side so it soaks in but doesn’t fall apart. Let excess drip back into the bowl.
- Cook first side: Lay slices in the hot skillet without crowding. Cook 3–4 minutes until the underside is deep golden brown (you’ll smell that cinnamon warmth).
- Flip and finish: Add the remaining butter, flip each slice, and cook another 2–3 minutes until golden and set in the middle. Lower the heat if they’re browning too fast.
- Keep warm: Transfer cooked slices to a baking sheet in a 200°F oven while you finish the rest—this trick keeps them crisp and hot.
- Plate and garnish: Stack or fan out slices on plates, then drizzle with maple syrup, scatter berries, or dust with powdered sugar.
Servings & Timing
Yield: Serves 4 (2 slices each)
Prep Time: 5 minutes (plus 5 minutes soaking)
Cook Time: 12 minutes total
Total Time: About 20 minutes from start to tasty finish
Variations
• Pumpkin-Spice Twist: Add 1/4 cup pumpkin puree and 1/2 tsp pumpkin pie spice to the custard.
• Berry-Stuffed: Sandwich a spoonful of berry jam between two soaked slices before frying.
• Savory Herb: Omit sugar and vanilla; stir in chopped chives and a dash of black pepper.
• Gluten-Free: Swap in gluten-free brioche or sandwich bread.
• Vegan Version: Use aquafaba (chickpea brine) for eggs and coconut milk for dairy.
• Tropical Flair: Mix in 1 Tbsp shredded coconut and top with pineapple slices.
Storage & Reheating
Store leftover French toast in an airtight container in the refrigerator for up to 2 days. For longer storage, flash-freeze slices on a tray, then transfer to a freezer bag (good for up to 1 month).
To reheat: Pop slices into a toaster or toaster oven on medium until warmed through and crisp at the edges (about 3 minutes). If using a microwave, cover loosely and heat in 20-second bursts to avoid sogginess.
Make-Ahead Tip: Prep the custard the night before—cover and refrigerate, then soak bread and cook in the morning for a stress-free breakfast.
Notes
I discovered during testing that using Greek yogurt makes the custard richer without any heaviness. Also, don’t overcrowd the pan—giving each slice breathing room means crisp edges all around. If you like a slightly firmer interior, soak your bread for only 10 seconds per side; a longer soak yields a custardy center. One more thing: cast iron tends to brown better, but a nonstick pan is more forgiving if you’re not used to controlling heat.
FAQs
Q: Can I use milk alternatives?
A: Yes—oat or soy milk works nicely; just choose an unsweetened variety to control sweetness.
Q: Why is my French toast soggy?
A: Likely over-soaked or cooked on too low heat; reduce soak time and crank the pan heat to medium.
Q: What’s the best bread for this recipe?
A: Day-old brioche or sourdough is ideal—sturdy enough to hold the custard but still light.
Q: How do I keep cooked slices warm?
A: Pop them in a 200°F oven on a wire rack while you finish cooking the rest.
Q: Can I make this vegetarian?
A: It already is—just avoid dairy if you need vegan, and swap eggs with aquafaba.
Q: Any sugar-free options?
A: Use a sugar substitute like monk fruit or erythritol in place of granulated sugar.
Q: Can I double the recipe?
A: Absolutely—just mix custard in a larger bowl and cook in batches, adjusting skillet size as needed.
Conclusion
This Best French Toast Recipe strikes the perfect balance between simple and scrumptious—ideal for a laid-back weekend brunch or a quick weekday treat. Give it a whirl, then let me know how you topped yours in the comments below! If you’re hungry for more easy brunch ideas, check out my Cinnamon Roll Pancakes next.
Best French Toast Recipe
Ingredients
- 8 slices sturdy bread (day-old sourdough or whole-grain) stale works wonders
- 4 large eggs (pasture-raised for richer flavor)
- 1/4 cup plain Greek yogurt (for extra creaminess)
- 1 tsp pure vanilla extract (look for Nielsen-Massey if you can)
- 1 tsp ground cinnamon (freshly ground gives better aroma)
- 2 Tbsp unsalted butter or coconut oil (for frying)
- Optional toppings:
Instructions
- In a wide, shallow bowl, crack in the eggs and add milk, Greek yogurt, sugar, vanilla, cinnamon, and salt. Whisk until smooth and slightly frothy.
- Place a large nonstick skillet or cast-iron pan over medium heat. Add 1 Tbsp butter and swirl until it’s melted and sizzling.
- Dip each slice into the custard—let it sit about 15 seconds per side so it soaks in but doesn’t fall apart. Let excess drip back into the bowl.
- Lay slices in the hot skillet without crowding. Cook 3–4 minutes until the underside is deep golden brown (you’ll smell that cinnamon warmth).
- Add the remaining butter, flip each slice, and cook another 2–3 minutes until golden and set in the middle. Lower the heat if they’re browning too fast.
- Transfer cooked slices to a baking sheet in a 200°F oven while you finish the rest—this trick keeps them crisp and hot.
- Stack or fan out slices on plates, then drizzle with maple syrup, scatter berries, or dust with powdered sugar.
