Easy French Toast Recipe
Ready for a foolproof, delicious start to your day? This Easy French Toast Recipe serves up classic, homemade breakfast in under 15 minutes—no fancy gadgets required.
I’ve been whipping up this quick, simple French toast ever since my kids were little—weekend mornings filled with giggles and the smell of cinnamon. French toast, sometimes called “eggy bread,” is slices of bread soaked in a lightly sweet custard, then pan-fried until golden. What makes this version special is how adaptable it is: use brioche, sourdough, or even leftover challah. It’s a classic brunch favorite, yet surprisingly light if you swap full-fat milk for almond milk and sprinkle berries on top. According to Google Trends, searches for “French Toast Recipe” spike by 25% during cooler months, so why not bring a cozy vibe to your table?
Why You’ll Love This Easy French Toast Recipe
- Ready in under 15 minutes—perfect for busy mornings or lazy weekends
- Uses pantry staples you already have—no extra grocery run
- Completely customizable bread choices: brioche, sourdough, gluten-free
- Light custard blend lets you skip heavy creams without losing flavor
- Golden and crisp outside; tender and custardy inside every time
- A hit with kids and grown-ups alike—add fruit, nuts, or chocolate chips
- Scales easily: double or triple the batch for brunch gatherings
- Pairs beautifully with coffee, tea, or a bright fruit smoothie
Ingredients for Your Easy French Toast Recipe
- 4 large eggs (roughly 6 g protein each; pasture-raised if possible)
- 1 cup whole milk (or almond/oat milk for a lighter touch)
- 1 tbsp granulated sugar (honey or maple syrup works too)
- 1 tsp ground cinnamon (freshly ground amps up aroma)
- ½ tsp pure vanilla extract (I love Nielsen-Massey for rich flavor)
- Pinch of fine sea salt (balances the sweetness)
- 8 slices thick-cut bread (brioche, challah, or day-old sourdough)
- 2 tbsp unsalted butter (or ghee/coconut oil for dairy-free)
- Optional toppings: fresh berries, powdered sugar, chopped nuts, maple syrup
Tip: Day-old bread holds up best—if slices are too fresh, let them air-dry for 30 minutes.
Directions for Easy French Toast Recipe
- Whisk the custard
Crack eggs into a shallow bowl. Add milk, sugar, cinnamon, vanilla, and salt. Whisk until combined and frothy—it only takes about 30 seconds. - Heat the pan
Warm a nonstick skillet or cast-iron over medium heat. Add 1 tbsp butter and swirl until it sizzles gently. (Watch for tiny bubbles around the edge.) - Soak each slice
Dip one bread slice at a time into the custard, letting it absorb for 5 seconds per side—don’t let it get mushy, just coated. Shake off any drips. - Cook to golden perfection
Place soaked bread in the skillet. Cook 2–3 minutes per side, adjusting heat so it browns without burning. Lower to medium-low if it browns too fast. - Keep them warm
Transfer cooked slices to a baking sheet in a 200°F oven while you finish the batch—this keeps them crisp and warm. - Serve and garnish
Stack slices on plates, drizzle with maple syrup, sprinkle with powdered sugar, add berries or nuts. Dig in right away—French toast waits for no one!
Servings & Timing
• Yield: 4 servings (2 slices each)
• Prep Time: 5 minutes (including whisking and pan-heating)
• Cook Time: 10 minutes (about 2–3 minutes per side)
• Total Time: 15 minutes from start to plate
Variations
• Berry-Swirl: Top with warm mixed berry compote and a dollop of Greek yogurt.
• Savory Twist: Omit sugar, add a pinch of garlic powder, and serve with shredded cheddar.
• Chocolate Chip: Sprinkle mini chips on the custard-soaked bread before cooking.
• Vegan Version: Swap eggs for 2 flax eggs and use plant-based milk with vegan butter.
• Gluten-Free: Use your favorite GF bread—brioche style works beautifully.
Storage & Reheating
Store leftover French toast in an airtight container in the fridge for up to 2 days—beyond that, it can get a bit limp. For longer keeps, freeze slices flat in a zip-top bag for up to 1 month. Reheat: pop in the toaster or warm in a 350°F oven for 5–7 minutes until crisp again. Pro tip: if you’re making ahead for a crowd, cook everything, cool fully, then refrigerate overnight; reheat in a single layer so they don’t steam.
Notes
• Don’t skip the pinch of salt—just a smidge pulls out deeper flavors in the cinnamon and vanilla.
• If you love a richer bite, stir in 2 tbsp heavy cream or half-and-half. I tested both and preferred the lighter mix for brunch.
• Over-soaked bread can fall apart—if slices are very soft, pat dry lightly before frying.
• My cast-iron gives the crispiest crust, but a nonstick pan works too (just watch the heat).
• For extra crunch, press the dredged slice into crushed cornflakes before cooking—trust me on this!
FAQs
Q: What bread works best for French toast?
A: Thick-cut, slightly stale bread like brioche or sourdough holds the custard well without getting soggy.
Q: Can I make the custard ahead of time?
A: Yes, whisk the egg mixture up to 2 hours before; keep it chilled and give it a quick stir before dipping bread.
Q: Why is my French toast soggy inside?
A: Chances are the bread soaked too long. Aim for 5–7 seconds per side—just enough to saturate the center.
Q: How do I get a crisp edge?
A: Cook on medium heat and use enough butter so the surface sizzles. A hot skillet seals the custard quickly.
Q: Can I freeze cooked French toast?
A: Absolutely—freeze slices flat on a tray, then transfer to a bag. Reheat straight from frozen in the toaster or oven.
Q: Any lower-sugar tweaks?
A: Swap granulated sugar for powdered erythritol or skip it entirely and rely on maple syrup at serving time.
Q: Egg-free option?
A: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and plant milk—results are a tad more cake-like but still tasty.
Q: How to serve it for brunch guests?
A: Keep cooked slices in a low oven and set out toppings—guests can build their own plates buffet-style.
Conclusion
This Easy French Toast Recipe is a quick, delicious way to bring classic brunch vibes home—no fuss, just golden slices and happy smiles. Give it a try, then let me know in the comments how you topped yours or snag a photo and tag me on Instagram. For more simple breakfast ideas, check out my Banana Overnight Oats or Pumpkin Pancakes recipes!
Easy French Toast Recipe
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- Pinch fine sea salt
- 8 slices thick-cut bread brioche, challah, or day-old sourdough
- 2 tbsp unsalted butter
- Optional toppings fresh berries, powdered sugar, chopped nuts, maple syrup
Instructions
- Crack eggs into a shallow bowl. Add milk, sugar, cinnamon, vanilla, and salt. Whisk until combined and frothy—it only takes about 30 seconds.
- Warm a nonstick skillet or cast-iron over medium heat. Add 1 tbsp butter and swirl until it sizzles gently. (Watch for tiny bubbles around the edge.)
- Dip one bread slice at a time into the custard, letting it absorb for 5 seconds per side—don’t let it get mushy, just coated. Shake off any drips.
- Place soaked bread in the skillet. Cook 2–3 minutes per side, adjusting heat so it browns without burning. Lower to medium-low if it browns too fast.
- Transfer cooked slices to a baking sheet in a 200°F oven while you finish the batch—this keeps them crisp and warm.
- Stack slices on plates, drizzle with maple syrup, sprinkle with powdered sugar, add berries or nuts. Dig in right away—French toast waits for no one!
