Easy French Toast
Good French toast is crisp and golden on the outside and soft like bread pudding in the middle, never soggy. The trick is thick, slightly stale bread, a custard with enough egg to set, and medium heat so the centre cooks before the outside gets too dark.
Published
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Total Time
- 30 mins
- Servings
- 8 slices
How do you make Easy French Toast?
Whisk 4 eggs, 1 cup (250 ml) milk, 1 tbsp sugar, 1 tsp vanilla, 1/2 tsp cinnamon and a pinch of salt. Dip 8 thick slices of day-old bread for 15-30 seconds per side. Cook in a buttered frying pan over medium heat for 2-3 minutes per side, until deep golden and the centre feels set, not wet. Serve with maple syrup and fruit.
- Total time
- 30 mins
- Calories
- 410 per serving
- Protein
- 16 g
- Yield
- 8 slices
- Difficulty
- Easy
- Method
- Stovetop
Ingredients
Custard
Toast
To serve
Equipment
Large non-stick or cast-iron frying pan, or a griddle · Shallow dish or pie plate · Whisk · Thin spatula
Quick Directions
Make the custard
In a shallow dish or pie plate, whisk the eggs until no streaks of white remain.
Heat the pan
Heat a large frying pan or griddle over medium heat for 2 minutes.
Soak the bread
Lay 2-3 slices of bread in the custard and soak for 15-30 seconds per side.
Cook the French toast
Place the soaked slices in the foaming butter and cook for 2-3 minutes per side, until deep golden brown.
Repeat and keep warm
Move the cooked slices to a wire rack on a baking sheet in a 95°C (200°F) oven.
Serve
Serve the French toast hot with maple syrup, sliced banana, berries and a dusting of powdered sugar.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy french toast.
Make the custard
In a shallow dish or pie plate, whisk the eggs until no streaks of white remain. Whisk in the milk, sugar, vanilla, cinnamon and salt until smooth. Cinnamon tends to float, so whisk again before each dip.
Heat the pan
Heat a large frying pan or griddle over medium heat for 2 minutes. Add about 1/2 tbsp butter and let it melt and foam.
Soak the bread
Lay 2-3 slices of bread in the custard and soak for 15-30 seconds per side. Day-old brioche or challah needs the longer time; softer bread needs less. The bread should feel heavy and soaked through but still hold its shape. Lift it out and let the excess drip back into the dish.
Cook the French toast
Place the soaked slices in the foaming butter and cook for 2-3 minutes per side, until deep golden brown. Press the centre lightly with the spatula: it should feel springy and set, with no wet custard seeping out. If the outside darkens before the middle sets, lower the heat a little.
Repeat and keep warm
Move the cooked slices to a wire rack on a baking sheet in a 95°C (200°F) oven. Wipe the pan, add a little more butter and repeat with the remaining bread and custard.
Serve
Serve the French toast hot with maple syrup, sliced banana, berries and a dusting of powdered sugar.
Recipe Tips
- Use bread that is a day or two old. Fresh, soft bread soaks up too much custard and turns soggy in the middle.
- Keep the heat at medium. Butter burns and the outside overbrowns on high heat before the custard in the centre has time to set.
- Leave the slices on a rack, not stacked on a plate, while you cook the rest so the bottoms stay crisp.
Variations
- Richer French toast: use half milk and half cream (or half-and-half) in the custard.
- Orange French toast: add 1 tsp finely grated orange zest to the custard and serve with berries.
- Dairy-free: use oat or soy milk in the custard and cook in a neutral oil or dairy-free butter.
Nutrition (per serving)
| Calories | 410 |
|---|---|
| Protein | 16 g |
| Carbs | 44 g |
| Fat | 16 g |
| Saturated fat | 7 g |
| Fibre | 2 g |
| Sugar | 10 g |
| Sodium | 560 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool completely and refrigerate in an airtight container for up to 3 days.
- Freezer
- Freeze in a single layer on a lined tray until firm, then bag for up to 2 months.
- Reheat
- Reheat in a toaster or in a 190°C (375°F) oven for 8-10 minutes, straight from the fridge or freezer, until hot and crisp.
Easy French Toast FAQs
What is the best bread for French toast?
Thick slices, about 2 cm, of day-old brioche, challah or sturdy white bread work best. They soak up the custard without falling apart. Thin, fresh sandwich bread tends to go soggy.
Why is French toast soggy in the middle?
Soggy French toast usually comes from bread that is too fresh or thin, soaking it too long, or cooking over high heat so the outside browns before the custard inside sets. Use day-old bread, soak for 15-30 seconds per side and cook over medium heat.
How long do you soak bread for French toast?
Soak thick, day-old bread for 15-30 seconds per side. Softer or thinner bread needs only 5-10 seconds per side. The slice should feel heavy and moist but still hold its shape when lifted.
Can you make French toast ahead of time?
Yes. Cook it, cool it on a rack and freeze the slices flat for up to 2 months. Reheat straight from frozen in a toaster or a 190°C (375°F) oven until hot and crisp.
How many eggs do you need for French toast?
Use about 1 large egg for every 2 thick slices of bread, with 1/4 cup (60 ml) of milk per egg. That ratio sets into a soft custard without tasting eggy.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
