French Toast

French Toast is one of those breakfast staples that sounds simple… until you realise how many sad, soggy versions exist in the wild. We have all been there. Pale slices. Eggy centres. A pan that looks hot but somehow still lets everything soak instead of crisp.

After plenty of weekend testing, too much coffee, and more bread than we care to admit, this French Toast finally hits that sweet spot. Crisp edges, soft custardy centres, and flavour that actually tastes like breakfast and not scrambled eggs pretending to be dessert.

Why People Love This French Toast (And Keep Making It)

This is not just another french toast recipe floating around the internet. It is built to work every single time.

• The custard is balanced, not eggy. The ratio of eggs to milk creates a creamy interior without that sulphur smell that ruins first bites.
• The bread choice matters here. Using the right french toast bread gives structure, absorbs flavour properly, and still crisps on the outside.
• Golden, not greasy. Cooking over medium heat with butter gives colour without burning or soaking the slices in fat.
• Fast enough for weekdays, special enough for weekends. This easy french toast comes together quickly but still feels like a reliable french toast when it hits the plate.

The Stars of the Show (Not Every Single Thing)

This easy French toast comes together with just a handful of everyday ingredients. The secret is using the right bread and flavorings to create a perfectly rich and custardy bite every time.

• Brioche Bread: Thick, buttery slices soak up the custard without falling apart, making it the ideal French toast bread.
• Eggs: Essential for binding and adding richness to the custard mixture.
• Milk: Adds moisture and helps create that soft, fluffy texture inside.
• Vanilla Extract: Just a splash brings warmth and depth to the overall flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add-Ins and Smart Swaps (If You're Feeling Fancy)

These are completely optional, but they let you tweak the recipe without breaking it.

• Orange Zest: A little zest added to the custard brightens everything and pairs beautifully with maple syrup.
• Nutmeg: Just a pinch deepens the flavour and adds warmth without overpowering the cinnamon.
• Half-and-Half Instead of Milk: For an extra rich, almost dessert-level centre when you want something indulgent.
• Plant-Based Milk: Almond or oat milk works well if you want a dairy-free version, just choose unsweetened.

On the stove

1. Preheat Pan: Place a non-stick pan over medium-low heat. Lightly grease with butter or oil, spreading evenly with a spatula.

1. Make Custard: In a large shallow dish, whisk the eggs. Add milk, sugar, vanilla, and cinnamon, then whisk again until fully combined.

1. Soak Bread: Quickly dip one slice of French toast bread into the egg mixture for 2 to 3 seconds per side, allowing it to soak but not get soggy.

1. Cook and Serve: Place soaked bread onto the hot pan. Fry until golden on one side (about 3 minutes), flip, and cook the other side. Repeat with remaining slices.

Pair your French Toast with a warm cup of Nutella Hot Chocolate or a stack of our cinnamon-sugar churro pancakes filled with chocolate for a cozy, chocolatey complement.

For an extra treat, serve alongside Cappuccino French Toast with Coffee Creama coffee-infused twist that's good for brunch lovers. If you want a savory breakfast try our Huevos Rancheros.

Tips That Actually Make a Difference

• Use bread that is slightly dry. Fresh bread absorbs too quickly and turns soggy. If your bread is fresh, leave it out for 20 minutes before dipping.
• Do not oversoak. A quick dip on each side is enough. The bread should absorb custard but still feel sturdy when lifted.
• Medium heat is your friend. Too hot and the outside burns before the centre cooks. Too low and you lose colour and crispness.
• Wipe the pan between batches. Burnt butter bits will stick to the next slices and mess with flavour. A quick wipe keeps everything clean and golden.
• Finish with fresh butter. Adding a small knob between batches keeps the french toast rich and evenly browned.

Recipe FAQ's

Yes, you can use heavy cream or half and half, but milk is preferred. It's lighter, browns more evenly, and helps avoid soggy centers or overcooked edges.

Absolutely. You can use white, raw, or light brown sugar, or a natural granulated sweetener like Swerve or Natvia. Just avoid liquid sweeteners and follow packet instructions for measurements.

French toast bread like brioche, challah, or thick-cut white bread works best. They're sturdy, soak up the custard beautifully, and cook up golden and fluffy.

What you need

• 8 slices brioche bread sub with any bread if desired
• 3 large eggs
• 3/4 cup milk
• 1 tablespoon granulated sugar or superfine/caster sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon butter for griddle
• 1/2 tablespoon jam jelly, butter, maple syrup or honey, to serve

Method

1. Preheat a non-stick pan or skillet over medium-low heat.
2. Whisk eggs in a large, shallow dish. Add the milk, sugar, vanilla and cinnamon; whisk well to combine.
3. Lightly grease pan with a little butter or cooking oil, spreading evenly over the surface with a spatula.
4. Working quickly, dip one slice of bread into the egg wash, allow to soak for 2-3 seconds; flip and dip the other side, soaking again for a further 2-3 seconds.
5. Fry until golden browned on underside, (about 3 minutes), then flip and cook until golden browned, (about another 3-4 minutes). You can cook 2 toasts at a time, depending on the size of your pan.
6. Repeat with remaining bread slices.
7. Serve warm with desired toppings.