Easy French Toast Recipe (Crisp Outside, Custardy Inside)
By Trevor Farias · Updated · 20 minutes total · 8 slices (4 servings)
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In a nutshell
For the best French toast, use thick slices of slightly stale bread such as brioche, challah or a sturdy sandwich loaf. Whisk 4 eggs with 1 cup of milk, a tablespoon of sugar, vanilla, cinnamon and a pinch of salt, soak each slice for 15 to 30 seconds per side, and cook in butter over medium-low heat for 3 to 4 minutes per side until deep golden and set in the center.
French toast was invented to rescue bread that was a day or two past its best, and that is still the secret to making it well. Slightly dry bread soaks up the custard like a sponge without falling apart, then crisps beautifully in the pan.
The other secret is patience at the stove. Too hot and the outside burns while the middle stays wet and eggy. Medium-low heat and a few extra minutes give you a deep golden crust and a center that is soft and set, like bread pudding.
Serve it simply with butter and maple syrup, or with fresh berries and a dusting of powdered sugar as in the photo.
Why this recipe works
- Thick, slightly stale bread absorbs custard without turning soggy.
- A ratio of 1 egg to 1/4 cup milk gives a custard that sets fully, not one that is runny or rubbery.
- A short soak is enough; long soaking makes the slices fall apart.
- Medium-low heat cooks the center through by the time the outside is golden.
- Butter with a little oil browns well without burning.
The best bread for French toast
Rich breads like brioche and challah make the most custardy French toast. A good-quality sturdy white sandwich loaf, sourdough or a seeded country loaf also work well and give a slightly chewier result. Cut slices about 3/4 to 1 inch thick.
If your bread is fresh, lay the slices on a rack for a few hours or overnight, or dry them in a 275°F oven for 10 minutes. Thin, soft, fresh sandwich bread will turn soggy.
Keeping French toast warm for a crowd
Heat the oven to 200°F and set a wire rack on a baking sheet inside. Move each batch to the rack as it comes out of the pan. Setting the slices on a rack, not a plate, keeps the bottoms from steaming and going soft.
How to store french toast
- Refrigerate leftover French toast in a covered container for up to 3 days.
- Freeze cooled slices in a single layer, then bag them, for up to 2 months. Reheat in a toaster or a 375°F oven for 8 to 10 minutes.
Variations to try
- Orange: add 1 teaspoon of finely grated orange zest to the custard.
- Crunchy: press the soaked slices into crushed cornflakes before cooking.
- Baked: arrange soaked slices on a buttered sheet pan and bake at 425°F for 12 to 15 minutes, flipping halfway.
Frequently asked questions
- Why is my French toast soggy in the middle?
- The bread was too fresh or too thin, it soaked too long, or the pan was too hot so the outside browned before the custard inside cooked. Use day-old thick bread, a short soak, and medium-low heat.
- What is the best bread for French toast?
- Brioche and challah make the richest, most custardy French toast. Sourdough and sturdy sandwich loaves also work well. Cut slices 3/4 to 1 inch thick and use bread that is a day or two old.
- Can I make French toast without milk?
- Yes. Use the same amount of oat, almond or soy milk, or even cream thinned with water. Dairy-free milks work well; use oil instead of butter for a fully dairy-free version.
- How do I know when French toast is cooked?
- Both sides should be deep golden brown, and the center should feel springy, not squishy, when you press it with a spatula. No wet custard should seep out.
Recipe card
Easy French Toast Recipe (Crisp Outside, Custardy Inside)
Classic French toast with crisp golden edges and a soft, custardy middle. The right bread, the right egg-to-milk ratio, and a medium-low pan. Ready in 20 minutes.
By Trevor Farias · Updated
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Makes
- 8 slices (4 servings)
Ingredients
Equipment
- Large nonstick or cast-iron skillet, or a griddle
- Shallow dish for soaking
- Whisk
- Spatula
- Wire rack and baking sheet (for keeping warm)
Instructions
Make the custard
In a shallow dish wide enough to hold a slice of bread, whisk the eggs, milk, sugar, vanilla, cinnamon and salt until completely smooth and no streaks of egg white remain.
Tip: Cinnamon tends to float. Whisk it into the sugar first, or whisk the custard again between batches.
Heat the pan
Heat a large nonstick or cast-iron skillet or griddle over medium-low heat. Add about 2 teaspoons each of butter and oil and let the butter melt and foam.
Soak
Dip 2 or 3 slices into the custard, letting each side soak for 15 to 30 seconds, depending on how dry the bread is. The bread should feel heavy and soaked but not falling apart. Lift and let the excess drip off.
Cook
Lay the slices in the pan and cook for 3 to 4 minutes per side, until deep golden brown and the center springs back when pressed. If the outside browns before 3 minutes, lower the heat.
Repeat and serve
Wipe out any dark bits, add more butter and oil, and cook the remaining slices. Keep finished slices warm on a rack in a 200°F oven. Serve with butter, maple syrup, berries and a dusting of powdered sugar.
Notes
- Day-old bread works best. Dry fresh bread in a low oven for 10 minutes.
- Cook on medium-low so the center sets before the outside burns.
- Whisk the custard again between batches so the cinnamon does not settle.
Nutrition (per serving, estimated)
| Calories | 360 |
|---|---|
| Fat | 15 g |
| Saturated fat | 7 g |
| Carbohydrates | 42 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Protein | 14 g |
| Sodium | 420 mg |
| Cholesterol | 205 mg |
Serving size: 1 of 4. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/french-toast
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