{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/french-toast","markdownUrl":"https://trevorfarias.com/recipes/french-toast/recipe.md","name":"Easy French Toast Recipe (Crisp Outside, Custardy Inside)","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Breakfast","cuisine":"American","keywords":["french toast recipe","easy french toast","best french toast","homemade french toast","brioche french toast","french toast for two","breakfast recipes"],"prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","yield":"8 slices (4 servings)","servings":4,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"8","name":"thick slices of bread","note":"3/4 to 1 inch thick; brioche, challah, sourdough or sturdy white, preferably a day old","text":"8 thick slices of bread, 3/4 to 1 inch thick; brioche, challah, sourdough or sturdy white, preferably a day old"},{"amount":"4","name":"large eggs","text":"4 large eggs"},{"amount":"1","unit":"cup","name":"whole milk","note":"or half-and-half for extra richness","text":"1 cup whole milk, or half-and-half for extra richness"},{"amount":"1","unit":"tablespoon","name":"granulated or brown sugar","text":"1 tablespoon granulated or brown sugar"},{"amount":"1","unit":"teaspoon","name":"pure vanilla extract","text":"1 teaspoon pure vanilla extract"},{"amount":"1/2","unit":"teaspoon","name":"ground cinnamon","text":"1/2 teaspoon ground cinnamon"},{"amount":"1","unit":"pinch","name":"fine salt","text":"1 pinch fine salt"},{"amount":"2 to 3","unit":"tablespoons","name":"unsalted butter","note":"for the pan","text":"2 to 3 tablespoons unsalted butter, for the pan"},{"amount":"1","unit":"tablespoon","name":"neutral oil","note":"for the pan","text":"1 tablespoon neutral oil, for the pan"},{"name":"maple syrup, fresh berries and powdered sugar","note":"for serving","text":"maple syrup, fresh berries and powdered sugar, for serving"}]}],"steps":[{"step":1,"name":"Make the custard","text":"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."},{"step":2,"name":"Heat the pan","text":"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.","tip":null},{"step":3,"name":"Soak","text":"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.","tip":null},{"step":4,"name":"Cook","text":"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.","tip":null},{"step":5,"name":"Repeat and serve","text":"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.","tip":null}],"equipment":["Large nonstick or cast-iron skillet, or a griddle","Shallow dish for soaking","Whisk","Spatula","Wire rack and baking sheet (for keeping warm)"],"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."],"storage":["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":["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."],"faqs":[{"question":"Why is my French toast soggy in the middle?","answer":"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."},{"question":"What is the best bread for French toast?","answer":"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."},{"question":"Can I make French toast without milk?","answer":"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."},{"question":"How do I know when French toast is cooked?","answer":"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."}],"nutritionPerServing":{"calories":360,"fatGrams":15,"saturatedFatGrams":7,"carbohydrateGrams":42,"fiberGrams":2,"sugarGrams":12,"proteinGrams":14,"sodiumMilligrams":420,"cholesterolMilligrams":205}}