French Toast Recipe: Thick, Custardy, Tastes Like Something
To make french toast, whisk together eggs, milk, vanilla, cinnamon, and a pinch of salt, then soak thick slices of bread for 20–30 seconds per side. Cook in butter over medium heat for 2–3 minutes per side until golden brown and cooked through.
There's a diner a few neighborhoods over that has french toast on the menu that I have ordered probably thirty times. It comes out thick, slightly crisp on the outside, custardy and soft in the center, and the smell when it arrives at the table is the reason I keep going back. I don't fully understand why I kept ordering it out rather than figuring out how to make it at home, except that it felt like the kind of thing that would disappoint in comparison.
I finally tried to make it and the first version was fine but predictably thinner — I'd used regular sandwich bread that absorbed the egg mixture too fast and cooked through before the outside had time to develop any crust. It tasted like eggs on bread rather than french toast. Close enough to see the goal, not close enough to hit it.
Thick bread changes everything. A slice of brioche or challah or day-old sourdough that's at least three-quarters of an inch thick can absorb a real custard — not egg and milk, but egg and cream with vanilla and cinnamon — without immediately cooking through. You let it soak for thirty to sixty seconds per side, then cook low and slow rather than hot and fast so the inside finishes cooking before the outside burns.
I've stopped ordering it at the diner quite as often. The homemade version is close enough that the difference is mostly in the ambiance, which I cannot replicate at home but which also doesn't cost $14. Both things are true and I've made peace with them.
Ingredients
- 4 slices brioche, challah, or Texas toast (about 1-inch thick)
- 3 large eggs
- 1/3 cup whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Pinch of salt
- 2 tablespoons unsalted butter (divided, for cooking)
- Maple syrup, powdered sugar, or fresh berries for serving
Instructions
- 1In a wide, shallow bowl or baking dish, whisk together the eggs, milk or cream, vanilla extract, cinnamon, sugar, and salt until fully combined and no streaks of egg remain. The mixture should look uniform, not marbled.
- 2Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon of butter and let it melt fully and begin to foam —? do not let it brown. Swirl to coat the pan.
- 3While the butter melts, place one slice of bread into the egg mixture. Let it soak for 20–30 seconds, then flip and soak the other side for 20–30 seconds. The bread should absorb the custard without falling apart. Do not oversoak.
- 4Place the soaked bread into the hot skillet. Cook for 2–3 minutes undisturbed until the bottom is deep golden brown. Lift a corner to check —? it should look like caramelized toast, not pale yellow.
- 5Flip once and cook the second side for 2–3 minutes. Press the center gently —? it should feel set and springy, not wet or squishy.
- 6Transfer to a plate or a 200°F oven to keep warm. Add another 1/2 tablespoon of butter to the pan before each new batch. Repeat with remaining bread slices.
- 7Serve immediately with maple syrup, powdered sugar, fresh berries, or whipped cream. Do not refrigerate and call back later. It won't be the same and you will be disappointed.
Pro Tips
- Use day-old bread if you have it. Fresh bread is softer and absorbs liquid faster, which means it can get soggy before it gets cooked. Slightly stale bread soaks better and holds its shape —? it is the correct amount of stubborn.
- Medium heat is not negotiable. Too high and the outside burns before the inside sets. Too low and you get pale, soft, sad toast that tastes like effort with no payoff. If your butter is browning within ten seconds of hitting the pan, turn it down.
- Let the butter foam before adding the bread. If it's not foaming, the pan isn't hot enough. If it's gone brown and smoky, you missed your window —? wipe the pan and start fresh. The butter is particular about timing and will not negotiate.
Substitutions
Storage Instructions
Store leftover french toast in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet over medium-low heat to restore crispness —? the microwave will make it soft and a little sad. Do not freeze cooked french toast unless you enjoy disappointment.
Make Ahead
Whisk together the custard mixture and refrigerate it covered for up to 24 hours ahead. Give it a quick stir before using. You can also soak and cook all the slices, let them cool, and refrigerate them for up to 2 days —? reheat in a 325°F oven for 8–10 minutes on a wire rack set over a baking sheet to keep the bottom from getting soggy.
Frequently Asked Questions
What's the best bread for french toast?
Brioche and challah are the gold standard —? they're rich, slightly sweet, and absorb custard without disintegrating. Texas toast works well as a budget-friendly option. Sourdough adds tang and holds its shape beautifully. Whatever you choose, go thick: at least 3/4 to 1 inch. Thin sandwich bread works in a pinch but soaks through fast and can fall apart.
Why did my french toast turn out soggy in the middle?
Two likely culprits: oversaturation or undercooking. If you soaked the bread too long, it absorbs more liquid than the heat can cook off. Stick to 20–30 seconds per side. If your pan wasn't hot enough, the outside looks done before the inside sets. Medium heat and a properly preheated skillet fix both problems. Give it the full 2–3 minutes per side without rushing.
Can I make french toast without vanilla extract?
Yes, and it will still be good. Vanilla adds warmth and rounds out the egg flavor, but it's not structural. You can substitute a pinch of cardamom, a tiny scrape of orange zest, or just skip it entirely. The custard will still do its job. If you happen to have vanilla bean paste, use it —? it tastes the way vanilla smells and is worth every cent.
Can I make this dairy-free?
Absolutely. Swap whole milk for oat milk, almond milk, or coconut milk. Oat milk is the closest in body and fat content, so it produces the most similar result. Use a plant-based butter for cooking —? it behaves nearly identically in the pan. The texture will be slightly less rich but still very good. No one at your table needs to know.
How do I keep french toast warm for a crowd?
Place finished slices in a single layer on a wire rack set over a baking sheet and keep them in a 200°F oven while you cook the remaining batches. Do not stack them —? stacking traps steam and softens the exterior you just worked to build. They'll hold well for 20–25 minutes. Beyond that, the magic starts to fade.
Can I make french toast ahead of time and freeze it?
Yes. Cook the french toast fully, let it cool completely on a wire rack, then freeze in a single layer until solid before transferring to a freezer bag. Keeps for up to 1 month. Reheat directly from frozen in a 350°F oven for 8–10 minutes, or in a toaster. This is how freezer aisle french toast works, and you can do it better at home.
How much egg custard do I need per slice of bread?
A general rule is about one egg per two slices of bread, plus a splash of milk or cream. This recipe —? 3 eggs and 1/3 cup liquid for 4 slices —? follows that ratio with a slightly custard-heavy lean, which is intentional. A richer custard means more flavor and a more tender interior. You shouldn't be running out of soak halfway through.
Should I use butter or oil to cook french toast?
Butter. Real unsalted butter, added in small amounts between each batch. Butter gives you flavor, color, and that slightly crisp, golden crust that cooking oil simply cannot replicate. If your butter burns before the toast is done, your heat is too high. Some cooks use a half-butter, half-oil blend to raise the smoke point —? that works, but pure butter at the right temperature is the move.