French Toast is one of my favorite breakfast foods. My version has the perfect ratio of milk to eggs, and a bit of cream gives it a delicious richness. Plus it has plenty of vanilla and cinnamon for a flavor no one will be able to resist. And when you start with a bakery loaf of homemade-style bread you know it’s going to be amazing!
Perfect French Toast
I’ve been making it since I was probably 7 years old, so I’d hope by now that I’ve been able to perfect it. It’s melt-in-your mouth tender and just oh so irresistible especially when slathered with butter and drenched with maple syrup!
This is a go-to weekend breakfast at our house and everyone gets excited when they wake up and smell that cinnamon flavor in the air. Who could resist this diner style breakfast?
Ingredients You’ll Need for French Toast
- Hearty french bread, brioche or sourdough bread
- Butter for griddle
- Maple syrup for serving
How to Make French Toast
First preheat an non-stick electric griddle or a non-stick griddle on the stove-top (over medium-low). Even non-stick skillets work but you’ll want to use a few.
Cut the bread into slices. I usually cut about 3/4 to 1 inch thick.
Whisk together the eggs and cinnamon in a rectangular shallow dish. Whisk vigorously so it the cinnamon will blend and scrape the sides of the dish as it sticks. I like to mix the eggs and cinnamon together first because then all the cinnamon doesn’t just float right to the top as much while dipping slices.
Then whisk in milk, cream, sugar and vanilla extract. I like to use plenty of vanilla. It gives the french toast a delicious flavor. Which kind of milk do you need to use? I prefer whole but really any will work, but if you go with skim add more cream and use a little less milk.
Then dip the slices. The length of time you let them rest in the custard/batter mixture varies depending on the type of bread and how quickly it absorbs. Challah and Texas toast will likely only need a brisk dip on each side while country French bread and sourdough will need a few seconds to soak.
If you find that the slices absorbed a little too much liquid you can gently squeeze the sides inward like squeezing a sponge.
Transfer the slices to a buttered griddle (butter the griddle immediately before adding slices or it will burn).
Cook until golden brown on bottom about 2 – 3 minutes then flip and continue to cook 2 – 3 minutes longer. Cook time will vary with every brand/model of griddle so just keep an eye on them. And if cooking on the stove they may cook pretty quick.
Then serve warm with your favorite maple syrup. Are you a real maple syrup fan or pancake syrup?? I grew up on pancake syrup but I’m starting to like real maple better.
Want to see how easy this recipe is? Watch the video!
What is the Best Kind of Bread to Use Here?
For best results you’ll want to use a bakery bread here versus the factory made down the bread isle. I’ve used the hearty country French bread (not those feather light airy loafs, we’re talking the sturdy stuff), sourdough bread, challah, and brioche (which is what’s pictured here). I love all of them!
If you can’t find any of those I’ve also used a hearty white bread or Texas toast (which you’ll find down the bread isle), they just don’t have that fresh homemade flavor. But the’ll still make pretty delicious french toast if that’s what you can find.
So since the bread is the main ingredient of the french toast just be sure to start out with delicious bread. Then also you don’t want to use bread that was made just that day, let it rest in a sealed bag for a day or two first (I also love to do that because it softens up the crust on an otherwise harder to slice messy crusty loaf).
More French Toast Recipes to Try
- Overnight French Toast Casserole – perfect for holidays.
- Baked French Toast Sticks – no forks required and kids love these.
- Pumpkin French Toast – perfect fall recipe.
- Eggnog French Toast – delicious winter recipe.
- Banana Stuffed French Toast – you’ll love that crunchy coating!
- Nutella Stuffed French Toast with Strawberries – delicious weekend splurge!
- 10 slices brioche, hearty crusty french bread or sourdough*
- 4 eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 Tbsp granulated sugar
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- Butter for griddle
- Warm maple syrup
Preheat a non-stick electric griddle to 375 degrees (this can also be done in a large non-stick skillet or griddle pan over medium-low heat).
In a large shallow dish whisk eggs with cinnamon.
Add in milk, cream, sugar and vanilla and whisk to blend well.
Butter griddle just before you'll be adding bread.
Working with one slices of bread at a time, dip bread into mixture (if using brioche dip quickly, hearty french bread may needs to soak a little longer), flip and dip opposite side.
Place on griddle, let cook until golden brown on bottom, about 2 minutes, then flip and cook opposite side until golden brow, about 2 minutes longer.
Serve warm with maple syrup.
*This is not the soft and fluffy French bread this is the sturdy more solid kind. Cut slices about 3/4 to 1-inch thick.
Recipe source: Cooking Classy