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!
The Best 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
- French bread, brioche or sourdough bread – good hearty, fresh bread is key to great French toast..
- Milk – I prefer whole milk but any of the others will work if you just substitute with an extra tablespoon or two of cream.
- Cream – most french toast recipes just use milk but the addition of cream really sets this recipe apart. It makes it nice and rich.
- Eggs – I find four to be the perfect amount, just enough to set without being overbearing.
- Cinnamon – a must for classic french toast! It adds that nostalgic, deliciously spiced flavor we crave.
- Sugar – only a little is needed here since a lot of the sweetness will come form the syrup.
- Vanilla – this adds a lot of flavor to an otherwise neutral custard mix.
- Butter – needed for greasing the griddle.
- Maple syrup – splurge with real maple syrup. Or try it with coconut syrup or blueberry syrup.
How to Make French Toast
- First preheat a 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.
- Dip bread slices in egg mixture. 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.
- Cook the slices: 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.
Watch How Easy it is to Prepare:
What is the Best Bread for French Toast?
For best results you’ll want to use a bakery bread or homemade bread here versus the factory made down the bread isle. The best options include:
- hearty country French bread (not those feather light airy loafs, we’re talking the sturdy stuff)
- Sourdough bread
- Brioche (which is what’s pictured here).
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.
- 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 this because it softens up the crust on an otherwise harder to slice messy crusty loaf).
- You can often even buy day old bread in the reduce price section at the bakery.
What to Sides to Serve with It?
- Hash browns
- Fresh fruit
- Oven cooked bacon
- Breakfast sausage or ham
- Scrambled or sunny side eggs
Can I Make the Batter in Advance?
Yes the batter/custard mixture can be made a day before and stored in the refrigerator. Just stir again before dipping.
Can I Freeze French Toast?
Yes these slices can be frozen. To do so:
- Lay sheets of parchment or wax paper between slices so they don’t stick.
- Store in a resealable bag or aluminum foil.
- Store in freezer up to 1 month.
- Reheat in a toaster for a few minutes.
- Or reheat on a baking sheet in preheated 375 degree oven, cover with foil, bake until heated through (about 8 – 10 minutes).
More French Toast Recipes You’ll Love:
- 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!
Follow Cooking Classy
- 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