Perfect French Toast
- PREP 10min
- COOK 20min
- TOTAL 30min
This is our family’s all-time favorite French toast recipe! It’s easy to make, and the vanilla cream custard is absolutely delicious. Use day-old bread (or slightly stale) for the best results. It’s sturdier and won’t crumble or fall apart in the custard or while cooking. French, Italian, brioche, or challah bread are all fantastic choices!
You Will Need
6 large eggs
3/4 cup (177ml) whole milk
1/3 cup plus 1 tablespoon (93ml) heavy cream
1 ½ teaspoons vanilla extract
1/4 teaspoon fine sea salt
8 slices day-old bread, 1-inch-thick
3 tablespoons butter, plus more for serving
Optional toppings: Powdered sugar, maple syrup, berries, whipped cream, cinnamon sugar (recipe below)
Directions
Heat oven to 200°F (93°C). Line a baking sheet with aluminum foil. Slide the baking sheet into the oven. It is best to make French toast in batches. The warm oven helps keep cooked batches warm while the rest finish cooking.
Whisk eggs, milk, cream, vanilla extract, and a pinch of salt together until well blended.
Line bread slices up in a large baking dish (it is okay if they overlap). Pour egg mixture over bread slices, then flip and move them around the egg mixture. Move the bread around the egg mixture until the bread has soaked it all up.
Melt a tablespoon of butter in a heavy, large pan or griddle over medium-low heat. Working in batches, transfer a few slices of the soaked bread to the pan and cook until golden brown and cooked through, 2 to 3 minutes on each side.
Transfer cooked French toast to a warm oven while you cook the remaining bread slices. Add additional butter as needed for each batch.
Adam and Joanne's Tips
- Dairy-free French Toast: Use creamy non-dairy milk like cashew, soy, coconut, oat, or almond milk.
- Eggless French Toast: Use aquafaba (liquid from chickpeas), flax eggs, or store-bought egg replacers.
- Cinnamon Sugar: Whisk 1/4 cup granulated sugar with one teaspoon of ground cinnamon. Sprinkle over French toast.
- Storing: French toast lasts in an airtight container in the fridge for three days or can be frozen for up to three months. To freeze French toast, cool it on a wire rack and place it onto a baking sheet. Freeze until hard, then transfer to a freezer bag or container and freeze. Thaw overnight in the fridge, then warm in the microwave or cook in a pan with melted butter.
- The nutrition facts provided below are estimates.