French Toast

The smell of cinnamon and vanilla hitting warm butter stopped me in my tracks during a weekend brunch at my aunt's house years ago. I watched her flip slice after slice of golden bread, and I knew I had to learn her secrets. That morning taught me that French toast isn't just about using up stale bread, it's about creating something magical from simple ingredients. Now it's my go-to when I want to make breakfast feel like a special occasion without spending hours in the kitchen.

Last winter, my roommate stumbled into the kitchen at noon looking for comfort food after a rough week. I whipped up a batch of this French toast, and we sat at the counter eating while snow fell outside the window. She told me it was exactly what she needed, and now she requests it every time she's had a long week. Food has this way of turning a regular morning into something memorable.

Ingredients

• 4 large eggs: These create the structure of your custard, and room temperature eggs will blend more smoothly with the milk
• 1 cup whole milk: The richness of whole milk makes all the difference here, though I've used 2% in a pinch
• 2 tbsp heavy cream: This optional addition takes the texture from good to absolutely luxurious
• 1 tbsp granulated sugar: Just enough to help the exterior caramelize without making it overly sweet
• 1 tsp pure vanilla extract: Don't skimp here, the vanilla is what makes it taste like a special occasion
• 1/2 tsp ground cinnamon: Completely optional, but I never skip it anymore
• Pinch of salt: This tiny amount balances the sweetness and makes all the flavors pop
• 8 slices day-old brioche or challah: The slight staleness helps the bread hold up without turning into mush
• 2 tbsp unsalted butter: Use this generously for that restaurant-style golden crust
• Maple syrup: Real maple syrup makes such a difference compared to pancake syrup
• Powdered sugar: That restaurant-style dusting makes everything feel more elegant
• Fresh berries: Tart berries cut through the richness beautifully

Instructions

Whisk the custard:

In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth and no streaks remain

Heat your pan:

Melt 1 tablespoon butter in a large non-stick skillet over medium heat until it foams slightly

Soak the bread:

Dip each slice into the custard for just 2-3 seconds per side, then lift and let excess drip off briefly

Cook to golden:

Place soaked slices in the hot butter and cook 2-3 minutes per side until deep golden brown and crisp

Keep warm:

Transfer cooked slices to a warm plate while you repeat with remaining bread and butter

Serve immediately:

Dust with powdered sugar, drizzle with maple syrup, and add fresh berries while still hot

Save

My daughter now asks for this on Sunday mornings, and watching her flip her first successful slice last month made me realize how recipes become memories we pass down. She added extra cinnamon, just like she always does, and honestly, she might be onto something.

Making It Your Own

Sometimes I add orange zest or almond extract instead of vanilla. Once I made it with eggnog instead of milk during December, and that might have been the best mistake I ever made in the kitchen.

Getting That Perfect Texture

The key is patience with the heat. Too high and the outside burns before the inside cooks through, too low and you end up with soggy bread. Medium heat is your sweet spot for that crispy exterior, creamy interior combination.

Serving Ideas Beyond The Basics

I've served this for dinner when breakfast-for-dinner feels like the only right option. Everyone needs those nights sometimes. Here are some ways to switch it up.

• Try savory French toast by skipping the sugar and cinnamon, adding herbs instead
• Top with lemon curd and fresh blueberries for spring
• Serve with bacon on the side for that sweet-salty combination everyone loves

Save

Whether it's a lazy weekend or a Tuesday night when you need comfort, this recipe has never let me down. That's the best kind of recipe to have in your back pocket.

Recipe Help & Answers

→ Why use day-old bread for making this dish?

Slightly stale bread has a firmer texture that absorbs the custard mixture without falling apart. Fresh bread contains too much moisture and can become soggy or disintegrate during soaking and cooking.

→ What type of bread works best?

Brioche, challah, or thick-cut white bread are ideal choices. These dense, eggy breads hold their structure well while developing a beautiful golden crust and remaining creamy inside.

→ How do I prevent the slices from becoming soggy?

Dip each slice quickly for just a few seconds per side. The bread should feel saturated but not falling apart. Avoid soaking for extended periods, and cook immediately after dipping.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk and heavy cream with oat milk, almond milk, or coconut milk. Use vegan butter instead of regular butter for cooking, and the results remain delicious.

→ What temperature should the pan be?

Medium heat works perfectly. Too high and the exterior burns before the interior cooks through. Too low and the bread becomes dry rather than developing that signature crispy-golden exterior.

→ How do I keep multiple servings warm while cooking?

Preheat your oven to 200°F (95°C) and place cooked slices on a baking sheet. This keeps them warm and crispy without continuing to cook while you finish the remaining batches.