This French toast recipe has made me make some of the best French toasts. I love the rich and creamy cream egg ust, which has the perfect vanilla to make it more delicious.
This classic French toast has been a weekend tradition for our family for many years. While we tried many French toast recipes, we always return to this recipe. Simple and delicious. For another French toast recipe, see our multi-room baked French toast!
My preferred French toast toppings are classics like maple syrup, butter and fresh fruit. But for something special, add whipped cream or whipped cream (that would be great if you haven’t tried it!).
Key Ingredients
- bread: The secret to the best French toast is thick and stale bread! The white bread soaked in egg ust, giving the perfect texture while the fresh bread cracked and became moist. I love brioches, French bread, rustic Italian bread and egg bread.
- egg: Helps soak the custard into the bread, add flavor, and add the richness of fat in the yolks.
- Milk and cream: While you can only make French toast with one or the other, I like the mix of the two. French toast turned into cream and delicious without being too rich.
- vanilla: I love the vanilla from this French toast recipe. It makes it smell and smell amazing.
- butter: I cook French toast in butter and I think you should, too!
How to make the best French toast
It’s really easy to make French toast. First, stir the eggs with milk, cream, vanilla and a little salt. This mixture is the creamy butter egg usst that makes our French toast so delicious.
Now, pick up a wide baking sheet, line up the thick cut breads and pour over the egg ust. Depending on the size of the bread and baking tray, you may need to do this in batches. Move the bread about a few times and absorb it all. I dip the bread in the eggs for a few minutes. Older breads usually absorb egg ust faster than fresh bread (another reason to use old bread).
As the bread absorbs all the egg ust, place the thoroughly soaked bread into the pan and cook with bubbling melted butter until golden brown on both sides. (Looking at that photo made me want French toast again!)
Slide the cooked French toast into the oven to keep it warm. They should not dry for a considerable period of time. This method is also a good way to re-remain. You might also like our overnight French toast.
Perfect French toast
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This is our family’s favorite French toast recipe ever! It’s easy to make, while vanilla cream egg usst is absolutely delicious. Use daytime bread (or slightly stale) for best results. It’s stronger and won’t crash or crash when the egg is ust or cooks. French, Italian, brioche or egg bread are all great choices!
Service 4
Watch us make recipes
You will need
6 large eggs
3/4 cup (177 ml) whole milk
1/3 cup plus 1 tablespoon (93 ml) heavy cream
1½ teaspoon vanilla extract
1/4 teaspoon fine sea salt
8 slices of white bread, 1 inch thick bread
3 tablespoons butter, and more for use in cooking
Optional toppings: powdered sugar, maple syrup, berries, whipped cream, cinnamon sugar (recipe below)
direction
1Heat the oven 200°F (93°C). Paint the baking tray with aluminum foil. Slide the baking tray into the oven. It is best to make French toast in batches. A warm oven helps keep cooked batch warm during the rest of the cooking process.
2Whisk the eggs, milk, cream, vanilla extract and a little salt until well combined.
3Cut bread thinly in a large baking dish (if overlapping, you can). Pour the egg mixture over the slices of bread, then flip and move it around the egg mixture. Move the bread around the egg mixture until the bread is soaked all of it.
4Melt 1 tablespoon of butter or barbecue slices over medium-low heat. Work in batches, transfer a few soaked slices of bread to a pot and cook until golden brown and cooked, 2 to 3 minutes on each side.
5While cooking the remaining slices of bread, transfer the cooked French toast to a warm oven. Add additional butter as needed.
Adam and Joanne’s Tips
- Dairy-free French toast: Use creamy, soy, coconut, oat or almond milk, such as creamy butter milk.
- Egg-free French Toast: Use Aquafaba (liquid for chickpeas), flax eggs or store-bought egg substitutes.
- Cinnamon Sugar: Stir 1/4 cup granulated sugar with 1 teaspoon of cinnamon. Sprinkle on French toast.
- storage: French toast lasts for three days in an airtight container in the refrigerator, or can freeze for up to three months. To freeze the French toast, cool it on a wire rack and place it on a baking sheet. Freeze until hard, then transfer to a freezing bag or container and freeze. Thaw overnight in the refrigerator and then heat in the microwave or cook in a pan with melted butter.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 piece
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Calories
313
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Total fat
11.7g
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Saturated fat
5.7 grams
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cholesterol
158.9mg
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sodium
562.6mg
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carbohydrate
38.1g
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Total sugar
3.7 grams
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Dietary fiber
1.8 grams
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protein
13.3g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
