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The Absolute Best Classic French Toast Recipe

A stack of golden brown, syrup-drizzled french toast slices resting on a white plate in bright sunlight.
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Follow our foolproof guide to making the best classic French toast with crispy edges and a rich, custardy center every time. This recipe fixes common failures for truly exceptional breakfast results.

Ingredients

Scale
  • 8 thick slices of day-old bread (Challah or Brioche recommended)
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking

Instructions

  1. Prepare your bread: Use thick slices of bread that are slightly stale. This helps the bread absorb the custard without falling apart.
  2. Whisk the custard: In a shallow dish, whisk together the eggs, heavy cream, milk, vanilla extract, cinnamon, nutmeg, sugar, and salt until fully combined.
  3. Soak the bread: Dip each slice of bread into the custard mixture. Allow it to soak for about 20 to 30 seconds per side for a custardy center. Do not over-soak if using fresh bread.
  4. Heat the pan: Place a large non-stick skillet or griddle over medium-low heat. Add half of the butter and let it melt until it foams slightly. Low and slow cooking is key for a custardy interior.
  5. Cook the toast: Place the soaked bread slices onto the hot skillet, ensuring they do not touch. Cook for 4 to 5 minutes per side until golden brown and cooked through. Adjust heat if the outside browns too quickly.
  6. Keep warm: Transfer cooked French toast to a wire rack set over a baking sheet and keep warm in a low oven (about 200°F) while you cook the remaining slices.
  7. Serve immediately with your favorite toppings like maple syrup and powdered sugar.

Notes

  • For the best texture, use bread that is at least one day old. Stale bread absorbs the custard better without becoming mushy.
  • If you want extra crispy edges, lightly brush the cooked sides with a tiny bit more melted butter just before the final flip.
  • For a richer custard, substitute half of the milk with half-and-half.

Nutrition

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