The Very Best French Toast Recipe

This is my idea of the best French toast: thick slices of bread with golden, buttery edges and soft centers flavored with maple syrup, vanilla, and a little cinnamon. Add fresh strawberries, a dusting of powdered sugar, a drizzle of syrup, and breakfast feels a little more special.

Challah is a great option, but starting with my easy homemade French bread makes this breakfast even better! Bake the bread the day before, then turn thick slices into French toast the next morning. It’s a delicious reason to save some of that homemade loaf for breakfast.

Whatever bread you choose, two small steps make a big difference: drying the slices before soaking them and letting the extra custard drain off before cooking. Both are worth the extra few minutes!

What Is the Best Bread for French Toast?

My first choice is homemade French bread. The soft interior and golden crust are a delicious starting point, and making your own means you can cut the slices as thick as you like. My easy bread recipe makes two large loaves, so you can enjoy some with dinner and save about a pound for French toast in the morning.

Challah is another great option. Its slightly sweet flavor and tender texture work beautifully with the maple-vanilla custard and is a very classic option. A sturdy store-bought French loaf or thick-cut brioche will work, too.

Whichever you use, aim for slices about 1 inch thick. Let homemade bread cool completely before slicing; baking it the day before makes breakfast prep easier. Thick slices give you room for that soft center while the outside turns golden on the griddle.

Ingredients You’ll Need

• Bread: About 1 pound of homemade French bread, sliced about 1 inch thick. Store-bought is a great alternative.
• Whole milk, heavy cream, or a combination: milk makes a lighter custard, while cream adds richness.
• Eggs: These give the custard structure as it cooks.
• Maple syrup: Adds sweetness directly to the custard.
• Vanilla extract: A full tablespoon gives this recipe plenty of vanilla flavor.
• Ground cinnamon and salt: A little spice and balance for the sweet ingredients.
• Butter: For greasing the griddle and browning the bread.

How to Make the Best French Toast

1. Dry the bread. Place the slices in a single layer on the middle oven rack at 300°F. Check after about 3 minutes; the surfaces should feel dry on both sides. Let the slices cool before soaking.
2. Mix the custard. Whisk the milk or cream, eggs, maple syrup, vanilla, cinnamon, and salt until well combined. Pour into a shallow baking dish.
3. Soak the slices. Add the bread in a single layer and soak for about 1–2 minutes per side, until saturated but still holding together.
4. Let the excess drain. Transfer the soaked bread to a wire rack over a baking sheet while you finish the remaining slices.
5. Cook until golden. Cook on a buttered griddle, turning to brown both sides and allowing the custard in the center to cook through. Serve warm with your favorite toppings.

Tips for French Toast That Isn’t Soggy

• Go by the bread’s texture. The oven step is about drying the surface. Very fresh bread may need longer than the initial 3 minutes.
• Watch the soak. Stop when the slices are saturated but still sturdy enough to lift. They shouldn’t be falling apart.
• Give the custard time to drip off. About a minute on the rack helps keep extra eggs and cream from pooling around the bread on the griddle.
• Watch the heat. If the outside is browning before the center is cooked, lower the heat so the inside has time to catch up.

What to Serve with French Toast

Maple syrup, powdered sugar, and fresh strawberries are a simple place to start. Blueberries, sliced bananas, or a spoonful of whipped cream would also be delicious. Add bacon or sausage if you’d like something savory alongside it.

For another way to dress up breakfast, try our Cinnamon French Toast with Banana Fosters.

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Best French Toast Recipe

Yield: 12 Slices

Thick slices of homemade French bread make this French toast extra special, with golden, buttery edges and soft centers flavored with maple syrup, vanilla, and cinnamon. Challah is a delicious alternative.

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Ingredients

• 1 pound homemade French bread or challah, cut into 1-inch-thick slices (about 10–12 slices, depending on the loaf)
• 1 1/2 cups whole milk, heavy cream, or a combination of the two
• 6 large eggs
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Butter, for greasing the griddle
• Optional toppings: maple syrup, powdered sugar, and fresh berries

Instructions

1. Arrange an oven rack in the middle of the oven and preheat to 300°F.
2. Place the bread slices in a single layer on the oven rack. Bake until dry to the touch on both sides, checking after about 3 minutes and allowing more time if needed. Transfer to a wire rack and let cool.
3. In a medium bowl, whisk together the milk or cream, eggs, maple syrup, vanilla, cinnamon, and salt until well combined, with no streaks of egg remaining. Pour into a 9-by-13-inch baking dish.
4. Add as many bread slices as will fit in a single layer. Soak for about 1–2 minutes per side, until saturated but not falling apart.
5. Transfer the soaked slices to a wire rack set over a baking sheet. Let excess custard drain for about 1 minute. Repeat with the remaining bread.
6. Preheat a griddle or large skillet over medium heat and grease with butter. Cook the soaked bread in batches, turning to brown both sides, until the custard in the center is cooked through. Reduce the heat if the bread browns too quickly, and add butter between batches as needed.
7. Serve warm with your preferred toppings.

Notes

• Let homemade bread cool completely before slicing. Baking it the day before makes breakfast prep easier.

• Use about 1 pound of bread, rather than automatically using a whole homemade loaf; loaf sizes vary.
• The bread's dryness matters more than an exact oven time. Fresh or moist bread may need longer.
• Adjust soaking to the bread's texture. The slices should absorb custard while remaining easy to lift.
• An electric griddle is useful for cooking several slices at once.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 15gSaturated Fat: 8gUnsaturated Fat: 7gCholesterol: 129mgSodium: 318mgCarbohydrates: 23gFiber: 1gSugar: 4gProtein: 8g

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More Sweet Breakfast Recipes

Planning another cozy weekend breakfast? Try our Homemade Cinnamon Rolls or these Easy Eggless Pancakes next.