While pancakes and waffles are classic at-home breakfast options, French toast doesn't always get the love it deserves. If your every prior attempt at making homemade French toast has resulted in soggy, suboptimal slices, then my recipe is here to make your breakfast dreams come true. Crisp and golden on the outside, soft and custardy in the middle, my tried-and-true French toast treats you to decadent brunch perfection in the comfort of your own kitchen.
3 large eggs
1 cup whole milk
2 Tbsp. granulated sugar
1 1/2 tsp. pure vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. kosher salt
6 (1″-thick) slices brioche or challah
3 tsp. unsalted butter, divided, plus more for serving
3 tsp. neutral oil, divided
Pure maple syrup, for serving
3 – 6
5 mins
30 mins
536
Eggs: Eggs are a critical component of any French toast, responsible not only for richness and flavor but for ensuring the custard coheres and sets. For the creamier custard and even cooking, do be sure whisk the eggs until well blended, with no streaks of white remaining.
Whole Milk: Low-fat milk certainly has its place—just not in French toast. And while heavy cream or half-and-half will give you a more luxurious custard, they can also makes the custard overly thick, resulting in soggy French toast. To my mind, plain-Jane whole milk strikes just the right balance, offering plenty of richness without veering into heaviness.
Bread: Soft enriched bread, such as challah or brioche, makes the best base for French toast. Be sure to buy a whole (unsliced) loaf so you can slice it yourself, to your exact specifications.
Butter & Neutral Oil: Psst, I’ll let you in on a chef’s secret: heating butter along with oil raises the butter’s smoke point, making it less likely to burn. This trick is an absolute winner when it comes to cooking French toast, as it allows you get the flavor benefits of frying in butter, while still achieving a crisp, well-browned crust, thanks to the oil.
Do I need stale bread for French toast?
No, in fact, I don’t recommend using it at all—stale bread can make your French toast taste stale and bland. Instead, for the best-tasting French toast, use a fresh, whole loaf.
How to prevent soggy French toast: It starts with the thickness of the bread. In testing, I found 1″-thick slices ideal: thin enough to cook through and brown at the same rate yet thick enough to soak up enough custard to achieve a beautifully creamy center.
Precise timing is another key:
Soak the bread for exactly 30 seconds on each side (I know it sounds silly, but set a timer!), then cook it for 3 minutes on each side, adjusting the heat as needed to keep the pan at a steady medium heat.
Step 1
Preheat oven to 200°. Set a wire rack in a baking sheet; set aside.
Step 2
In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and salt until combined.
Step 3
Add 2 bread slices to egg mixture and let soak, partially submerged, until bottom half of bread is saturated, about 30 seconds. Using a fork, flip bread and soak 30 seconds longer.
Step 4
Meanwhile, in a large skillet over medium heat, heat 1 teaspoon butter and 1 teaspoon oil just until butter starts to bubble. Add soaked bread and cook until golden brown and crisp on both sides, about 3 minutes per side. Transfer French toast to reserved rack and place in oven to stay warm. Repeat with remaining butter, oil, and bread.
Step 5
Divide French toast among plates. Serve with more butter and maple syrup alongside.