Taylor Ann Spencer is the assistant food editor at Delish, where she develops recipes, creates recipe videos, and styles food. With a background in writing and theater as well as professional cooking, she enjoys sharing her love for global flavors and all things baking through informational posts, hosted videos, and just plain everyday conversations. When she's not cooking, she's brainstorming her next culinary mash-up. Mac 'n' cheese chili rellenos, anyone?
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, less-than-ideal slices, then our recipe is here to make your breakfast dreams come true. Crisp and golden on the outside, soft and custardy in the middle, our tried-and-true favorite French toast treats you to decadent brunch perfection in the comfort of your own kitchen. Follow all of our top tips below to achieve perfect, game-changing slices:
The best bread for French toast.
Soft enriched bread, such as challah or brioche, makes the best base for French toast. You don’t need to let it sit out overnight to dry out, but make sure to buy a whole (not pre-sliced) loaf so you can slice it yourself.
The secret to making perfect (not soggy) French toast.
It all comes down to two things: the time spent in the pan vs. the thickness of the bread. In testing, we found that 1" slices were perfect: thin enough to cook through in the pan, but thick enough to soak up the custard and achieve a beautifully creamy center. Precise timing is also key to achieving the perfect texture on your French toast. Soak the bread for exactly 30 seconds on each side (we know it sounds silly, but set a timer!), then cook for 3 minutes on each side, adjusting the heat as needed to keep the pan at a steady medium heat.
Once your slices are ready, feel free to top them however you please! We love to go classic with a pat of butter and maple syrup, but feel free to go crazy with fresh fruit, jam, or even ricotta.
Make ahead and freezing.
The French toast should be cooked through and ready to eat as soon as it leaves the pan, but if you’re making multiple batches before sitting down to eat, keep the cooked batch in a warm (200°) oven while you finish the rest. This will ensure that every piece stays crisp and warm until you’re ready to eat.
If you’re looking to freeze your French toast, you can arrange the cooked toast in a single layer on a parchment-lined sheet pan and freeze until firm. After that, transfer to an airtight container or bag and freeze for up to 1 month. To reheat, you can thaw briefly at room temperature (it shouldn't take long) and reheat briefly in a pan or a low oven.
Made this recipe? Let us know how it went in the comments below.
- Yields:
- 3 - 6 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 30 mins
- Cal/Serv:
- 536
Ingredients
- 3
large eggs
- 1 c.
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
- Nutrition Information
- Per Serving (Serves 6)
- Calories268 Fat10 gSaturated fat4 gTrans fat0 gCholesterol123 mgSodium302 mgCarbohydrates34 gFiber1 gSugar16 gProtein8 gVitamin D1 mcgCalcium115 mgIron2 mgPotassium167 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 200°. Set a wire rack in a baking sheet; set aside.
- Step 2In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and salt until combined.
- Step 3Add 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 4Meanwhile, 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 5Divide French toast among plates. Serve with more butter and maple syrup alongside.