Classic French Toast

The Sunday my niece discovered French toast remains etched in my memory. She watched wide-eyed as I dipped bread into what she called 'egg soup,' her nose wrinkling until the first golden slice hit her plate. That skepticism vanished instantly with her first bite, replaced by the kind of pure joy only custardy, cinnamon-scented breakfast can bring. Now every time I see brioche sitting on the counter, I think of that morning and how something so simple became a family legend.

Last winter, during that stretch of gray February weekends, I started making French toast every Sunday morning without fail. My apartment would fill with the smell of cinnamon and melting butter, drawing my roommate out of their bedroom before I even had the first batch plated. We started experimenting with toppings, from sliced almonds to a dollop of lemon curd, but the classic maple syrup arrangement remained undefeated.

Ingredients

• Large eggs: The foundation of your custard, room temperature eggs whisk up more smoothly and incorporate better
• Whole milk: Creates that rich, creamy base we are after, though half-and-half works if you want to go all out
• Heavy cream: Optional but absolutely worth it for extra decadence and luxurious texture
• Granulated sugar: Just enough to enhance natural sweetness without making it dessert
• Pure vanilla extract: Do not skimp here because quality vanilla makes all the difference in the final flavor
• Ground cinnamon: Warm spice that pairs beautifully with the custard, but skip if you prefer a pure vanilla profile
• Salt: A tiny pinch balances sweetness and brings all flavors together
• Day-old brioche or challah: Sturdy bread that holds up beautifully to soaking without turning to mush
• Unsalted butter: For frying because nothing creates that gorgeous golden crust quite like butter
• Maple syrup: Real maple syrup is non-negotiable for that authentic breakfast experience
• Fresh berries: Light, bright contrast to cut through the richness if you want something fresh on top

Instructions

Whisk your custard base:

In a large mixing bowl, combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt until the mixture is completely smooth and no streaks of egg white remain visible.

Heat your pan properly:

Melt butter in a non-stick skillet over medium heat until it foams slightly, indicating the perfect temperature for golden, even cooking.

Soak strategically:

Dip each bread slice briefly, counting to three per side, just long enough to absorb the custard but short enough to maintain structural integrity.

Fry to perfection:

Cook for two to three minutes until deep golden brown, then flip carefully and cook another two minutes until both sides have that gorgeous crust.

Keep warm:

Transfer finished slices to a warm plate while you continue cooking, adding more butter to the pan whenever the surface starts looking dry.

Finish beautifully:

Serve immediately while hot, with generous maple syrup and whatever fresh fruit makes you feel fancy on a Sunday morning.

Save

My mom used to make French toast whenever we had bread going slightly stale, turning potential waste into the most luxurious breakfast imaginable. There is something deeply satisfying about that transformation, about taking humble leftovers and making them shine. Now whenever I have extra brioche from a dinner party, I know exactly what becomes of it the next morning.

Making It Your Own

Once you have mastered the basic technique, the variations become endless. I have added orange zest during winter holidays and a splash of amaretto when serving brunch for friends who appreciate a little something extra in their morning meal.

The Bread Secret

Thick slices are your friend here because they create that ideal ratio of crispy exterior to soft, custard interior. I aim for bread about one inch thick, slicing it myself if the store-cut slices feel too delicate.

Serving Strategy

French toast waits for no one and continues cooking even after it leaves the pan, so have your plates ready and your family gathered before you start cooking. There is nothing sadder than cold French toast that has lost its golden crispness.

• Set your table the night before to minimize morning chaos
• Keep finished slices warm in a 200-degree oven if cooking for a crowd
• Warm your maple syrup slightly in the microwave for restaurant-style presentation

Save

Simple breakfast food has a way of becoming a core memory, and this French toast deserves a place in your weekend rotation. Hope it brings as many warm mornings to your table as it has to mine.

Recipe FAQs

→ What type of bread works best?

Day-old brioche, challah, or thick white bread work wonderfully. Slightly stale bread absorbs the custard beautifully without becoming soggy or falling apart during cooking.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk and heavy cream with your favorite plant-based milk like almond, oat, or coconut milk. Use dairy-free butter for cooking.

→ Why use day-old bread?

Slightly stale bread has a firmer structure that soaks up the egg mixture without becoming mushy. Fresh bread can disintegrate, while day-old slices hold their shape perfectly.

→ How do I prevent soggy French toast?

Dip bread quickly—just a few seconds per side. Don't let it soak too long. Cook immediately over medium heat until golden brown and crisp on both sides.

→ What toppings go well with this?

Classic maple syrup is essential. Powdered sugar adds sweetness, while fresh berries bring brightness. Try sliced bananas, warm fruit compote, or a dollop of whipped cream.

→ Can I add different flavors?

Yes. Orange zest, almond extract, or a splash of vanilla liqueur enhance the custard. Nutmeg or cardamom can replace or complement the cinnamon for different spice profiles.