This Classic French Toast is everything breakfast should be—rich, custardy on the inside, golden and crispy on the outside, and full of warm vanilla and cinnamon flavor.
Made with thick slices of brioche or challah and a simple egg custard, it’s a comforting dish that works just as well for a special brunch as it does for a cozy weekday morning.
Why You’ll Love This Recipe
Perfectly custardy center – Thanks to the egg and milk mixture
Crisp, golden edges – From sautéing in butter
Warm spice flavor – With vanilla, cinnamon, and a touch of honey
Easy to prep – Just soak, cook, and serve
Versatile – Customize with your favorite toppings
What You’ll Need (Ingredient Highlights)
Thick bread – Brioche, challah, or Texas toast hold up well to soaking
Eggs and yolks – For richness and structure
Whole milk – Creamy and flavorful, helps create a custard base
Vanilla extract & cinnamon – Warm, sweet notes in every bite
Honey – Slightly sweetens the custard naturally
Butter – For crisping up the toast to golden perfection
Pro Tips Before You Start
Dry out the bread – Day-old bread or slightly dried slices soak better
Use whole milk – For the richest custard
Don’t rush the soak – Let the bread sit long enough to absorb flavor
Cook low and slow – Prevents burning and ensures custard sets
Keep warm in the oven – So all slices are served hot
How to Make Classic French Toast
Step 1: Prep the Bread
Slice 1 lb of brioche, challah, or Texas toast into ¾-inch thick slices.
If time allows, let them sit out for 1–2 hours on a wire rack to slightly dry.
Step 2: Make the Custard
In a mixing bowl, whisk together: 6 large eggs, 2 large egg yolks, 1 cup whole milk, ¼ tsp salt, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1 Tbsp warm honey
Whisk until fully combined and the honey is dissolved.
Pour the mixture into a shallow baking dish.
Step 3: Soak the Bread
Preheat a large skillet over medium-low heat and melt 2 Tbsp butter.
Dip 4 slices of bread at a time into the egg custard.
Soak for 30–40 seconds per side, depending on thickness.
Let excess drip back into the dish before transferring to the skillet.
Step 4: Sauté Until Golden
Cook the soaked bread in the skillet for 3–4 minutes per side, until golden brown.
Adjust heat as needed to prevent burning.
Transfer finished slices to a baking sheet and place in a 275°F oven to keep warm.
Repeat with remaining slices, adding more butter as needed.
Step 5: Finish in the Oven
Once all slices are sautéed, keep them in the oven for an additional 10–15 minutes to fully set the custard centers. Serve warm.
Topping Ideas for French Toast
Fresh berries or bananas – Adds a burst of freshness
Maple syrup or honey – A sweet finishing touch
Whipped cream or Greek yogurt – For added richness
Powdered sugar – A light dusting for extra sweetness
Toasted nuts – Adds crunch and flavor
Variations and Substitutions
Use half-and-half for a richer custard
Add a splash of orange zest or liqueur for a flavor twist
Make it dairy-free with almond milk and plant-based butter
Use gluten-free bread for a GF version
Storage Tips
Fridge – Store cooled slices in an airtight container for up to 3 days
Freezer – Freeze in a single layer, then transfer to a bag for up to 2 months
Reheat – Warm in toaster, oven, or skillet until heated through
FAQs
Can I make this ahead of time?
Yes! You can soak the bread and refrigerate overnight or cook ahead and reheat.
What kind of bread works best?
Brioche, challah, and Texas toast are all sturdy and rich—perfect for soaking.
Can I use skim milk?
You can, but the custard will be less rich. Whole milk is best.
Can I omit the honey?
Yes, but it adds a lovely hint of sweetness to the custard.
Why is my French toast soggy?
You may have used thin or fresh bread, or didn’t cook long enough on low heat.
Final Thoughts
This Classic French Toast is everything you want in a breakfast favorite: fluffy inside, crisp outside, and infused with comforting vanilla and cinnamon flavor.
Whether you’re serving it for brunch or a weekday treat, it’s sure to bring warmth and joy to your table.
