Classic French Toast Recipe
Learn how to make the BEST, easy French Toast recipe in less than 30 minutes with coveted crisp, caramelized edges, and fluffy, tender centers. This recipe uses a thicker custard with the perfect egg ratio (never eggy or soggy!) infused with cinnamon, vanilla and optional orange zest. TONS of tips, variations, topping ideas and how-to-video included!
Servings 12 French Toast Slices
Ingredients
- 4 eggs
- 1/4 cup flour (gluten free is fine)
- 1 tablespoon cornstarch
- 2/3 cup half and half (may sub milk, see notes)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon grated orange zest (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Pinch nutmeg
- 12 slices thick (3/4-inch) bread (day-old preferred), (brioche -my fav, challah or Texas Toast)
- butter and vegetable or coconut oil for cooking
Optional Toppings
- butter, maple syrup, fruit, whipped cream, powdered sugar, etc.
- strawberry sauce
- blueberry sauce
- apple syrup
Instructions
- *Day Old Bread: This is preferred but not essential. Remove the bread from the package and let it rest on the counter, uncovered, for one day.
- Prep: Preheat the oven to 200°F to keep the French toast warm in between batches. Place a baking rack inside a baking sheet and place in the middle rack of the oven.
- Make Custard: Add the eggs, flour and cornstarch to a mixing bowl and whisk together until completely blended. Whisk in the remaining custard ingredients (half and half, brown sugar, vanilla, orange zest, cinnamon, salt, nutmeg).
- Prep Skillet: Melt 1 tablespoon butter with 1 tablespoon oil in a large nonstick skillet over medium heat.
- Batter Bread: Working with one piece of bread at a time, dip it in the custard for only 3-5 seconds per side (no longer or bread can become soggy), transfer to the HOT skillet and repeat.
- Cook: Cook until golden brown, about 2 minutes per side. Adjust the heat as needed to cook thorough without burning. If your French Toast is soggy (and you’ve used the correct bread), then either you’re soaking the bread too long or not cooking long enough. Transfer French Toast to the baking sheet in the oven to keep warm until ready to serve. Repeat until the custard or bread is gone, adding butter and oil as needed.
- Serve: Serve warm with desired toppings.
Video
Notes
- Half and half: This is half milk, half heavy cream, so feel free to make your own. Half and half is preferred over milk for a richer, creamier mouthfeel, but you may use any milk or milk substitute noting it won't achieve quite the same creamy texture.
- Variations, Tips and Tricks: See post for lots of variations, topping ideas and more tips!
- To Store: Cool completely, then either wrap each slice individually in plastic wrap or stack multiple slices with a piece of parchment paper between each slice to help maintain texture. Store in the refrigerator for up to 4 days. To Freeze: Arrange the cooled slices on a baking sheet, ensuring they are not touching. Place the baking sheet in the freezer for about 1-2 hours, until solid. Once frozen, individually wrap each piece tightly in plastic wrap or aluminum foil. Alternatively, you can place them in a single layer in a resealable freezer bag, placing a piece of parchment paper between each slice to prevent sticking. Freeze for up to 2 months. When ready to enjoy, reheat the slices directly from the frozen using an air fryer, toaster, toaster oven, or oven. Avoid using a microwave, as it can make the French toast soggy.