Few things can transform a simple morning into something special, quite like a plate of French toast. It’s that magical, almost-alchemical process of turning humble ingredients into a breakfast that feels like a warm hug.

My mouth starts watering just planning it out—whether for a holiday spread or a slow Saturday where the biggest plan is a second cup of coffee.

Why This Recipe Just Works

This recipe is my go-to because it so perfectly balances ease with a deep sense of reward. It’s quick enough for a spontaneous weekday treat but absolutely delicious enough to be the centerpiece of a leisurely brunch.

The secret, honestly, lies in the simplicity. We’re not after complicated techniques, just really good, honest flavors that come together in your favorite skillet.

Ingredients Needed for the Recipe

You might already have most of these tucked away in your kitchen. The beauty is in how they work together to create that signature custardy, spiced goodness.

• Eggs and Milk – This is the heart of your custard base, the mixture that transforms the bread. Use any milk you love, dairy or non-dairy.
• Vanilla Extract & Ground Cinnamon – These are your flavor powerhouses, adding warm, aromatic depth that makes the whole kitchen smell incredible.
• A Pinch of Sea Salt – Never underestimate salt. It’s the quiet hero that sharpens and enhances all the other flavors in the custard.
• Good, Thick-Sliced Bread – The canvas. Stale bread is ideal as it soaks up the custard beautifully without falling apart. More on choosing the best loaf next.
• Butter or Oil – For the pan. It gives each slice those irresistible, crispy, golden edges.
• Pure Maple Syrup – For serving. I skip sugar in the batter; the sweet, complex drizzle on top is all you need.

The Quest for the Perfect Slice

Choosing your bread is the first, and most fun, decision. You want something with substance, a bread that can handle a good soak and still hold its shape in the pan.

Thick slices are non-negotiable. Thin bread simply can’t absorb the rich custard properly and tends to get soggy.

Slightly stale bread is actually your friend here. It acts like a sponge, eagerly drinking in the egg mixture for a supremely flavorful, fluffy interior. Fresh bread works too, in a pinch, just be a bit gentler when dipping.

My personal favorite is brioche for its rich, tender crumb, but you truly cannot go wrong with a hearty challah, a rustic sourdough, or even a good-quality, thick-sliced sandwich loaf.

The goal is structure and flavor, a bread that’s going to be a partner in the process, not just a passive vehicle.

How to make French Toast?

Step 1 – Create Your Custard Base

Grab a large, shallow dish—a pie plate or baking dish works wonderfully. Crack in your eggs, pour in the milk, and add that glorious vanilla and cinnamon.

Don’t forget that pinch of salt. Now, whisk it all together with vigor until the mixture is completely smooth and uniform in color. You’re creating a silky bath for your bread.

Step 2 – The Dip and Soak

Take your first slice of bread and lay it gently into the custard. Let it sit for about 10-15 seconds, then carefully flip it.

You’re looking for full, even coverage on both sides. The bread should feel heavier, saturated, but not so waterlogged that it’s falling apart. Trust your instincts here.

Step 3 – Cook to Golden Perfection

Place your skillet or griddle over medium heat and let it get properly warm. Add a generous pat of butter and let it melt, swirling to coat the surface.

Lay your custard-soaked slices in the pan, giving them a little room to breathe. You should hear a gentle sizzle. Cook for 2-3 minutes, until the underside is a deep, golden brown with those lovely, lacy edges.

Step 4 – The Flip and Finish

Slide your spatula underneath, and flip each slice with confidence. You’ll see that beautiful color you’ve created. Cook for another 2 minutes on the second side.

If the pan seems too hot and they’re browning too fast, just nudge the heat down to medium-low. The goal is a crisp exterior with a soft, fully-cooked, fluffy center.

Step 5 – Serve Immediately

Transfer the cooked slices directly to waiting plates. The final, and most important, step is the adornment. A cascade of pure maple syrup is essential.

Then, let the season guide you—a tumble of fresh berries, slices of banana, or a light dusting of powdered sugar. This is where your creation becomes your own.

Keeping It Warm and Serving a Crowd

If you’re cooking for more than just yourself, you’ll likely work in batches. Nobody wants cold French toast.

Here’s a simple trick: preheat your oven to 200°F. As the slices finish cooking, place them in a single layer on a baking sheet.

You can loosely tent them with foil and keep them in the warm oven. They’ll stay perfectly hot and crisp while you cook the rest of the batch, so everyone eats together.

Tips

• Trust your pan’s temperature. Start on medium, but don’t be afraid to lower it. A pan that’s too hot will give you burnt outsides and raw, eggy middles—a little patience yields perfect results.
• Get creative with your toppings. While maple syrup is classic, consider a dollop of lemon curd, a spoonful of almond butter, or a sprinkle of toasted nuts for contrasting texture.
• For an extra flavor boost, add a whisper of nutmeg or orange zest to your custard mixture. It’s a tiny change that makes the whole experience feel new.

Beyond the Breakfast Plate

This recipe is wonderfully forgiving and open to interpretation. If you’re out of milk, a splash of cream, half-and-half, or even thinned yogurt will work beautifully.

For a dairy-free version, unsweetened almond or oat milk are fantastic choices that still create a rich custard.

And if cinnamon isn’t your thing, try a different warming spice. Cardamom or a pumpkin pie spice blend can take the flavor profile in a delightfully different direction.

Storing and Savoring Later

Leftovers are a rare but happy occurrence. Let the toast cool completely, then store slices in an airtight container in the fridge.

They’ll keep for up to three days. The best way to reheat? A toaster or toaster oven. It brings back that crucial crispness.

You can also freeze them for longer storage. Just lay slices on a parchment-lined sheet to freeze solid, then transfer to a freezer bag. A quick toast from frozen gives you a nearly-instant, delicious breakfast any day of the week.