Nothing makes a weekend morning better than a stack of warm, crispy French Toast. Each slice of challah bread gets soaked in sweet, vanilla-cinnamon custard and comes out with a golden crispy outside while the inside stays soft and creamy. It tastes like expensive brunch without leaving home.

Two slices of classic French Toast topped with powdered sugar, served on a white plate with elegant gold-colored utensils. — French Toast. Photo Credit: Hungry Cooks Kitchen.

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I make it for weekend brunches, holiday mornings like Christmas and Mother’s Day, and lazy Sundays when I want something special but easy. It’s kid-friendly, budget-friendly, and perfect for feeding a crowd since everyone loves the crispy-creamy combo. French toast keeps in the fridge for 2 to 3 days or freezes for up to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Slices of challah bread, eggs, heavy cream, salted butter, cinnamon, sugar, powdered sugar, and vanilla extract arranged on a light surface and labeled—everything you need for delicious French Toast. — French Toast Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make French Toast with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Making French toast is easier than you think, and using the right bread makes all the difference.

Cut Thick Slices of Bread

Cut the challah or brioche into thick, even slices with a serrated bread knife or an adjustable bread slicer. Slightly stale bread works best because it absorbs the custard without getting soggy.

If your bread is fresh, you can leave the slices out on a wire cooling rack for about 30 minutes to dry them out just a bit.

Make the Custard

In a large mixing bowl, stir together the heavy cream, eggs, sugar, vanilla extract, and cinnamon until smooth and completely combined so every slice gets the same flavor.

The heavy cream makes the custard richer than whole milk, and you’ll see the difference once you taste it.

Soak the Bread

Transfer the egg mixture to a shallow dish, or proceed with dipping each bread slice into the custard straight in the bowl for about 20 seconds per side, letting the bread really soak it up.

Let excess liquid drip off; you want the bread saturated but not falling apart.

A slice of bread is soaking in a bowl of egg and milk mixture for French Toast, with a small bowl of cinnamon and more bread slices nearby on a gray surface. — Dip each bread slice in the custard for about 20 seconds per side, then let the excess drip off so it’s soaked but still sturdy.

Heat the Skillet

Heat a large skillet or griddle over medium-low heat and melt some butter. Don’t rush this part because too much heat will burn the outside before the inside cooks through. You want the butter foamy but not brown.

Cook Until Golden

Add 1 to 2 pieces of the soaked bread in a single layer, and cook for 3 to 5 minutes per side, until golden brown and cooked through.

You’ll know it’s ready when the edges look crispy, and the center springs back when you press it. Add more butter between batches if the pan looks dry.

Two slices of French Toast sizzle in a black skillet, their surfaces perfectly browned; sliced bread and a small bowl of cinnamon rest nearby, ready for more delicious servings. — Cook 1–2 soaked bread slices for 3–5 minutes per side until golden and crisp.

Serve Warm

Dust with powdered sugar or cinnamon sugar through a fine mesh sieve, then serve warm. You can also top it with maple syrup, fresh berries, or whipped cream if you want to make it even more indulgent. Enjoy!

French Toast

I make French Toast whenever I want a weekend breakfast that feels like a treat but doesn't require much effort. Thick slices of challah or brioche get soaked in sweet vanilla-cinnamon custard and cooked until the outside turns golden and crispy while the inside stays soft and rich. It tastes just as good as brunch out but costs way less, and it's perfect for Christmas morning, Mother's Day, weekend brunches, or lazy Sundays with the family. Store leftovers in the fridge for 2 to 3 days or freeze for up to 3 months.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Bread, Breakfast, Brunch

Cuisine: French

Keyword: French Toast

Servings:

Calories: 348kcal

Author: Mandy Applegate

Ingredients

1 loaf challah or brioche cut into thick slices
2 cups heavy cream
4 large eggs
¼ cup sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon
Salted butter for cooking
Powdered sugar for serving

US Customary – Metric

Instructions

Cut the challah or brioche into thick slices. Slightly stale bread works best because it absorbs the custard without getting soggy.
1 loaf challah or brioche
In a bowl, whisk together the heavy cream, eggs, sugar, vanilla, and cinnamon until smooth.
2 cups heavy cream, 4 large eggs, ¼ cup sugar, 2 teaspoons vanilla extract, ½ teaspoon cinnamon
Dip each slice into the custard for about 20 seconds per side, letting the bread soak it up. Let the excess drip off.
Heat a skillet over medium-low heat and melt some butter.
Salted butter
Add the soaked bread and cook for 3–5 minutes per side, until golden brown and cooked through.
Dust with powdered sugar and serve warm.
Powdered sugar

Video

Notes

Here are my best tips for making the best French toast recipe every time.

Use slightly stale bread: Fresh bread gets too soggy when you soak it in the custard, so day-old or slightly stale challah or brioche works best and holds its shape better.

Don’t skip the soaking time: Let each slice sit in the custard for about 20 seconds per side so the bread absorbs the flavors without falling apart or staying dry in the middle.

Cook on medium-low heat: Too much heat burns the outside before the custard cooks through, so keep the temperature low and give each side enough time to turn golden brown.

Add butter between batches: The skillet dries out after a few slices, so add a little more butter before each batch to keep the French toast from sticking and give it that crispy, buttery crust.

Store properly: Keep fresh in an airtight container in the fridge for 2 to 3 days, or flash-freeze on a baking sheet for 1 hour, then transfer to a freezer bag so they don’t stick together and freeze for up to 3 months. Thaw before reheating.

Do not microwave: Microwaving makes them soggy, so warm leftovers in a skillet, toaster oven, oven, or air fryer to bring back the crispy edges and soft center.

Nutrition

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How to Store Leftovers

Store leftover French toast in an airtight bread container in the fridge for 2 to 3 days. Reheat slices in a skillet over medium heat, in the oven, toaster oven, or air fryer until crispy again.

You can also freeze them in freezer bags, separating the slices with parchment paper, for up to 3 months, so they don’t stick together. Let them thaw in the fridge overnight, then reheat the same way.

What to Serve With French Toast

Serve it with crispy bacon, breakfast sausage, or scrambled eggs for a full brunch spread. Fresh fruit like strawberries, blueberries, or sliced bananas adds brightness that balances the richness, and hash browns or roasted potatoes make it more filling.

If you’re feeding a crowd, set out maple syrup, whipped cream, and extra powdered sugar so everyone can customize their plate. A hot cup of coffee or fresh orange juice rounds out the meal, and you’ve got a brunch spread that rivals any restaurant.

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I think you’ll also love these other breakfast favorites for weekends, holidays, or any morning you want something special without the fuss.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

French Toast

Ingredients You’ll Need