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