This Classic French Toast Recipe is quick, simple, and relies on everyday ingredients. It also includes an easy trick to prevent clumps of cinnamon in the batter.
This classic French toast comes together in about 10 minutes, making it perfect for a fast weekday breakfast or a relaxed weekend meal. Serve it with butter and syrup, fresh fruit and whipped cream, or simply dust with powdered sugar.
French Toast Recipe
This is the French toast I learned growing up. My mother never measured — everything was done by eye — and I often cook it the same way for my family. Based on requests, I have measured the ingredients here so you can follow a reliable, basic recipe.
The key to great French toast is the egg-to-milk ratio. Aim for roughly 3 parts egg to 4 parts milk, or about 1/4 cup of milk per egg. Eggs set the custard, but too many will make the toast taste like an omelet. Sufficient milk keeps the custard smooth and tender.
Best Bread For French Toast
French toast is flexible — you can use whatever bread you have. Regular sliced white bread works well and is what I use most often. For thicker slices, Texas toast is a popular choice.
For a classic take, use a loaf of French bread sliced to your preferred thickness. For a richer result, brioche or challah create an indulgent custard with extra flavor.
If you prefer bread that soaks up more custard, slightly stale bread is ideal. For baked French toast recipes, a moister loaf can also work well.
Ingredients
The ingredients are straightforward and likely on hand. For this easy French toast you will need:
- Cinnamon
- Milk
- Eggs
- Vanilla
- Salt
- Bread
The Secret to No Clumps of Cinnamon
This is essentially a cinnamon French toast. If you dislike cinnamon clumping on the bread, try this simple method: dissolve the cinnamon in a small amount of milk first to make a paste. Then add the eggs, vanilla, salt, and the remaining milk and whisk until smooth.
The paste helps the cinnamon disperse evenly through the custard so you won’t get concentrated specks during cooking.
Pro tip: A pinch of salt helps break down the eggs and produces a smoother custard. Don’t skip it. If you prefer, blend all ingredients briefly in a blender for an even texture.
How to Make French Toast
- Whisk the cinnamon with a small amount of milk to form a paste. Add the remaining milk, eggs, vanilla, and salt. Whisk until smooth.
- Dip each slice of bread into the batter, flipping to coat both sides. Let excess batter drip off.
- Place the soaked bread on a preheated griddle or skillet.
- Cook 2–3 minutes per side over medium heat, or until the custard is set and the surface is golden brown. Flip only after the bottom has set to avoid tearing.
Tips
- Milk choice: Whole milk, half-and-half, or heavy cream yield a richer custard. Lower-fat milks work but produce a lighter texture.
- Batch cooking: Use a skillet for a few slices at a time. A large griddle speeds up cooking if you’re making many servings. Keep finished slices warm in a 200°F oven while you finish the rest.
- For crisp edges: Cook with 2 tablespoons butter plus 1 teaspoon neutral oil. Briefly soak the bread so it doesn’t become oversaturated, then cook over medium heat until browned and crisp.
French Toast Fails and How to Fix Them
- Soggy bread: That means it was soaked too long. Dip slices for just a couple seconds per side and only coat as many as you’ll cook immediately. Slightly stale bread prevents sogginess.
- Undercooked center: If the outside browns before the inside sets, the heat is too high. Reduce to medium and try again.
- Dry toast: Either the bread didn’t absorb enough custard or it was overcooked. Soak until just through and cook 2–3 minutes per side until set.
- Visible egg bits: Whisk the batter thoroughly (or blend) and include the small amount of salt to help break down the eggs for a consistent mixture.
How to Freeze French Toast
To freeze, cool cooked slices completely on a baking sheet, freeze for about an hour, then transfer to freezer bags. Store up to 2–3 months. Reheat in a toaster, skillet, or microwave until warmed through.
More Breakfast Recipes
- Butter Syrup
- Orange Julius
- Flaky Biscuits
- Coffee Cake Muffins
- Baked Egg Cups
- Baked Ham and Cheese Omelet
- Caramel Pecan Rolls
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Cinnamon French Toast
Ingredients
- 2 tsp ground cinnamon
- 1 cup (237 g) milk
- 4 large eggs
- 1 tsp vanilla extract
- ⅛ tsp salt
- 10 slices regular sandwich bread
Equipment
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Small whisk
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9-inch shallow dish or pie plate
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Griddle or skillet
Instructions
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Place the cinnamon in a shallow dish and whisk in a small amount of milk to make a paste. Add the remaining milk, eggs, vanilla, and salt, then whisk until smooth and uniform.
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Preheat a griddle to about 350°F or warm a skillet over medium heat. Grease lightly with butter or cooking spray if desired.
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Dip each bread slice into the batter, flipping to coat both sides. Allow excess to drip and place the bread on the hot griddle. Do not soak slices for long—2–3 seconds per side is usually enough for sandwich bread.
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Cook 2–3 minutes per side, until golden and the custard is set. Flip once and finish cooking the second side.
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Serve warm with butter, syrup, or your favorite toppings.
Notes
- Keep cooked slices warm in an oven set to 200°F while finishing the batch.
- To freeze: cool completely, freeze on a baking sheet for 1 hour, then transfer to freezer bags. Store up to 2–3 months.
- Reheat in a toaster, skillet, or microwave until heated through.
Nutrition
Disclaimer: Nutritional values are estimates.
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