Classic French Toast: Simple, Fluffy & Golden Brown (Print Version)

Classic French Toast recipe, easy to make and wonderfully fluffy. My go-to for lazy mornings, with golden edges and a custardy center.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Custard Base

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/2 teaspoon ground cinnamon

→ The Bread

06 - 8 slices thick-cut brioche or challah (about 1-inch thick)

→ Finishing Touches

07 - 2 tablespoons unsalted butter, for cooking
08 - Maple syrup, for serving
09 - Fresh berries (strawberries, blueberries, raspberries), for serving
10 - Powdered sugar, for dusting

→ Optional Flavor Boosters

11 - Pinch of nutmeg
12 - 1/2 teaspoon orange zest

# Instructions:

01 - First things first, grab a wide, shallow dish – like a pie plate or a casserole dish. This is where the magic starts! Crack your eggs into it, then pour in the whole milk, sugar, vanilla extract, and ground cinnamon. Give it a really good whisk until everything is fully combined and the mixture looks smooth and slightly frothy. You want to make sure there are no streaks of egg white left. Honestly, this is where I sometimes get impatient and don't whisk enough, which means unevenly flavored Classic French Toast later. Don't be like me; take your time!
02 - Now for the bread! Take those beautiful thick slices of brioche or challah and gently place them into the custard mixture, one or two at a time, depending on the size of your dish. Let each side soak for about 20-30 seconds. You want the bread to absorb the custard, but not become completely saturated and fall apart. It's a delicate balance! My first few times, I'd leave them in too long and end up with soggy, broken pieces when I tried to flip them. Oops! You're looking for a soft, slightly heavier feel, but still intact.
03 - While your bread is soaking, get your skillet or griddle nice and hot over medium heat. Drop in about a tablespoon of unsalted butter and let it melt and coat the pan. You'll see it shimmer and maybe even hear a gentle sizzle. This is crucial for getting that gorgeous golden-brown crust on your Classic French Toast. If the pan isn't hot enough, the bread will just sit there and get greasy, and if it's too hot, it'll burn before the inside cooks through. Trust your instincts here!
04 - Carefully transfer the soaked bread slices to the hot, buttered pan. Don't overcrowd the pan; give them some space to breathe and cook evenly. Cook for about 3-4 minutes per side, or until they're beautifully golden brown and the center feels cooked through. You'll see the edges crisping up and smell that incredible buttery, cinnamony aroma filling your kitchen. Sometimes I peek a little too early, but patience pays off for truly golden Classic French Toast!
05 - As each batch of Classic French Toast finishes cooking, you can transfer them to a baking sheet and keep them warm in a preheated oven at a low temperature (around 200°F / 95°C) while you finish cooking the rest. This ensures everyone gets a warm, fresh piece at the same time. I usually skip this step when it's just me, but for a crowd, it's a game-changer! It keeps the texture just right too.
06 - Once all your Classic French Toast is cooked, stack it up high on plates! Now for the fun part: garnish generously with a dusting of powdered sugar, a drizzle of real maple syrup, and a handful of fresh berries. The vibrant colors of the berries against the golden-brown French Toast are just so inviting. You'll feel and smell the warmth, and that first bite is pure bliss – crispy edges, custardy center, and bursts of fresh fruit. So good!

# Notes:

01 - Don't overcrowd your pan when cooking; it drops the temperature and makes your Classic French Toast steam instead of sear.
02 - I learned the hard way that using stale bread actually works better than fresh, super soft bread for French Toast; it absorbs the custard without getting mushy.
03 - A tiny pinch of salt in the custard really brightens all the flavors; it's a trick I picked up from a chef friend.
04 - A sprinkle of sea salt on top of the finished French Toast really makes the sweetness pop.

# Tools You'll Need:

01 - Large skillet or griddle
02 - shallow dish (pie plate or casserole dish)
03 - whisk
04 - spatula
05 - baking sheet (optional)

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 12g

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