French Toast Recipe
This French Toast Recipe creates thick slices of golden, custardy toast made with eggs, milk, vanilla, cinnamon, and butter. Crisp on the outside and soft inside, it is ideal for breakfast, brunch, or special mornings at home.
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Servings: 6
Ingredients
- 1 1-pound uncut loaf hearty white sandwich bread, challah, or brioche
- 5 large eggs
- 1 3/4 cups whole milk half-and-half, heavy cream, or a combination
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 to 4 tablespoons unsalted butter divided, plus more for serving
- Maple syrup or powdered sugar for serving
Instructions
Prepare the Oven
- Arrange a rack in the center of the oven and preheat the oven to 200°F (93°C). Place a wire rack inside a rimmed baking sheet and set aside. This will be used to keep the cooked French toast warm while the remaining slices are prepared.
Slice the Bread
- Using a serrated knife, cut the loaf crosswise into slices approximately 3/4 inch to 1 inch thick. Thick slices are preferred, as they absorb the custard well while maintaining their structure during cooking.
Prepare the Custard
- In a 9x13-inch baking dish, combine the eggs, milk or cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt. Whisk thoroughly until the mixture is smooth, the sugar is dissolved, and no streaks of egg remain.
Soak the Bread
- Place as many bread slices as will fit in a single layer into the custard mixture. Allow the bread to soak for approximately 15 seconds per side, turning once, until fully coated but not overly saturated.
- Transfer the soaked slices to the prepared wire rack. Repeat the process with the remaining bread slices.
Cook the French Toast
- Heat 1 tablespoon of unsalted butter in a large nonstick skillet over medium heat until melted.
- Place as many soaked bread slices as will fit in the skillet in a single layer, leaving a small amount of space between each slice. Cook for 3 to 4 minutes, or until the underside is golden brown and crisp.
- Turn the slices and cook for an additional 2 to 3 minutes, or until the second side is evenly browned. If the toast begins to brown too quickly, reduce the heat to medium-low.
- Transfer the cooked slices to the prepared baking sheet and keep warm in the oven.
- Repeat with the remaining slices, adding another tablespoon of butter to the skillet before each batch.
Serve
- Serve the French toast warm, with additional butter, maple syrup, or powdered sugar as desired.
Notes
To prepare a gluten-free version of this French Toast Recipe, substitute the bread with a sturdy gluten-free loaf that can hold up to soaking, such as gluten-free sandwich bread, challah-style bread, or brioche-style bread if available.
Because gluten-free bread can be more delicate, reduce the soaking time slightly and handle the slices gently when transferring them from the custard to the skillet.
Also confirm that the vanilla extract, powdered sugar, and any packaged ingredients used are certified gluten-free if required for dietary purposes.