French toast tastes just like a stack of homemade pancakes without all of the work! This recipe yields toast with a golden crispy crust, and a warm and soft center. It's also perfect for using up day old bread!
Weekend mornings were made for French toast! Well, every morning was made for French toast, but that's apparently not "practical" ... whatever that means.
This is my favorite recipe because it has the perfect ratio of egg to milk. The French toast develops an ultra crispy crust while the inside is warmed through to perfection!
Sooooo basically, all I'm saying is this is the best French toast in town! Almost like a best friend. I guess you could say ... it's a Frenchip!
Please tell me one person found that funny?
Why I love French toast:
• relatively quick and easy for a "fancy/special occasion" breakfast
• taste like pancakes without 90% of the effort
• more fail proof than pancakes
• great way to use up stale bread
• delicious!
French toast ingredients:
I don't really know why French toast is considered so fancy? All you need to make French toast are some household basics:
Eggs: to help develop the outside crust
Milk: for richness and so we don't just end up with egg toast
Sugar: not so much for sweetness. But sugar helps caramelize the outside of your bread and gives it a nice, deep golden brown crust!
Cinnamon & vanilla: optional flavorings. Or you can use your own preferred spices/extracts!
Toast: for Frenching - (more on bread options below)
French toast bread options:
For this recipe, I used a few slices of homemade sandwich bread that I cut slightly thicker than I would regular sandwich bread. Slightly thicker bread is ideal for this recipe because it helps avoid soggy bread (it won't absorb too much of the egg mixture!) It's also best to use stale bread (at least 1 day old) for the same reason.
When it comes to the bread itself, you can use almost any bread. I prefer to make sandwich bread French toast, but some other delicious options include:
• Brioche French toast
• Challah bread French toast
• French bread French toast
• Sourdough French toast
Whichever bread you choose, it's important to make sure it's thick cut (around ¾ to 1 inch), somewhat dense, and preferably stale. Those 3 characteristics make sure the bread can hold up to getting dipped in the egg mixture without completely falling apart!
More breakfast recipes for you!
• blueberry scones
• blueberry muffins
• carrot muffins
• homemade crepes
• ultimate pancake recipe
Easy French Toast Recipe
- Total Time: 25 minutes
- Yield: 6 to 8
Description
French toast tastes just like a stack of homemade pancakes without all of the work! This recipe yields toast with a golden crispy crust, and a warm and soft center. It's also perfect for using up day old bread!
Ingredients
- 2 large eggs
- ½ cup milk
- 2 teaspoons granulated sugar
- pinch of ground cinnamon, (optional) or your desired spices
- 1 teaspoon pure vanilla extract (optional)
- butter (for greasing your skillet)
- 6 to 8 slices of bread (sliced ¾ to 1 inch thick * see notes)
Instructions
- In a wide, shallow bowl, combine eggs, milk, sugar, cinnamon, and vanilla extract. Whisk to break up the eggs and combine everything together. Set aside to prep your skillet.
- Heat a large skillet on a stove burner set to medium heat. Add a small knob of butter to the pan and swirl to evenly distribute.
- Quickly dip one slice of bread into your egg and milk mixture and flip to soak both sides. Place the bread into your skillet and cook over medium-low heat for about 1 to 2 minutes on the first side (or until golden brown). Flip and cook for an additional 30 seconds to 1 minute, or until golden brown on the other side.
- Transfer the cooked pieces of bread to a cooling rack (if not serving right away - this helps avoid condensation on the bottom), or directly into a plate if serving immediately. Continue the dipping and cooking process until all of your egg mixture and bread are done.
Notes
* The amount of French toast you can get out of this recipe depends on how dense, stale and dry your bread is, as well as how thick cut it is. The denser, staler, drier, and thicker the bread, the less it'll soak in the egg mixture. So you would be able to make more French toasts with the amount of eggs and milk called for in this recipe. I've found the amount of bread I've needed has consistently stayed around 6 to 8 slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Enjoy!
Joanna says
Hi, do you know if these can be baked instead? 🙂
Mimi says
Hey Joanna! You most definitely can bake these! The method is a tiny bit different: instead of dipping each toast in the milk mixture individually, simply arrange the toast slices in a large baking sheet in an even layer, then pour the milk and egg mixture overtop. Bake the toasts at 350°F until they feel dry to the touch (about 25 to 30 minutes) 🙂