...
Go Back
–+ servings
french toast

The Best French Toast

5 from 1 vote
A classic, foolproof French Toast recipe using thick brioche slices, fresh eggs, and a hint of cinnamon. Ready in just 15 minutes for a perfect weekend breakfast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 slices thick-cut brioche bread Preferably a day old
  • 3 large eggs Plus 1 extra yolk for richness
  • ¾ cup whole milk Do not use skim milk
  • 1 teaspoon vanilla extract Pure extract is best
  • ½ teaspoon ground cinnamon For warm flavor
  • 2 tablespoons unsalted butter For frying
  • 1 tablespoon neutral oil Prevents butter from burning

Equipment

  • 1 Shallow bowl For dipping the bread
  • 1 Whisk To mix the custard smoothly
  • 1 large skillet For frying the toast
  • 1 Spatula For flipping the bread safely

Method
 

  1. In a wide, shallow bowl, whisk together the eggs, egg yolk, milk, vanilla, and cinnamon until completely smooth.
    whisking egg custard for french toast
  2. Heat a large non-stick skillet over medium heat and melt a portion of the butter with a splash of oil.
    melting butter in a skillet for french toast
  3. Dip a slice of brioche into the egg mixture for three seconds per side, letting excess drip off.
    dipping brioche bread into egg mixture
  4. Cook the soaked bread in the skillet for 2 to 3 minutes per side until golden brown and crispy.
  5. Transfer to a warm plate and serve immediately with fresh berries and warm maple syrup.

Nutrition

Serving: 150gCalories: 320kcalCarbohydrates: 38gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 160mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 400IUCalcium: 120mgIron: 2.5mg

Notes

Use day-old bread for the best results, as it absorbs the custard without falling apart. Wipe your skillet between batches to prevent butter from burning.

Tried this recipe?

Let us know how it was!