Say "oui" to the best French toast in our recipe box! These step-by-step instructions will show you how to make French toast in a snap.
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When it comes to brunch, nothing is as satisfying as a plate full of French toast. Rich custard, warm spices and thick-sliced bread come together for a decadent breakfast that everyone will love. But that doesn’t mean you should just reach for some stale bread and a couple of eggs that are hanging out at the back of your fridge. For the best French toast, you’ll have to go beyond the basics.
Keep reading to learn how to make French toast the right way with lots of tips from our Test Kitchen experts.
This best French toast recipe comes from Audrey Rompon, one of Taste of Home’s culinary producers. Audrey says, “The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it’s quick and easy, too!”
Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners’ sugar
Ingredient Notes
You can use any type of milk you have on hand, but half-and-half adds a ton of richness. Avoiding dairy? Almond, soy, coconut and cashew milk are all good substitutes.
To mix up the flavor, swap out the brown sugar for honey or maple syrup.
Experiment with different types of extract, like almond, coconut or orange.
Directions
Step 1: Mix ingredients in a shallow bowl
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Begin by constructing a French toast assembly line. Take out your bread and set it aside. Then, grab a shallow bowl that can fit one or two slices. To make a rich custard, whisk together the half-and-half, egg yolks, brown sugar, vanilla, cinnamon, nutmeg and salt. Be sure the eggs are entirely whisked, with no sign of separation.
Preheat a greased griddle over medium heat.
Test Kitchen tip: Use those leftover egg whites in any of these egg white recipes.
Step 2: Soak the bread
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Dip the day-old brioche bread into the custard, using one hand to immerse it. Allow for it to soak for about five seconds on each side. This will give your toast a creamy middle without making it too soggy. Let any excess drip off.
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Test Kitchen Tip: Day-old brioche, sliced to 1-inch thickness is our go-to choice for French toast. It’s a sweeter bread that has the perfect texture. Not to mention, it’s French! If you don’t have brioche, any thick-cut white bread should do the trick.
Finish it off with your favorite toppings. We love fresh berries, maple syrup, powdered sugar and a dusting of cinnamon. Or, try something new and go with a dollop of homemade hazelnut whipped cream.
Test Kitchen tip: Need to make a big batch? Set the oven to its lowest setting and house the toast inside. This will keep it warm as you prepare the rest. Check out this viral Nutella-stuffed French toast sticks recipe.
Common French Toast Questions:
What Kind of Bread Works Best for French Toast?
When it comes to French toast, fresher doesn’t always mean better. In fact, the French call this dish pain perdu, which translates to “lost bread.” Use day-old bread that’s sturdy and slightly stale. This way it’ll soak up the custard without becoming soggy.
If you only have fresh bread on hand, you can dry your slices out a bit by lightly toasting them. You can do this by popping them in a 300°F oven for about 10 minutes, giving them a flip halfway through. Make sure they’re not getting much color on the slices, you’re aiming for dryness, not toastiness.
Why Is My French Toast Soggy?
There are a few reasons why your French toast might turn out soggy. The first we covered in the question above: your bread could be too fresh. Another culprit could be leaving your bread to soak in the custard mix for too long. You should only let your bread soak for about five seconds on each side.
You could also be cooking your French toast on too high of heat. This chars the outside of the toast without properly cooking it through, leaving you with a soggy slice. Keep your griddle or skillet at medium heat for the best results.
Can I Make My French Toast Custard Ahead of Time?
It’s not the best idea. Your custard can start to separate and leave you with fried egg-like spots on your French toast. Also, eggs are prone to picking up scents and flavors from the fridge when they’re out of the shells, so your custard could taste off. If you need to free up some time in the morning, go with this overnight French toast recipe for something hands-off.
How to Make it Your Own
Here are some ways you can customize your French toast:
Go savory. Don’t like sweets for breakfast? Make your French toast savory instead. Omit the sugar and extract, then serve it with a few sausage patties and scrambled eggs. Better yet, get some inspiration from this bacon-packed recipe.
Play with spice. Ground cinnamon, nutmeg and cloves are classics, but you can get creative with lemon zest, anise, cardamom or whatever else your spice cabinet has to spare.
Add some crunch. Create more texture by topping your toast with crunchy add-ons. This Nutty French Toast recipe bakes on chopped walnuts, but just about any other nut would work well, too.
Use a different type of bread. While white breads are typical for French toast, you can make it with just about any type of bread. Go for whole wheat, sourdough or a crusty artisan loaf. This creative recipe goes above and beyond, creating French toast from premade blueberry muffins. Yum!
Load up the toppings: Much like waffles and their wide range of toppings, French toast can be the foundation for your wildest creations. Top it with peanut butter and jelly, fresh fruit and powdered sugar or smother it in marshmallow fluff—the possibilities are endless.
How to Store French Toast
If you have any leftovers, French toast is best kept by storing it in an airtight container in the fridge for up to 2 days. Reheat leftovers by toasting them in a skillet with butter or giving them a zap in the microwave for about a minute.
Freezing can let you keep your French toast much longer. To do so, allow your French toast to cool completely, then place them in an airtight container with parchment or wax paper between any layers of toast. Store in the freezer for up to 3 months.
Reheat frozen French toast by placing the slices on a baking sheet. Bake them at 425°F for 8 minutes, then flip the slices and bake for an additional 10-12 minutes, or until they’re golden brown and heated through.
What Sides Should I Serve with French Toast?
We’ll be honest, you can serve just about any breakfast favorite with French toast! Some great options include bacon or sausage, fresh berries or melon, hashbrowns or a couple of eggs. The sky’s the limit!
Can’t get enough French toast? We’ve got plenty of French toast recipes waiting for you.
I had a craving for something sweet one morning, but all I had around the house were a few ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time.—Diana Palmer, Mammoth Cave, Kentucky
When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska
Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts
Our family loves Sunday brunch. Each season I try to bring a little different flavor to the table. This French toast bake reminds us of fall. Whole or 2% milk works best, but I use regular almond milk because I can't have dairy and it works, too! —Peggie Brott, Milford, Kansas
Weekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!—Amie Carlock, Brick, New Jersey
I've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma
Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio
Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert!
—Pat Habiger
Spearville, Kansas
On Sunday mornings I like to take it easy, but I also want my family to have a nice breakfast. This recipe allows me to sleep in but still feel as if I'm a fabulous mom. Win! —Alynn Hansen, Mona, Utah
This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin
I love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company—utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine
Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. —Geraldine Casey, Anderson, Indiana
This sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. —Mavis Diment, Marcus, Iowa
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
I'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!—Anna Stigger, Katy, Texas
My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri
What a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana
With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches—and for busy hostesses with a hungry crowd to feed! —Julie Robinson, Little Chute, Wisconsin
I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York
When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.—Judy Wilson, Sun City West, Arizona
Bananas Foster is one of those treats you get when you dine out. I combined the flavors to make a yummy dish that’s like bread pudding. —Angela Hacker, Hendersonville, Tennessee
I came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.—Faith Cromwell, San Francisco, CA
Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. —Cristy King, Scott Depot, West Virginia
This light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.
The ultimate breakfast at our house is pain perdu, a French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. —Charlene Chambers, Ormond Beach, Florida
My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as peanut butter and jelly sandwiches. —Lindsey Folsom, Dorsey, Illinois
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia
Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania
I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! —Barbara Carlucci, Orange Park, Florida
A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota
Serving this on Christmas morning is a tradition in our home. It's wonderful because I can make it the night before and pop it in the oven while we are opening gifts. —Jill Peterson, Richfield, Wisconsin
A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. —Myrna Koldenhoven, Sanborn, Iowa
This recipe is a favorite of our family and not only at Christmas. We especially like to prepare this hearty breakfast when we go camping. —Robert Northrup, Las Cruces, New Mexico
A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina
Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana
My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother used to prepare. He says he makes it frequently for his children and they clean their plates! —Gail Borczyk, Boca Raton, Florida
This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky
We tried this lighter version recently and the whole family really loved it! You can bet this dish is going to be made more than once. —Sonya Labbe, West Hollywood, California
I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California
When my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. —Lynn Daniel, Dallas, TX
I like that this breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm, rich start to any morning. —Suzanne Strocsher, Bothell, Washington
Nicole is the Content Director of TMB's Strategy and Performance team. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. With over seven years of experience writing and editing in the food and home space, she enjoys sharing cooking tips, recipe picks and product recommendations that make life a little easier. When she's not hunched over her laptop, she's either practicing latte art or fixating on her latest DIY home renovation.
Peggy is a Senior Food Editor for Taste of Home. In addition to curating recipes, she writes articles, develops recipes and is our in-house nutrition expert. She studied dietetics at the University of Illinois and completed post-graduate studies at the Medical University of South Carolina to become a registered dietitian nutritionist. Peggy has more than 20 years of experience in the industry. She’s a mom, a foodie and enjoys being active in her rural Wisconsin community.
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