Homemade French Toast

There’s something magical about waking up to the smell of Homemade French Toast sizzling in the pan, that golden crisp outside giving way to a custardy center, the cinnamon and vanilla perfuming the whole kitchen.

I’ve been making this Sunday morning staple for years, tweaking the recipe until it’s just right. The secret? A rich egg mixture with cream and vanilla, paired with slightly stale bread that soaks up all that goodness without falling apart. Trust me, once you try this version, you’ll never go back to the diner.

Table of Contents

Why You’ll Love This Homemade French Toast

Oh, where do I even start? This French toast recipe is my go-to for lazy weekends and special breakfasts alike. It’s ridiculously easy, just whisk, dip, and fry, but it tastes like something you’d order at a fancy brunch spot. The custardy center and crisp edges? Absolute perfection. Plus, you can tweak it however you like: swap the spices, use different breads, or drizzle with whatever syrup you’ve got. It’s forgiving, fast, and always a crowd-pleaser. Even better? It’s ready in under 30 minutes, so you can spend less time cooking and more time savoring every bite.

Ingredients for Homemade French Toast

Okay, let’s talk ingredients – because with French toast, every little detail matters. I’ve learned through many (many) batches that the right ratios make all the difference between good and oh-my-goodness amazing. Here’s exactly what you’ll need:

• ½ cup butter (plus an extra pat for the pan – trust me on this)
• 1 teaspoon neutral oil (this keeps the butter from burning – my grandma’s trick)
• 4 large eggs + 4 large egg yolks (yes, extra yolks! They make it luxuriously rich)
• ¾ teaspoon ground cinnamon (the good stuff – I can smell it already)
• ¼ teaspoon ground nutmeg (just enough to make it interesting)
• 2 ½ tablespoons granulated sugar + 1 ½ tablespoons light brown sugar (the combo gives the perfect caramel notes)
• ½ cup milk + ½ cup heavy cream (none of that skim milk nonsense here)
• 1 tablespoon vanilla extract (splurge on the real stuff if you can)
• 10 slices stale bread, sliced about ¾-inch thick (challah or brioche are my faves, but I’ll tell you a secret – even leftover sandwich bread works in a pinch!)

See those measurements? No vague “pinches” here – I’ve tested these amounts so many times I could probably make this in my sleep.

Pro tip: set everything out before you start. Cold eggs don’t mix as well, and you’ll want that butter softened just slightly. Now, who’s ready to make some magic?

Equipment You’ll Need

Don’t worry, you don’t need anything fancy for this Homemade French Toast. Just grab:

• A large skillet (my trusty cast iron works best)
• A big mixing bowl (the wider the better for dunking bread)
• Your favorite whisk (or even a fork in a pinch)
• A sturdy spatula (for that perfect flip)

That’s it! Though I sometimes cheat and use a baking sheet to keep cooked slices warm in the oven. No judgment if you do too.

How to Make Homemade French Toast

Okay, let’s get to the fun part! I promise this is easier than it looks – just follow these steps and you’ll be flipping golden slices like a pro. The key is patience (especially when soaking the bread) and keeping an eye on that skillet. Ready? Let’s go!

Step 1: Prepare the Egg Mixture

First things first – grab that big mixing bowl and crack in your eggs and egg yolks. Now, here’s where I get a little obsessive: whisk them really well until they’re completely smooth. No stringy bits allowed! Then, add both sugars, cinnamon, and nutmeg. Keep whisking – you want those spices fully dissolved.

Slowly pour in the milk, cream, and that glorious vanilla while whisking. Don’t rush this part! The mixture should look like liquid gold and smell like heaven. I usually give it a final taste at this point – if you want it sweeter, add a pinch more sugar. Just remember, we’ll be adding syrup later!

Step 2: Soak and Cook the Bread

Heat your skillet over medium and melt the butter with that teaspoon of oil (this prevents burning – trust me, I’ve learned the hard way). While that’s warming up, lay your bread slices in a single layer in a baking dish. Pour the egg mixture over them and let them soak for 2 minutes per side. Set a timer! Any less and they won’t absorb enough; any more and they’ll fall apart.

When your skillet is hot but not smoking (test it with a drop of water – it should sizzle gently), add the soaked bread. Cook for 3-4 minutes per side until deep golden brown. Resist the urge to flip early! That first side needs to set properly. You’ll know it’s ready when the edges look slightly crispy.

Step 3: Serve Warm

Here’s the best part – plating up! Slide those golden beauties onto plates immediately. The magic of French toast is that contrast between the crisp exterior and custardy center, so serve it right away while it’s hot. My must-haves? A river of warm maple syrup, a handful of fresh berries, and maybe a dusting of powdered sugar if I’m feeling fancy. For special occasions, I’ll add a dollop of whipped cream – because why not?

Oh, and pro tip: if you’re making a big batch, keep finished slices warm on a baking sheet in a 200°F oven. But honestly? They rarely last that long in my house. The second that syrup hits the warm toast and starts soaking in… well, let’s just say nobody waits for perfect photos at my breakfast table!

Tips for Perfect Homemade French Toast

After burning more slices than I’d care to admit (oops!) and rescuing countless batches from sogginess, I’ve picked up some foolproof tricks for French toast that’ll make you look like a breakfast pro. These are the little things that take your toast from “meh” to “more, please!”

• Use stale bread – seriously! That slightly dried-out loaf hiding in your breadbox? Goldmine. Fresh bread turns to mush, but day-old slices hold their shape while soaking up all that custardy goodness. No time to wait? Pop slices in a 300°F oven for 10 minutes to fake it.
• Keep that skillet at medium heat. Too hot and your butter burns before the center cooks; too low and you get soggy bread. Look for steady bubbles around the edges when the bread hits the pan – that’s your sweet spot. If it’s smoking? Dial it back!
• Taste your egg mixture. Dip a clean finger in before soaking the bread – it should taste slightly sweeter than you want the final product. Why? The bread mellows it out. I usually add an extra pinch of cinnamon too because… well, do I need a reason?
• Don’t overcrowd the pan. Give each slice breathing room! Crowded pans steam instead of fry, leaving you with sad, limp toast. Cook in batches if needed – I keep mine warm in the oven on a baking sheet.
• Let it rest (just for a minute!). Transfer cooked slices to a wire rack for 60 seconds before serving. This lets excess butter drip off and prevents sogginess while keeping that perfect crisp edge intact. Patience pays off!

Homemade French Toast Variations

The beauty of French toast? You can tweak it a hundred ways and it’ll still be delicious! My favorite experiment? Adding orange zest to the egg mixture – the citrus brightens up all that richness. For bread, thick-cut brioche makes it extra decadent, while sourdough gives a nice tang. Dairy-free? Swap the milk and cream for coconut milk and a splash of vanilla oat milk. Even gluten-free bread works if you soak it gently. The possibilities are endless – make it your own!

Storing and Reheating Homemade French Toast

Okay, let’s be real – leftovers rarely happen with French toast in my house. But on the off chance you’ve got some extra slices (maybe you got carried away and made a double batch – no judgment here!), here’s how to keep them tasting fresh.

For storing: Let the toast cool completely, then layer slices between parchment paper in an airtight container. They’ll keep in the fridge for up to 3 days – any longer and they start getting soggy. You can freeze them too! Just wrap individual slices tightly in plastic wrap before freezing for up to a month.

For reheating: Skip the microwave unless you enjoy rubbery toast (been there, regretted that). Instead, pop slices in a 350°F oven for about 5 minutes until warmed through. My secret weapon? The toaster! It brings back that perfect crispness better than anything else. Just watch closely – those sugary edges can go from golden to burnt in seconds.

Pro tip: If you’re reheating frozen slices, let them thaw in the fridge overnight first. Trying to toast frozen bread leads to sad, uneven results (another lesson learned the hard way!).

Homemade French Toast Nutrition

Now, let’s be honest – nobody eats French toast because it’s a health food. But if you’re curious about what’s in each delicious bite (or just need to justify that second helping), here’s the breakdown per serving:

• Calories: About 520 kcal (worth every one!)
• Sugar: 15g (mostly from that glorious maple syrup you’re pouring on top)
• Fat: 30g (remember, we used real butter and cream – no substitutes here)
• Protein: 12g (thank those eggs for keeping you full till lunch)
• Carbs: 45g (perfect fuel for a lazy Sunday)

Now, here’s my kitchen confession – these numbers can swing wildly depending on your bread choice (looking at you, brioche lovers) and how generous you are with the syrup. The nutrition gods also frown upon my occasional whipped cream garnish. But hey – life’s short! This is weekend breakfast at its finest, meant to be enjoyed without guilt.

Remember: Nutritional values are estimates and vary based on ingredients/brands used. I calculate based on my standard recipe, but your mileage may vary depending on how thick you slice that bread or whether you sneak an extra pat of butter (no shame).

FAQs About Homemade French Toast

Over the years, I’ve gotten so many questions about French toast – some from curious friends, some from my own kitchen disasters (we all have them!). Here are the answers to the things everyone wants to know:

“Can I use fresh bread if I don’t have stale?”
Oh honey, I’ve been there – staring at a fresh loaf when the craving hits. You can, but hear me out: fresh bread turns mushy fast. If you must, toast the slices lightly first to dry them out a bit. Better yet? Leave slices uncovered overnight – problem solved!

“Why does my French toast come out soggy?”
Three likely culprits: 1) Your pan wasn’t hot enough (wait for those butter bubbles!), 2) You flipped too soon (give it a full 3-4 minutes per side), or 3) You drowned the bread in the egg mixture (2 minutes per side is plenty). Also – that wire rack resting trick? Total game changer.

“Can I make the batter ahead?”
Absolutely! I often mix it the night before (minus the bread soaking, of course). Just give it a good whisk before using – the spices sometimes settle. It keeps refrigerated for up to 24 hours.

Pro tip: Take it out 30 minutes before cooking to lose the chill.

“What’s the best bread for French toast?”
My heart belongs to challah or brioche – their eggy richness can’t be beat. But honestly? I’ve used everything from leftover baguettes to whole wheat sandwich bread in a pinch. Thick slices (¾-inch!) are non-negotiable though – anything thinner falls apart.

“How do I keep cooked slices warm without getting soggy?”
Baking sheet in a 200°F oven is my go-to, with slices in a single layer (no stacking!). For big batches, I’ll put a wire rack on the sheet so air circulates underneath. They’ll stay perfect for about 20 minutes – longer than that and you risk drying them out.

Final Thoughts

There you have it, my all-time favorite Homemade French Toast recipe that’s been perfected over years of Sunday mornings and “oops, let’s have breakfast for dinner” nights. The smell alone is enough to get everyone out of bed in my house! Whether you’re making it for a special occasion or just because, this recipe never lets me down. The crispy edges, that custardy center, the way the maple syrup pools just right… pure breakfast magic.

Now it’s your turn! Whip up a batch this weekend (maybe even try one of those fun variations) and let me know how it goes. Did you add extra cinnamon? Try it with brioche? I want to hear all about your French toast adventures. And hey – if you loved it as much as we do, drop a rating below and tag me on Instagram. Nothing makes me happier than knowing this recipe is bringing a little morning joy to other kitchens too. Happy cooking, friends!

Print