How to Make French Toast
Soggy french toast is a bread problem, not a technique problem. Fresh sandwich bread collapses on contact; day-old brioche or challah cut thick drinks the custard and holds together. Get the bread right and the rest is twenty minutes and a bit of patience with the heat.
The short answer
French toast takes about 20 minutes and serves 4 from 8 thick slices. Whisk 4 eggs, 1 cup whole milk, 2 tbsp sugar, 1 tsp vanilla, 1/2 tsp cinnamon and a pinch of salt, soak each slice 20–30 seconds a side, and cook in butter over medium heat for about 3 minutes on the first side and 2–3 on the second. Use day-old brioche or challah cut 3/4-inch thick; fresh, thin sandwich bread collapses into the custard. Medium heat matters — hotter and the crust sets before the centre cooks.
How to Make French Toast, step by step
- Whisk eggs, milk, sugar, vanilla, cinnamon and a pinch of salt into a custard.
- Use thick-cut, day-old bread — brioche or challah if you have it.
- Soak each slice 20–30 seconds a side. Thick bread can take longer; thin bread cannot.
- Cook on medium in butter, about 3 minutes a side, until deep golden.
- Hold finished slices in a 200°F oven so the whole batch lands hot.
Classic French Toast
Serves 4 · 20 min total · ≈390 cal for two slices
Ingredients
- 8 slices day-old brioche or challah, cut 3/4-inch thick
- 4 large eggs
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- Butter for the pan
Instructions
- Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a wide shallow dish until completely uniform — streaks of unmixed egg cook into scrambled patches.
- Heat a large skillet or griddle over medium and melt a knob of butter. Medium is the whole game: hotter and the outside sets before the custard cooks through.
- Soak a slice 20–30 seconds a side. It should feel heavy but not floppy. Let the excess drip off.
- Cook 3 minutes, until deep golden, then flip and give it 2–3 minutes more.
- Keep finished slices on a rack in a 200°F oven while you work through the rest. Stacking them on a plate steams the crust soft.
Macro note: Swapping to whole-grain bread and skipping the sugar in the custard takes it to about 300 cal for two slices with 6g of fiber.
Frequently asked questions
What bread is best for french toast?
Day-old brioche or challah cut 3/4-inch to 1-inch thick. Both are enriched and sturdy enough to soak without disintegrating. Thick-cut sourdough works well too. Fresh, thin sandwich bread is the one combination to avoid.
Why is the middle still soggy?
The pan was too hot, so the crust browned before the custard set. Drop to medium and give each side a full 3 minutes. If your bread is very thick, finish the slices in a 350°F oven for 5 minutes.
Can I use fresh bread?
Yes, if you dry it out first. Lay the slices on a rack in a 275°F oven for about 10 minutes — you want them dry to the touch, not toasted. That gets fresh bread close to day-old.