Basic French Toast

French toast is a fantastic way to kick off a weekend. Use stale bread and the right technique to get it crispy on the outside and custard-like on the inside.

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Square pieces of bread soaking in egg custard. French Toast cooking on a square griddle. French toast with blueberries and mandarins on a white plate with orange napkin. French toast with blueberries and mandarins and maple syrup being poured on top. French toast cut into triangles on a white plate with raspberries and blueberries.

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Basic French Toast

  • Prep Time: 10 m
  • Cook Time: 15 m
  • Total Time: 25 m
  • Servings:


  • 2 eggs lightly beaten
  • cups milk
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • 8 to 10 thick slices French or Italian bread ¾-inch thick slices
  • butter to grease the pan


  1. In a wide and shallow bowl, beat the eggs, milk, salt, sugar and vanilla extract together until well combined.
  2. Pre-heat a non-stick skillet over medium heat. While the pan is heating up, soak the first batch of bread slices. The bread should soak in the batter for about 20 to 30 seconds per side.
  3. Add about 2 teaspoons of butter to the skillet and let it melt. Transfer the bread slices from the batter to the skillet, and cook each side until it is golden brown – about 1 to 2 minutes per side. While each batch of bread is finishing, soak the next batch of bread in the batter, and repeat this step until all the bread has been cooked.
  4. You can hold the finished French toast warm in a 200˚ F oven, but it is better to serve it immediately.
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Comments (5)Post a Reply

  1. 1 star
    Don’t know what I did wrong, but this was so soggy that we didn’t eat it and threw it out. I followed the direction exactly.

    1. Sorry you had a problem, Marcia. It sounds like you may have soaked it in the egg mixture too long. Also the type of bread used will have an effect on the texture too. It is best with bread that is a little stale or a heartier bread. If you use a soft white bread, it will have a great chance to become soggy.

  2. This recipe is a keeper, I used Challah bread and added cinnamon. I’m glad I attempted to make this recipe. The first time I made this it didn’t fair so well. I believe it was because I let the bread soak up in the egg/milk mixture longer than what recipe states. Anyhow, loved this recipe. Happy Nee Year

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