How to Make Perfect French Toast
Good French toast is a custardy, golden, caramelised slice of heaven. The secret is thick bread, a proper custard soak, and medium heat. It turns stale bread into the most elegant breakfast you can make. It's also ridiculously easy.
Total time: 15 min · Servings: 4 slices
Ingredients
- 4 thick slices of brioche or challah bread (at least 2cm thick — day-old is ideal)
- 3 large eggs
- 120ml whole milk or cream
- 1 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- Butter for cooking
- To serve: maple syrup, powdered sugar, fresh berries, whipped cream
Instructions
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Make the custard: Whisk eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow dish (a pie plate works perfectly) until well combined.
Tip: The ratio is about 3 eggs to 120ml milk. Too much milk makes the custard watery; too little makes it eggy. -
Soak the bread: Dip each bread slice into the custard, letting it soak for 20–30 seconds per side. The bread should absorb the custard without falling apart.
Tip: Thick, slightly stale bread is key. Fresh soft bread disintegrates in the custard. Brioche, challah, or Texas toast are ideal because they're sturdy and rich. -
Cook: Melt a generous knob of butter in a non-stick pan over medium heat. When the butter foams and the foam subsides, add the soaked bread. Cook for 3–4 minutes per side until deep golden brown.
Tip: Medium heat is essential. Too high and the outside burns while the centre stays raw custard. You want a slow, even caramelisation. -
Serve: Plate immediately. Dust with powdered sugar, top with fresh berries and a drizzle of maple syrup. A dollop of whipped cream takes it over the top.
Tip: A light dusting of powdered sugar through a sieve looks incredibly elegant for zero effort.
Pro Tips
- Day-old bread absorbs the custard perfectly without falling apart. If your bread is fresh, leave the slices out uncovered for a few hours to dry slightly, or toast very lightly.
- Brioche is the best bread for French toast — it's enriched with butter and eggs, so it's naturally rich and holds the custard beautifully.
- For an indulgent twist: add 1 tablespoon of orange zest to the custard. The brightness of the orange against the vanilla and cinnamon is extraordinary.
Frequently Asked Questions
What is the best bread for French toast?
Brioche is the gold standard — rich, buttery, and sturdy enough to soak custard without falling apart. Challah is equally excellent. Thick-sliced white bread works well too. Avoid thin, soft sandwich bread.
Why is my French toast soggy in the middle?
Either the bread slices are too thin (use at least 2cm thick), the custard soak was too long, or the heat was too low. Medium heat and a 20–30 second soak per side is the sweet spot.
Can I make French toast ahead of time?
You can soak the bread in custard the night before and refrigerate. In the morning, cook as directed — this actually makes the custard penetrate more evenly. Don't cook ahead though — French toast is best straight from the pan.
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