I finally nailed the Ultimate French Toast Recipe and the result is gloriously crisp, buttery edges with a custardy center that you will shamelessly show off to anyone who walks by.

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I’m obsessed with the smell of butter searing sugar into golden crusts and the oozy, custardy middle that makes me silent while I eat. I call this my Ultimate French Toast Recipe because nothing else hits like it on a lazy weekend.

People always ask What Is The Best Bread For French Toast and I’ll shout brioche without shame. I love the way real maple syrup pools and the faint orange zest lifts every bite.

But mostly I love that one forkful can flip my whole morning from meh to electric. Pure breakfast sin.

Worth every messy, syrupy second, seriously.

Ingredients

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Basically soft, slightly sweet base that soaks up custard perfectly.
Protein power that makes the custard rich and fluffy.
Adds creaminess and keeps the batter light.
Makes it extra rich and luxuriously silky.
Just enough sweetness and helps with golden browning.
Basically warm, familiar aroma that smells like home.
Spicy warmth, comforting and perfect with syrup.
Highlights flavors and stops things from tasting flat.
For frying; gives crisp, buttery edges and flavor.
Prevents burning and helps get an even crust.
Pretty dusting that adds delicate sweetness and looks nice.
Real, sticky sweetness; the classic finishing touch.
Plus a bright citrus pop that cuts richness.
Basically boozy depth, warm notes and grown-up flavor.

Ingredient Quantities

8 slices day old brioche or challah, each about 1 inch thick (about 1 pound total)

4 large eggs

1 cup whole milk

1/2 cup heavy cream

2 tablespoons granulated sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

4 tablespoons unsalted butter, room temperature for frying

2 tablespoons neutral oil like vegetable or canola, for pan

Powdered sugar, for dusting (about 2 tablespoons, optional)

Real maple syrup, for serving (to taste)

1 teaspoon orange zest, optional but highly recommended

1 tablespoon dark rum or bourbon, optional for depth of flavor

How to Make this

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1. Whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1 teaspoon orange zest and 1 tablespoon dark rum or bourbon if using; taste the custard, it should be slightly sweeter than you think you need.

2. Arrange 8 slices day old brioche or challah on a rack or plate and let them sit a few minutes so they dry a touch; day old bread soaks without falling apart.

3. Pour the custard into a shallow baking dish wide enough to fit a slice flat; press each slice into the custard about 20 to 30 seconds per side for 1 inch thick slices, flip and repeat, pressing gently to get the center soaked but not mushy. If your bread is very dry or thick, let slices sit in the custard for 1 to 2 minutes, flipping once.

4. Heat a large skillet or griddle over medium low heat and add 1 tablespoon neutral oil to coat, then add 1 tablespoon unsalted butter; the oil stops the butter from burning so you get brown and buttery crust.

5. Fry the soaked slices in batches, adding 1 tablespoon butter to the pan before each batch as needed; cook about 3 to 4 minutes per side until deep golden and slightly crisp at the edges, lower the heat if they brown too fast while staying raw inside.

6. For extra custardy centers, after browning both sides finish the pan in a 325 F oven for 3 to 5 minutes, or keep finished slices on a warm baking sheet in a single layer at 200 to 250 F while you cook the rest.

7. Don’t overcrowd the pan, keep heat moderate, and wipe the skillet between batches if burned bits build up, then add fresh butter and oil; this keeps each batch clean and evenly browned.

8. Stack or serve slices hot, dust with powdered sugar if you like, and drizzle real maple syrup to taste; a little extra orange zest on top brightens everything.

9. Leftovers reheat gently in a 350 F oven for 8 to 10 minutes or in a toaster oven; you can also freeze cooked slices separated by parchment and rewarm straight from frozen for an easy breakfast.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Shallow baking dish or rimmed pie plate for soaking the slices
4. Microplane or fine grater for the orange zest
5. Large skillet or cast iron griddle (12 inch ideal)
6. Spatula and/or tongs for flipping
7. Cooling rack or plate to let slices dry and rest
8. Oven-safe baking sheet (to keep finished slices warm or finish in the oven)
9. Measuring cups and spoons

FAQ

Q: Can I use any bread besides brioche or challah? A: Yes, you can, but day old brioche or challah soaks up the custard best and gives a rich, tender interior. If you use sandwich bread or sourdough use thicker slices and reduce soaking time so it doesn't get soggy.

Q: How long should I soak the bread? A: For 1 inch thick slices soak about 20 to 30 seconds per side for a slightly custardy center; if you like it fully soaked, let it rest 1 to 2 minutes per side. Don't over soak or it falls apart when frying.

Q: Do I have to use both milk and heavy cream? A: No, but the combo gives a richer custard and better browning. You can use all whole milk for a lighter version or swap in half and half if that's what you got.

Q: Can I make this ahead and reheat? A: Yep. Bake finished slices at 200F on a sheet pan to keep warm, or refrigerate cooled slices and reheat in a 350F oven for 10 to 12 minutes. Microwaving makes them rubbery, so avoid if you can.

Q: What's the point of adding rum or bourbon and orange zest? A: They add depth and brightness. A tablespoon of booze gives a warm backbone, and the orange zest lifts the whole dish. Both are optional but highly recommended.

Q: How do I get a crispy outside and soft inside? A: Use a mix of butter and a little neutral oil in the pan so the butter browns without burning. Cook over medium heat and don't crowd the pan, flip once when the edges set and the bottom is golden.

Best French Toast Recipe Substitutions and Variations

Bread: stale sourdough, French country loaf, or thick sliced Texas toast work well if you dont have brioche or challah. Slightly stale is best so it soaks without falling apart.
Milk / Heavy cream: swap with 1 cup half and half, or 1 cup whole milk plus 1/4 cup plain yogurt for richness, or use a non dairy milk like oat or full fat coconut milk for extra flavor.
Eggs: use 3 large eggs plus 2 egg yolks for extra custardy texture, or 1 cup silken tofu pureed for a vegan option with 1/2 teaspoon turmeric for color.
Butter / Neutral oil: use all butter if you like the flavor, or use clarified butter or ghee for higher smoke point, or use melted coconut oil for a subtle tropical note; you can also bake the slices in a buttered dish instead of frying.

Pro Tips

1. Use slightly stale bread, not rock hard though. If it’s too fresh the slices will fall apart, but if they’re completely dry they’ll soak up too much custard and get gummy. If you only have fresh brioche press it flat with your hand and let it sit out for 20 minutes.

2. Taste the custard before you dunk the bread. It should be a little sweeter and more seasoned than you think, because the bread dulls flavors. If it needs a lift add a pinch more salt or a splash more vanilla, not just sugar.

3. Don’t skimp on the oil + butter trick. The oil raises the butter’s burn point so you get that buttery browning without smoky burnt butter flavor. Start medium low, and if the outsides brown too fast turn the heat down and give it a minute in the oven to finish.

4. Work in small batches and wipe the pan between them. Those browned bits from earlier slices will darken the next batch fast, so clean the surface, add fresh butter and oil and the results will be consistent. Also keep finished slices warm on a single layer in a low oven so they stay crisp, not soggy from stacking.

Best French Toast Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally nailed the Ultimate French Toast Recipe and the result is gloriously crisp, buttery edges with a custardy center that you will shamelessly show off to anyone who walks by.

Servings

servings

Calories

798

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Shallow baking dish or rimmed pie plate for soaking the slices
4. Microplane or fine grater for the orange zest
5. Large skillet or cast iron griddle (12 inch ideal)
6. Spatula and/or tongs for flipping
7. Cooling rack or plate to let slices dry and rest
8. Oven-safe baking sheet (to keep finished slices warm or finish in the oven)
9. Measuring cups and spoons

Ingredients

8 slices day old brioche or challah, each about 1 inch thick (about 1 pound total)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
4 tablespoons unsalted butter, room temperature for frying
2 tablespoons neutral oil like vegetable or canola, for pan
Powdered sugar, for dusting (about 2 tablespoons, optional)
Real maple syrup, for serving (to taste)
1 teaspoon orange zest, optional but highly recommended
1 tablespoon dark rum or bourbon, optional for depth of flavor

Directions

Whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla, 1 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt, 1 teaspoon orange zest and 1 tablespoon dark rum or bourbon if using; taste the custard, it should be slightly sweeter than you think you need.
Arrange 8 slices day old brioche or challah on a rack or plate and let them sit a few minutes so they dry a touch; day old bread soaks without falling apart.
Pour the custard into a shallow baking dish wide enough to fit a slice flat; press each slice into the custard about 20 to 30 seconds per side for 1 inch thick slices, flip and repeat, pressing gently to get the center soaked but not mushy. If your bread is very dry or thick, let slices sit in the custard for 1 to 2 minutes, flipping once.
Heat a large skillet or griddle over medium low heat and add 1 tablespoon neutral oil to coat, then add 1 tablespoon unsalted butter; the oil stops the butter from burning so you get brown and buttery crust.
Fry the soaked slices in batches, adding 1 tablespoon butter to the pan before each batch as needed; cook about 3 to 4 minutes per side until deep golden and slightly crisp at the edges, lower the heat if they brown too fast while staying raw inside.
For extra custardy centers, after browning both sides finish the pan in a 325 F oven for 3 to 5 minutes, or keep finished slices on a warm baking sheet in a single layer at 200 to 250 F while you cook the rest.
Don’t overcrowd the pan, keep heat moderate, and wipe the skillet between batches if burned bits build up, then add fresh butter and oil; this keeps each batch clean and evenly browned.
Stack or serve slices hot, dust with powdered sugar if you like, and drizzle real maple syrup to taste; a little extra orange zest on top brightens everything.
Leftovers reheat gently in a 350 F oven for 8 to 10 minutes or in a toaster oven; you can also freeze cooked slices separated by parchment and rewarm straight from frozen for an easy breakfast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.