There are few things that signal a slow, welcome weekend morning quite like the scent of warm cinnamon, vanilla, and butter toasting in a pan. This French toast recipe is the result of many such mornings in my own kitchen, a recipe I’ve tweaked and refined until it reached what my family considers perfection. The secret lies in getting the custard just right – rich enough to feel indulgent, but light enough that it doesn’t make the bread heavy. After testing this recipe five times, I finally got it just right. The result is slices of toast with gloriously crisp, caramelised edges that give way to a soft, creamy, almost pudding-like centre. It’s a truly special breakfast that turns a simple loaf of bread into something extraordinary.

This is the kind of dish that works beautifully for a lazy Sunday brunch with family, or even as a comforting breakfast-for-dinner treat when you need a little pick-me-up. Known in France as pain perdu or “lost bread,” it was originally a clever way to use up stale bread, transforming it into something wonderful. While its origins are frugal, our version feels utterly luxurious. Everyone seems to love this particular method, and it always gets compliments when we have guests over. It’s a straightforward recipe that delivers a truly memorable meal.

Recipe Overview

This French toast recipe focuses on creating the perfect texture: a beautifully browned, buttery crust with a tender, custardy interior. The flavour profile is classic and warm, with notes of sweet vanilla and a gentle hint of cinnamon and nutmeg. I discovered that adding just a splash of double cream to the egg mixture makes a world of difference, yielding a much richer and more satisfying result than using milk alone. It’s a small change that elevates the entire dish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 people (makes 8 slices)
• Difficulty: Easy

Why You’ll Love This French Toast Recipe

• Genuine Flavour: We use real vanilla extract and a touch of nutmeg to create a custard that’s rich and aromatic. The balance of sweet and spice is delicate, allowing the flavour of the buttery, toasted bread to shine through.
• Ready in Under 30 Minutes: From whisking the custard to serving the golden-brown slices, this entire breakfast comes together in about 25 minutes, making it ideal for a special meal that doesn’t require hours in the kitchen.
• Flexible Recipe: This method works with various types of bread. While I recommend brioche or challah, a thick-cut white farmhouse loaf or even a sturdy sourdough will also yield fantastic results. You can also adjust the spices to your liking.
• Great for a Weekend Brunch: This is a wonderful centrepiece for a weekend brunch. It feels special and indulgent, setting a relaxed and happy tone for the day ahead. It’s also a fantastic addition to a holiday breakfast spread alongside some savoury options like my Bacon Brown Sugar Chicken Tenders.
• Family Tested: This is the one breakfast my children request for their birthdays every single year. Seeing their faces light up when I bring a warm platter to the table is just the best feeling.

French Toast Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

The quality of your ingredients will really make a difference here, especially the bread and vanilla. I always opt for a good quality vanilla extract, like Nielsen-Massey, as its flavour is so much purer than imitation essence. The bread should be a day or two old; stale bread soaks up the custard much better without falling apart.

• 8 thick slices (about 2-2.5 cm) of day-old brioche, challah, or white bread
• 4 large free-range eggs
• 120ml whole milk
• 60ml double cream
• 2 tablespoons caster sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• A pinch of fine sea salt
• 50g unsalted butter, for frying
• For Serving (Optional):
• Maple syrup
• Icing sugar
• Fresh berries (strawberries, blueberries, raspberries)
• A dollop of Greek yoghurt or crème fraîche

Sophia’s Tip: If your bread is fresh, you can dry it out slightly. Lay the slices on a wire rack for a few hours, or place them in a low oven (around 140°C / 120°C fan) for 10-15 minutes until they feel slightly dry to the touch but not toasted.

How to Make French Toast

The process is quite straightforward. The key is to work efficiently, ensuring the bread is perfectly soaked but not saturated, and the pan is at the right temperature for that perfect golden-brown crust.

1. Prepare the Custard Mixture: In a shallow dish or a pie plate wide enough to fit a slice of bread, crack the 4 large eggs. Add the 2 tablespoons of caster sugar and the pinch of salt. Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly pale and frothy.
2. Add Liquids and Spices: Pour in the 120ml of whole milk, 60ml of double cream, and 1 teaspoon of vanilla extract. Sprinkle in the 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Whisk everything together until the custard is smooth and homogenous. Let it sit for 5 minutes for the flavours to meld.
3. Soak the Bread: Working one slice at a time, place a piece of bread into the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to absorb the liquid but not become completely saturated and floppy. What works best for me is to gently press down on the slice to encourage absorption. Lift it out of the custard and let any excess drip off.
4. Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt and foam. Swirl it around to coat the bottom of the pan.
5. Cook the French Toast: Carefully place 2 or 3 soaked slices of bread into the hot pan, ensuring you don’t overcrowd it. Cook for 2-4 minutes on the first side, until the bottom is a deep golden brown and beautifully caramelised. You can peek by lifting a corner with a spatula.
6. Flip and Finish: Flip the slices over and cook for another 2-3 minutes on the second side until it matches the first. The centre should be cooked through and feel slightly springy to the touch.
7. Keep Warm: As each batch is cooked, transfer the French toast to a wire rack set over a baking sheet and place it in a low oven (around 100°C) to keep warm while you cook the remaining slices. Add more butter to the pan for each new batch.
8. Serve Immediately: Serve the warm French toast dusted with icing sugar, drizzled with maple syrup, and topped with fresh berries.

Tips From My Kitchen

• Temperature Control: Medium heat is your best friend. If the pan is too hot, the butter will burn and the outside of the toast will scorch before the eggy custard inside has a chance to cook. If it’s too cool, the bread will absorb too much butter and become greasy rather than crisp.
• The Secret Step: I learned that letting the whisked custard rest for about 5 minutes before you start dipping the bread makes a noticeable difference. It gives the sugar and salt time to fully dissolve and the spices a chance to infuse the liquid, resulting in a more flavourful end product.
• Make-Ahead: You can prepare the custard mixture up to 24 hours in advance. Just give it a good whisk before using it. Store it in an airtight container in the fridge. This is great for making morning prep even faster.
• Storage: Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I recommend popping it in a toaster on a low setting or placing it on a baking sheet in a 180°C oven for 5-7 minutes until warmed through and crisp again.

Equipment You’ll Need

• Large non-stick frying pan or skillet
• Shallow dish (like a pie plate or brownie tin)
• Whisk
• Spatula or fish slice
• Wire cooling rack

Delicious Variations to Try

Once you have the basic technique down, this recipe is wonderfully adaptable. Here are a few variations we enjoy in my house:

• Orange & Cardamom: Add the finely grated zest of one orange and 1/4 teaspoon of ground cardamom to the custard mixture for a fragrant, slightly more sophisticated flavour. It’s absolutely beautiful.
• Vegan Option: For a plant-based version, use a thick-cut vegan brioche or sourdough. Swap the eggs for 120ml of a liquid vegan egg replacer, use oat or soy milk instead of dairy, and use a plant-based double cream alternative. Fry in a quality vegan butter or coconut oil.
• Chocolate-Stuffed French Toast: This is a real treat! Take two thinner slices of brioche and spread a layer of chocolate-hazelnut spread between them to make a sandwich. Press the edges together firmly, then dip the entire sandwich in the custard and fry as directed. If you love decadent chocolate desserts, you might also like my recipe for rich Biscoff Truffles.

What to Serve With French Toast

While this French toast is glorious on its own, a few simple accompaniments can turn it into a full-blown feast. Here’s what I recommend:

• Crispy Bacon or Sausages: The salty, savoury flavour of well-cooked bacon or good quality breakfast sausages provides a perfect contrast to the sweet toast.
• Fresh Fruit Salad: A simple bowl of mixed berries, sliced melon, and citrus segments adds a fresh, light element that cuts through the richness of the dish.
• A Good Cup of Coffee: A freshly brewed pot of strong coffee or a foamy cappuccino is the ideal drink pairing for a leisurely brunch.

Frequently Asked Questions

French Toast Recipe

A classic brunch favorite featuring thick slices of day-old bread soaked in a rich, spiced custard and fried to golden-brown perfection.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: French

Calories: 598

Ingredients Method Notes

Ingredients

  

• 8 thick slices about 2-2.5 cm of day-old brioche, challah, or white bread
• 4 large free-range eggs
• 120 ml whole milk
• 60 ml double cream
• 2 tablespoons caster sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• A pinch of fine sea salt
• 50 g unsalted butter for frying

For Serving (Optional)

• Maple syrup
• Icing sugar
• Fresh berries strawberries, blueberries, raspberries
• A dollop of Greek yoghurt or crème fraîche

Method

 

1. Prepare the Custard Mixture: In a shallow dish or a pie plate wide enough to fit a slice of bread, crack the 4 large eggs. Add the 2 tablespoons of caster sugar and the pinch of salt. Whisk vigorously until the yolks and whites are completely combined and the mixture is slightly pale and frothy.
2. Add Liquids and Spices: Pour in the 120ml of whole milk, 60ml of double cream, and 1 teaspoon of vanilla extract. Sprinkle in the 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Whisk everything together until the custard is smooth and homogenous. Let it sit for 5 minutes for the flavours to meld.
3. Soak the Bread: Working one slice at a time, place a piece of bread into the custard mixture. Let it soak for about 20-30 seconds per side. You want the bread to absorb the liquid but not become completely saturated and floppy. What works best for me is to gently press down on the slice to encourage absorption. Lift it out of the custard and let any excess drip off.
4. Heat the Pan: Place a large non-stick frying pan or skillet over a medium heat. Add about a tablespoon of the unsalted butter and let it melt and foam. Swirl it around to coat the bottom of the pan.
5. Cook the French Toast: Carefully place 2 or 3 soaked slices of bread into the hot pan, ensuring you don't overcrowd it. Cook for 2-4 minutes on the first side, until the bottom is a deep golden brown and beautifully caramelised. You can peek by lifting a corner with a spatula.
6. Flip and Finish: Flip the slices over and cook for another 2-3 minutes on the second side until it matches the first. The centre should be cooked through and feel slightly springy to the touch.
7. Keep Warm: As each batch is cooked, transfer the French toast to a wire rack set over a baking sheet and place it in a low oven (around 100°C) to keep warm while you cook the remaining slices. Add more butter to the pan for each new batch.
8. Serve Immediately: Serve the warm French toast dusted with icing sugar, drizzled with maple syrup, and topped with fresh berries.

Notes

For the best texture, use day-old bread as it absorbs the custard better without falling apart. Serve immediately for best results.

I truly hope you enjoy making this French toast recipe. It’s more than just a breakfast in our home; it’s a little ritual that brings us all together around the table. There’s something so satisfying about mastering a simple dish and making it truly special. If you’re looking for another weekend baking project, my Peach Crumb Cheesecake is always a hit. Please let me know how you get on in the comments below – I’d love to hear about it!

Happy cooking,
Sophia