French Toast
French toast, or eggy bread as many of us grew up calling it, turns slightly stale bread into a golden, custardy breakfast in about 20 minutes. Thick slices soak up a cinnamon egg mixture and are fried in butter until crisp outside and soft within. This recipe makes four slices, enough for two hungry people, and uses ingredients most kitchens already have.
- Total
- 20 min
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 2
- Per serving
- 450kcal
Ingredients and swaps for french toast
Bread matters most. Day-old white bread, brioche or challah cut about 2cm thick takes up the custard without turning to mush. If all you have is fresh bread, spread the slices on a baking tray and dry them in the oven at 160°C (140°C fan), gas 3, for 10 minutes, turning once, then leave them to cool for a few minutes before soaking. If you bake your own, a slice of classic white bread that is a day or two old is ideal.
Whole milk gives the richest custard, but semi-skimmed works too. Vanilla extract is optional, but it rounds out the cinnamon nicely.
Step-by-step french toast
Tap a time to start a timer.
- Mix the custard Beat the eggs in a shallow dish that is wide enough to hold a slice of bread. Whisk in the milk, cinnamon and vanilla extract, if using, until smooth.
- Soak the bread Lay one slice in the custard for about 20–30 seconds, turn it over and soak the other side for the same time. The slice should be soaked through but still hold its shape. Lift it out, let the extra drip off and soak the rest in the same way.
- Fry the first batch Melt half of the butter in a large frying pan over a medium heat until it foams. Fry 2 slices for on each side, until deep golden. Check the heat after the first turn, and turn it down if the outside browns before the middle is set.
- Fry the second batch Wipe out the pan with kitchen paper, melt the rest of the butter and cook the other 2 slices in the same way. Keep the first batch warm on a plate in a low oven, 120°C (100°C fan), gas ½.
- Serve Put 2 slices on each plate, drizzle with the maple syrup and add the berries or banana. Serve while hot.
What to serve with french toast
Maple syrup is the classic topping. Fresh berries, sliced banana, a spoonful of Greek yoghurt or a dusting of icing sugar all go well, and you can add crisp streaky bacon for a sweet and salty plate. For a savoury version, leave out the cinnamon and serve with grilled tomatoes or mushrooms.
To cook it without a frying pan, try air fryer french toast. For something fresh to go alongside, fruit salad with vanilla cream makes an easy brunch spread.
Common problems and fixes for French Toast
- The French toast is soggy or wet in the middle.
- The bread was soaked too long or fried over too high a heat. Keep the soak to 20–30 seconds per side and cook over a medium heat so the middle sets before the outside darkens.
- The bread falls apart when you pick it up.
- Thin or very fresh bread is too soft. Use slices at least 2cm thick, or dry fresh slices in the oven first, as described under ingredients and swaps.
- The butter burns before the toast is golden.
- The pan is too hot. Wipe out any burnt butter, lower the heat and add a fresh knob. A teaspoon of oil with the butter also helps.
Frequently asked questions about French Toast
Why is my French toast soggy in the middle?
Usually the bread has soaked for too long, or the pan is too hot and the outside browns before the egg inside has set. Soak briefly and fry over a medium heat for 2–3 minutes a side.
Can you freeze French toast?
Yes, for up to 2 months. Cool the cooked slices, freeze them in a single layer on a tray, then bag them up. Reheat from frozen in a toaster or in the oven at 180°C (160°C fan), gas 4, for 8–10 minutes until hot through.
Which bread is best?
Thick slices of white bread, brioche or challah. Day-old bread is better than fresh because it soaks up the custard without collapsing.
Can I make it without milk?
Yes. Oat or almond milk work in the same quantity, and the toast stays just as golden. Whole milk gives the richest custard.
How did you like the recipe?
4.9 / 5 · 31 ratings
