What's the best bread for French toast?

Challah and brioche are top choices for their rich, eggy texture, but any good-quality white bread works wonderfully. The key is having slightly stale bread (1-2 days old) as it absorbs the custard better without falling apart.

Why is my French toast soggy?

Soggy French toast usually happens when the bread is too fresh, soaked too long, or cooked at too low a temperature. Make sure your pan is properly heated before adding the bread, and don't rush the cooking process. If using very fresh bread, try toasting it lightly before soaking.

Can I make the custard mixture ahead of time?

Absolutely! The egg mixture can be prepared the night before and stored in the refrigerator. Just give it a good whisk before using, as some ingredients may settle.

What can I use instead of maple syrup?

Honey, agave nectar, fruit compotes, chocolate sauce, or even a simple sprinkle of cinnamon-sugar all make delicious alternatives to maple syrup. For a lighter option, fresh fruit and a dollop of yogurt work beautifully.

Classic French Toast Recipe

Description

A classic breakfast treat, this French Toast recipe is made with fluffy bread soaked in a rich custard mixture, then cooked to golden perfection. Perfectly crisp on the outside and soft inside, it’s an indulgent way to start the day, topped with powdered sugar or drizzled with maple syrup. Whether enjoyed on a cozy morning or served at a brunch, this comforting and easy recipe is a must-try.

Ingredients

Units Scale

For the French Toast

1 (1-pound) uncut loaf white sandwich bread, challah, or brioche
5 large eggs
1 3/4 cups whole milk, half-and-half, heavy cream, or a combination
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

For Cooking and Serving

3 to 4 tablespoons unsalted butter, divided, plus more for serving
Maple syrup or powdered sugar, for serving

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Instructions

Prepare the Oven
Arrange a rack in the middle of the oven and preheat to 200ºF. Place a wire rack on a rimmed baking sheet to hold the cooked French toast slices warm and crisp while preparing the remaining batches.
Cut the Bread
Slice the loaf of white sandwich bread, challah, or brioche into 3/4-inch to 1-inch-thick slices. This thickness ensures the bread can absorb the custard mixture without falling apart.
Make the Custard Mixture
In a 9×13-inch baking dish, whisk together eggs, milk or cream, sugar, vanilla extract, cinnamon, and salt until fully combined, smooth, and the sugar is dissolved.
Soak the Bread
Place as many bread slices into the custard mixture as can fit in a single layer. Allow the bread to absorb the mixture, flipping each slice once. Soak for about 1 minute per side for white bread or 15 seconds per side for heartier challah or brioche. Transfer soaked slices to the prepared wire rack.
Cook the French Toast
Heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Once melted, add the soaked bread slices, leaving a little space between them. Cook for 3-4 minutes until the bottoms are golden-brown and crisp. Flip and cook the second side for 2-3 minutes until golden. Adjust heat to medium-low if the bread browns too quickly. Transfer cooked slices to the baking sheet in the oven to stay warm.
Repeat and Serve
Repeat the cooking process with the remaining bread slices, adding fresh butter to the pan before each batch. Serve the French Toast warm, topped with maple syrup or a sprinkle of powdered sugar.

Notes

For best results, use slightly stale bread as it absorbs the custard better without becoming soggy.
If you don’t have a wire rack, you can place the cooked slices directly onto a baking sheet, but avoid stacking to ensure crispness.
Brioche provides an extra-rich flavor due to its buttery nature, while challah adds a slight sweetness.
You can add a pinch of nutmeg or a splash of orange zest for an elevated flavor.

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 7
Sodium: 270mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 8g
Cholesterol: 110mg