Golden and Crispy French Toast

This golden and crispy French toast is the kind of breakfast I turn to when I want something cozy and a little indulgent without spending the whole morning in the kitchen. With thick-cut slices of rich bread soaked in a cinnamon-kissed custard, then pan-fried to crisp perfection, this recipe feels fancy but is incredibly easy to make. Whether it’s a slow Sunday or a busy weekday morning, this is one of those recipes I keep in regular rotation.

Why You’ll Love This Recipe

• Quick and simple with no special equipment needed
• Customizable with whatever bread or toppings I have on hand
• Gets crispy on the outside and fluffy inside every time
• Great for feeding a crowd or meal prepping for the week
• Feels like a treat, but takes less than 30 minutes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs
• 1 cup whole milk (or substitute heavy cream for extra richness)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 slices of thick-cut bread (brioche, challah, or Texas toast work best)
• 1 tablespoon butter, for cooking
• 1 tablespoon neutral oil (like canola or avocado), for cooking

directions

Step 1: Make the custard
In a large bowl, I whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt. I make sure the eggs are completely broken up—no streaks—because that’s what gives each slice a smooth, custardy texture.

Step 2: Prep the bread
If my bread is fresh, I’ll dry it out in a 300°F oven for 10 minutes. That way, it soaks up the custard without falling apart. Then I slice it into pieces about ¾ to 1 inch thick.

Step 3: Dip the slices
I dip each slice of bread into the custard for about 10 seconds per side. I want it coated and full of flavor, but not soaked to the point of soggy.

Step 4: Heat the skillet
I heat a nonstick skillet or griddle over medium heat, then add a mix of butter and oil. This helps the bread brown without the butter burning too quickly.

Step 5: Cook until golden
I place the dipped bread into the hot pan and cook each slice for about 2–3 minutes per side. The edges should look set and the bottom should release easily when it’s ready to flip.

Step 6: Keep warm if needed
If I’m making a big batch, I keep the cooked slices warm in a 200°F oven on a baking sheet until everything’s ready to serve.

Servings and timing

• Servings: 3 (2 slices each)
• Prep time: 10 minutes
• Cook time: 10–12 minutes
• Total time: 20–25 minutes

Variations

• Crunchy French toast: I press each custard-dipped slice into crushed cornflakes or graham cracker crumbs before frying.
• Fall spiced: I swap the cinnamon for pumpkin spice and add a splash of maple syrup to the custard.
• Stuffed French toast: I sandwich cream cheese or jam between two slices before dipping and frying.
• Savory twist: I skip the sugar and cinnamon and use herbs and grated cheese in the custard.

Storage/Reheating

• Fridge: I store leftovers in an airtight container for up to 3 days.
• Freezer: I freeze slices in a single layer on a baking sheet, then transfer to a bag.
• Reheat: I toast slices in a 350°F oven or use a toaster oven to keep the outside crisp.

FAQs

What’s the best bread for French toast?

I love using brioche, challah, or Texas toast. They’re thick and soak up the custard without turning to mush. Slightly stale bread works even better.

Can I make French toast ahead of time?

Yes. I make the slices and keep them warm in the oven, or freeze extras for quick breakfasts later. It reheats beautifully in the toaster.

Why is my French toast soggy?

That usually means the bread was too soft or soaked too long. I go for sturdy slices and dip quickly—about 10 seconds per side.

Can I make it dairy-free?

Definitely. I use almond milk or oat milk in the custard, and plant-based butter for cooking. Just make sure to choose a milk that’s unsweetened.

How do I make it extra crispy?

I dip lightly, shake off the excess custard, and sometimes press the bread into crushed cereal or breadcrumbs before cooking. Cooking on medium heat helps it crisp up without burning.

Conclusion

This golden and crispy French toast is the kind of recipe that never lets me down. It’s quick, adaptable, and so satisfying—exactly what I want when I need a breakfast that feels like a hug. Once I found the right balance of custard, bread, and cooking time, it became a go-to I can count on again and again. Whether I’m serving it with berries and maple syrup or just a dusting of powdered sugar, it always hits the spot.

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