What can I use instead of whole milk?

Soy, almond, oat, or coconut milk can replace the whole milk in this recipe. Cream or half and half can also be used when a richer custard is wanted. Different milks may shift the flavor and richness, but the bread still needs the same brief soak on each side. Mix the eggs and chosen milk thoroughly before dipping any slices.

Can I make French toast for two?

Yes, make only as many slices as needed and keep the remaining bread undipped. The recipe yields eight slices, or two slices per serving. If reducing the batch, keep the egg-and-milk proportions consistent so the custard still coats the bread properly. Cook in batches without crowding the pan, because crowded slices are harder to monitor for browning.

Can I cook French toast in the oven?

Yes, the article gives an oven method for making a larger amount at once. Place the French toast on a lined baking sheet and bake at 180C or 350F for about 20 minutes. Turn the slices halfway through so both sides cook evenly. This method is especially useful when a fry pan would require many separate batches.

Why is my French toast soggy?

Fresh bread is usually the reason French toast turns soggy. It contains more moisture, so it does not absorb the egg mixture as effectively as stale bread. Slice fresh bread and leave it uncovered for a few hours or overnight before using it. Also check the center while cooking; it should spring back when pressed rather than feel wet.

What bread is best for French toast?

Any type of bread can work, provided it is a little old and stale. Brioche, white sandwich bread, sourdough, and crusty bread are all listed options. Thick or thin slices are acceptable, although they need different cooking times to cook through. Slices around 1 inch or 2 to 3 cm thick are specifically recommended for this recipe.

Classic French Toast with Cinnamon Vanilla Custard

By Miles CarrOct 8, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Ready in 30 minutes, this classic French toast uses everyday eggs, milk, and stale bread for a practical breakfast or brunch. Each slice soaks up a lightly sweetened custard, then cooks to a browned exterior with a soft, springy center.

Whisk room-temperature eggs thoroughly with milk, optional sugar, and optional cinnamon and vanilla essence. Whole milk is used in the recipe, while cream, half and half, or specified plant milks can change the richness. Stale bread is the key choice: dry slices absorb the custard without becoming soggy. Cut it about 1 inch thick, then soak each side for 30 seconds.

Cook the dipped slices in a buttered medium fry pan over medium to medium-low heat for about 5 minutes per side. Watch the color every few minutes so the butter does not burn before the middle cooks. Press the center to check progress; when it springs back like a cake, the custard has cooked through. Fresh bread is the most common problem because its moisture makes the finished toast soggy.

Serve the French toast with maple syrup, or use the optional cinnamon and vanilla when pairing it with berries and whipped cream. The custard mixture can be whisked ahead and refrigerated overnight, leaving only dipping and frying for the morning.

Why you'll love this recipe

Gets breakfast on the table in 30 minutes because the custard takes minutes to whisk and each batch cooks directly in a buttered fry pan.
Uses common refrigerator and pantry staples, including eggs, milk, bread, and optional flavorings, so there is no need to buy specialized breakfast ingredients.
Cuts morning work by allowing the custard mixture to be prepared ahead, leaving the bread soaking and pan cooking for when you are ready.
Works with nearly any bread on hand, from brioche to sandwich bread or sourdough, as long as the slices are stale enough to absorb custard.
Avoids special equipment because a mixing bowl, whisk, and medium heavy-based fry pan are enough to make the full recipe.
Feeds four with eight slices, while thick bread gives each portion a browned outside and a cooked, springy center rather than a wet middle.

Instructions

Whisk the eggs and milk, plus the sugar, cinnamon, and vanilla if using, until well combined.

Heat a medium-sized fry pan over medium heat and add half a teaspoon of butter.

Dip two bread slices in the egg mixture for 30 seconds.

Flip the bread slices and soak for another 30 seconds.

Place the bread slices in the fry pan and cook for 5 minutes on each side over medium to medium-low heat, checking every few minutes to make sure they are not burning.

Press the center of the toast; if it springs back, it is cooked through.

Repeat with the remaining bread slices and serve with maple syrup.

FAQ

Yes, the custard mixture can be made in advance and kept in the refrigerator overnight. That leaves only dipping and frying to do in the morning. Whisk it again before using if it has been sitting, so the eggs and milk are evenly combined. Wait to soak the bread until the pan is heating, since stale bread can take up the mixture quickly.

Classic French Toast with Cinnamon Vanilla Custard

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