How to Make French Toast: Easy, Golden and Never Soggy
How to make French toast at home: a simple egg-and-milk recipe in metric and US units, the best bread to use, soak times, pan heat and food-safety tips.
This guide is general information only, not professional financial, legal or technical advice. Menus and rules can vary by device and country.
To make French toast, whisk eggs, milk, a little sugar, vanilla and cinnamon in a shallow dish. Dip slices of day-old bread in the mixture, coating both sides, then cook them in a buttered pan over medium heat for about 2–4 minutes per side, until golden brown and cooked through. Serve hot with syrup or fruit.
The keys are slightly dry bread, a quick but even soak, and moderate heat so the center sets before the outside burns.
Quick Answer
- Custard: 3 large eggs, 180 ml (¾ cup) milk, 1 tablespoon sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon, pinch of salt.
- Bread: 6 slices of day-old bread, about 2 cm (¾ inch) thick.
- Soak: dip each side until moistened but not falling apart.
- Cook: medium heat, about 2–4 minutes per side, until golden and no longer wet in the middle.
- Safety: egg dishes are fully cooked at 71°C (160°F).
Ingredients
Serves 2–3 (makes 6 slices).
| Ingredient | Metric | US |
|---|---|---|
| Large eggs | 3 | 3 |
| Milk (any kind) | 180 ml | ¾ cup |
| Sugar | 12 g | 1 tablespoon |
| Vanilla extract | 5 ml | 1 teaspoon |
| Ground cinnamon | 1 g | ½ teaspoon |
| Salt | a pinch | a pinch |
| Day-old bread | 6 slices | 6 slices |
| Butter for the pan | 15–30 g | 1–2 tablespoons |
To serve: maple syrup, honey, fresh berries, sliced banana, yogurt or a dusting of powdered sugar.
Best Bread for French Toast
Slightly stale bread soaks up custard without turning to mush. Fresh, soft bread absorbs liquid too fast and tears.
- Brioche or challah: rich and soft, very popular. Use slices that have dried out for a day.
- Thick white sandwich bread: easy and budget-friendly.
- Whole-wheat bread: nuttier flavor and more fiber.
- Sourdough or French baguette: chewier with a crisp crust. Give it a longer soak.
If your bread is fresh, lay the slices on a rack for a few hours to dry out, or toast them very lightly in a low oven until the surface feels dry. Our guide to homemade bread is a great way to get a loaf for French toast.
How to Make French Toast Step by Step
- Wash your hands. Then get out a shallow dish, such as a pie plate or baking dish.
- Make the custard. Crack the eggs into the dish and beat them until no streaks of white remain. Whisk in the milk, sugar, vanilla, cinnamon and salt.
- Heat the pan. Put a large skillet or griddle over medium heat. Add a small piece of butter and let it melt and foam.
- Soak the bread. Lay a slice in the custard and let it soak, then turn it and soak the other side. Use the soak chart below as a guide.
- Let it drip. Lift the slice and let the extra custard drip back into the dish for a second or two. This prevents soggy centers.
- Cook the first side. Place the slice in the hot pan. Cook for about 2–4 minutes, until the underside is deep golden brown.
- Flip and finish. Turn it with a spatula and cook the second side for another 2–4 minutes. The center should feel springy, and no wet custard should seep out when you press it.
- Repeat. Add a little more butter for each batch. Don't crowd the pan.
- Serve hot with your favorite toppings.
Soak and Cook Time Chart
Cooking times depend on bread thickness and your stove. Use the color and feel of the toast as your main guide.
| Bread type | Thickness | Soak per side | Cook per side (medium heat) |
|---|---|---|---|
| Sandwich bread | 1–1.5 cm (½ inch) | Quick dip | About 2 minutes |
| Brioche or challah | 2 cm (¾ inch) | Short soak | 2–3 minutes |
| Sourdough or baguette | 2–2.5 cm (¾–1 inch) | Longer soak | 3–4 minutes |
| Very thick slices | 3 cm (1¼ inch) or more | Longest soak, until moist inside | 3–4 minutes, then lower heat to finish |
Custard ratio: about 1 large egg plus 60 ml (¼ cup) of milk for every 2 slices of bread. Scale it up or down using this rule.
Food Safety for French Toast
French toast is an egg dish, so it should be cooked through.
- Cook to 71°C (160°F). FoodSafety.gov lists 160°F as the safe minimum internal temperature for egg dishes. For very thick slices, check the center with an instant-read thermometer.
- No wet centers. If liquid custard oozes out when you press the toast, lower the heat and cook it a little longer.
- Wash up after raw eggs. Clean your hands, the dish, utensils and counters with hot, soapy water after handling raw egg.
- Leftovers: refrigerate within 2 hours (1 hour if it's hotter than 32°C / 90°F). Reheat to 74°C (165°F) before eating.
- Discard leftover custard. Don't save raw egg mixture that bread has been dipped in.
Common Mistakes and Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy, wet center | Over-soaked or fresh bread; heat too high | Use drier bread, soak less, cook on medium |
| Burnt outside | Pan too hot or sugar in custard caramelizing | Turn the heat down; wipe out browned butter between batches |
| Dry and bland | Bread barely dipped | Soak a little longer and season the custard well |
| Streaks of cooked egg white | Eggs not fully beaten | Whisk until the custard is completely smooth |
| Bread falls apart | Very soft bread soaked too long | Dip quickly and use a wide spatula to lift |
Using butter alone can brown quickly. A mix of butter and a little neutral oil gives you flavor with less risk of burning.
Easy Variations
- Dairy-free: use oat, soy or almond milk and cook in oil.
- Savory: skip the sugar, vanilla and cinnamon. Add a pinch of pepper and serve with cheese or a fried egg.
- Stuffed: sandwich cream cheese and jam between two thin slices before dipping.
- Orange: add a little grated orange zest to the custard.
For a full breakfast spread, pair French toast with fluffy pancakes or soft scrambled eggs.
Frequently Asked Questions
What is the best bread for French toast?
Thick, slightly stale bread works best, such as brioche, challah, sourdough or thick-cut sandwich bread. Dry bread soaks up custard evenly without falling apart. Very fresh, thin bread tends to get soggy.
How do you keep French toast from getting soggy?
Use day-old bread, soak it only briefly, and let the extra custard drip off before it goes in the pan. Cook on medium heat so the inside sets before the outside browns too much.
How long do you cook French toast on each side?
Most slices need about 2–4 minutes per side over medium heat. Thin sandwich bread is closer to 2 minutes, while thick slices need longer. It's done when both sides are golden and the center is no longer wet.
Can you make French toast without milk?
Yes. Any plant milk works well. You can also use only eggs with a splash of water, though the toast will be less tender and custardy.
How do you keep French toast warm for a crowd?
Place cooked slices in a single layer on a rack set over a baking sheet in a warm oven while you cook the rest. A rack keeps the bottoms from steaming and going soft.
Can you freeze French toast?
Yes. Cool the slices completely, freeze them in a single layer, then transfer to a freezer bag. Reheat in a toaster or oven until piping hot, at least 74°C (165°F) in the center.