This is a delicious, basic French toast recipe made with eggs, milk, and bread. Serve this popular breakfast dish with butter and maple syrup. It's the only French toast recipe you'll need for your family breakfast.
Did you know you can freeze French toast? Make big batches and freeze slices of cooked and cooled French toast in small food storage bags for easy breakfasts throughout the week. Just reheat in the skillet or pop the frozen slices in the toaster.
For a richer French toast, use thick slices of brioche bread or challah, along with whole milk, light cream, or half-and-half. Or make a French toast dessert with sturdy slices of pound cake!
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- 4 large eggs
- 1 teaspoon sugar, optional
- dash salt
- 1 cup milk
- 8 to 10 slices white bread*
- maple syrup or other syrup
Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork or whisk.
Stir the sugar, salt, and milk into the beaten eggs.
- Coat a skillet or griddle with a thin layer of butter, shortening, or oil. Place it over medium-low heat.
- Place the bread slices, one at a time, into the bowl or plate. Let the bread soak up egg mixture for a few seconds and then carefully turn to coat the other side. Coat only as many slices as you will be cooking at one time.
- Transfer the egg-coated bread slices to the hot skillet or griddle. Heat slowly until bottom is golden brown. Turn and brown the other side.
- Serve French toast hot with butter and syrup. See the serving suggestions and tips below.
- Add bacon or sausage and fruit or berries for a hearty breakfast.
*Brioche bread or challah makes rich and delicious French toast.
French Toast Tips and Variations
- Use thick slices of bread and soak it just long enough to absorb the egg mixture, but not so long it becomes saturated.
- Add an extra teaspoon of two of sugar, 1 teaspoon of vanilla, and a teaspoon of cinnamon to the egg mixture for cinnamon spiced French toast.
- If you're serving the French toast all at once, keep slices warm in the oven set on 200 F or "warm" setting while you make subsequent batches.
- Use part light cream, half-and-half, or heavy cream for a silkier, richer egg batter.
- For a change of pace, use toppings instead of syrup for your French toast. Powdered sugar, chocolate chips or nuts, berries, or a streusel mixture are just a few tasty alternatives.
- Freeze extra French toast for another day. Arrange the cooked French toast on a baking sheet, freeze for 1 hour, then seal in freezer bags. Freeze for up to two months. Just reheat the French toast in the toaster or skillet.
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