Welcome, friends! This French toast brunch recipe is my go-to for lazy weekend mornings. It’s the kind of dish that fills the kitchen with the warm scent of cinnamon and vanilla, and it comes together faster than you can brew a pot of coffee.
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I remember the first time I made this for my family – the kids asked for seconds (and thirds!), and my husband said it was the best French toast he’d ever had. The secret? A thick, custardy soak and a hot buttered skillet that gives you those irresistible crispy edges.
Whether you’re hosting a brunch party or just treating yourself, this recipe is forgiving, customizable, and guaranteed to make everyone smile. Let’s get started!
Why You'll Love This Recipe
About the Ingredients
8 thick slices (about 1 inch/2.5 cm) brioche or challah bread
Stale bread works best – it soaks up the custard without falling apart. If your bread is fresh, leave it out for a few hours or toast it lightly. Substitute with sourdough for a tangier flavor.
4 large eggs
Use room-temperature eggs for a smoother custard. If you're in a pinch, place them in warm water for 5 minutes.
1 cup (240 ml) whole milk
Whole milk gives the richest custard. You can substitute with almond milk or oat milk, but the texture will be slightly lighter.
2 tablespoons (25g) granulated sugar
Adds a touch of sweetness. You can use brown sugar for a deeper molasses flavor.
1 teaspoon vanilla extract
Pure vanilla extract is best for flavor. If you don't have it, use 1/2 teaspoon of vanilla bean paste or a pinch of ground vanilla.
1/2 teaspoon ground cinnamon
Cinnamon is the classic spice. Try adding a pinch of nutmeg or cardamom for a twist.
1/4 teaspoon salt
Balances sweetness and enhances flavor. Any fine salt works.
2 tablespoons (28g) unsalted butter, plus more for skillet
Butter adds richness and helps achieve golden brown crust. Use salted butter if that's what you have, but reduce the added salt to a pinch.
Maple syrup, fresh berries, and powdered sugar for serving
Garnish with your favorites – sliced bananas, whipped cream, or a drizzle of honey also work beautifully.
Tips & Tricks
- Use thick-sliced bread (at least 1 inch) so it can absorb the custard without becoming soggy.
- Don't over-soak – a quick dip of about 10 seconds per side is perfect. Over-soaking makes the bread mushy.
- Heat your skillet over medium heat and add butter before each batch. This ensures even browning and prevents sticking.
Pro Tips
Step-by-Step Instructions
1. Whisk the custard
In a shallow dish, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined. The mixture should be smooth and slightly frothy.
2. Preheat the skillet
Place a large nonstick skillet or griddle over medium heat (about 350°F / 175°C). Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
3. Soak the bread
Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds per side. Let any excess drip off – the bread should be moist but not dripping.
4. Cook the first batch
Place 2-3 slices in the hot skillet (do not overcrowd). Cook for 2-3 minutes per side, or until golden brown and slightly crispy on the edges. The center should feel set and spring back when gently pressed.
5. Flip and finish
Carefully flip each slice using a spatula. Cook for another 2-3 minutes, until the second side is golden brown. The internal temperature should reach 165°F (74°C) if you want to be precise.
6. Repeat with remaining
Transfer cooked French toast to a plate and keep warm. Add the remaining tablespoon of butter to the skillet and repeat with the remaining slices.
7. Serve immediately
Stack the French toast on plates, dust with powdered sugar, and serve with maple syrup and fresh berries. Enjoy while warm!
Delicious Variations
Stuffed French Toast
Cut a pocket in each slice and fill with cream cheese and berries before soaking.
Baked French Toast Casserole
Layer bread cubes in a baking dish, pour custard over, refrigerate overnight, and bake at 350°F (175°C) for 35-40 minutes.
Savory French Toast
Omit sugar and vanilla, add a pinch of black pepper and herbs, and serve with avocado and fried eggs.
How to Store French Toast Brunch Recipes
Refrigerator
Store leftover French toast in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a single layer on a baking sheet, then transfer to a zip-top bag. They keep for up to 2 months.
Reheating
Reheat in a toaster, toaster oven, or a skillet over medium heat for 2-3 minutes per side until warmed through and crisp.
Frequently Asked Questions
Q: What is the best bread for French toast?
Thick slices of brioche, challah, or Texas toast are ideal because they are sturdy and absorb the custard well. Avoid thin sandwich bread, which can become soggy.
Q: Can I make French toast without eggs?
Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. The texture will be slightly different but still delicious.
Q: How do I keep French toast from being soggy?
Use thick bread, don't over-soak (10 seconds per side is enough), and cook on medium heat so the custard sets before the outside burns.
Q: Can I prepare French toast the night before?
Yes, assemble the French toast and place it on a baking sheet, cover, and refrigerate overnight. In the morning, cook as directed – you may need to add 1-2 minutes to the cooking time.
Q: Why is my French toast not crispy?
Make sure your skillet is hot enough (medium heat) and use enough butter. Also, avoid overcrowding the pan, which traps steam and makes the toast soft.
I hope you enjoy this French toast brunch recipe as much as we do! What's your favorite topping? Share in the comments below – I'd love to hear your twist. Small steps, big change.
French Toast Brunch Recipes
Make the best French toast for brunch with this easy 30-minute recipe – crispy edges, custardy center, and simple ingredients.
🧂 Ingredients
- 8 thick slices (about 1 inch/2.5 cm) brioche or challah bread
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons (28g) unsalted butter, plus more for skillet
- Maple syrup, fresh berries, and powdered sugar for serving
📋 Instructions
- 1Whisk the custard — In a shallow dish, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined. The mixture should be smooth and slightly frothy.
- 2Preheat the skillet — Place a large nonstick skillet or griddle over medium heat (about 350°F / 175°C). Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- 3Soak the bread — Dip each slice of bread into the egg mixture, allowing it to soak for about 10 seconds per side. Let any excess drip off – the bread should be moist but not dripping.
- 4Cook the first batch — Place 2-3 slices in the hot skillet (do not overcrowd). Cook for 2-3 minutes per side, or until golden brown and slightly crispy on the edges. The center should feel set and spring back when gently pressed.
- 5Flip and finish — Carefully flip each slice using a spatula. Cook for another 2-3 minutes, until the second side is golden brown. The internal temperature should reach 165°F (74°C) if you want to be precise.
- 6Repeat with remaining — Transfer cooked French toast to a plate and keep warm. Add the remaining tablespoon of butter to the skillet and repeat with the remaining slices.
- 7Serve immediately — Stack the French toast on plates, dust with powdered sugar, and serve with maple syrup and fresh berries. Enjoy while warm!
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
