This Classic French Toast is everything breakfast should be—rich, custardy on the inside, golden and crispy on the outside, and full of warm vanilla and cinnamon flavor.

Made with thick slices of brioche or challah and a simple egg custard, it’s a comforting dish that works just as well for a special brunch as it does for a cozy weekday morning.

Why You’ll Love This Recipe

Perfectly custardy center – Thanks to the egg and milk mixture

Crisp, golden edges – From sautéing in butter

Warm spice flavor – With vanilla, cinnamon, and a touch of honey

Easy to prep – Just soak, cook, and serve

Versatile – Customize with your favorite toppings

What You’ll Need (Ingredient Highlights)

Thick bread – Brioche, challah, or Texas toast hold up well to soaking

Eggs and yolks – For richness and structure

Whole milk – Creamy and flavorful, helps create a custard base

Vanilla extract & cinnamon – Warm, sweet notes in every bite

Honey – Slightly sweetens the custard naturally

Butter – For crisping up the toast to golden perfection

Pro Tips Before You Start

Dry out the bread – Day-old bread or slightly dried slices soak better

Use whole milk – For the richest custard

Don’t rush the soak – Let the bread sit long enough to absorb flavor

Cook low and slow – Prevents burning and ensures custard sets

Keep warm in the oven – So all slices are served hot

How to Make Classic French Toast

Step 1: Prep the Bread

Slice 1 lb of brioche, challah, or Texas toast into ¾-inch thick slices.

If time allows, let them sit out for 1–2 hours on a wire rack to slightly dry.

Step 2: Make the Custard

In a mixing bowl, whisk together: 6 large eggs, 2 large egg yolks, 1 cup whole milk, ¼ tsp salt, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1 Tbsp warm honey

Whisk until fully combined and the honey is dissolved.

Pour the mixture into a shallow baking dish.

Step 3: Soak the Bread

Preheat a large skillet over medium-low heat and melt 2 Tbsp butter.

Dip 4 slices of bread at a time into the egg custard.

Soak for 30–40 seconds per side, depending on thickness.

Let excess drip back into the dish before transferring to the skillet.

Step 4: Sauté Until Golden

Cook the soaked bread in the skillet for 3–4 minutes per side, until golden brown.

Adjust heat as needed to prevent burning.

Transfer finished slices to a baking sheet and place in a 275°F oven to keep warm.

Repeat with remaining slices, adding more butter as needed.

Step 5: Finish in the Oven

Once all slices are sautéed, keep them in the oven for an additional 10–15 minutes to fully set the custard centers. Serve warm.

Topping Ideas for French Toast

Fresh berries or bananas – Adds a burst of freshness

Maple syrup or honey – A sweet finishing touch

Whipped cream or Greek yogurt – For added richness

Powdered sugar – A light dusting for extra sweetness

Toasted nuts – Adds crunch and flavor

Variations and Substitutions

Use half-and-half for a richer custard

Add a splash of orange zest or liqueur for a flavor twist

Make it dairy-free with almond milk and plant-based butter

Use gluten-free bread for a GF version

Storage Tips

Fridge – Store cooled slices in an airtight container for up to 3 days

Freezer – Freeze in a single layer, then transfer to a bag for up to 2 months

Reheat – Warm in toaster, oven, or skillet until heated through

FAQs

Can I make this ahead of time?
Yes! You can soak the bread and refrigerate overnight or cook ahead and reheat.

What kind of bread works best?
Brioche, challah, and Texas toast are all sturdy and rich—perfect for soaking.

Can I use skim milk?
You can, but the custard will be less rich. Whole milk is best.

Can I omit the honey?
Yes, but it adds a lovely hint of sweetness to the custard.

Why is my French toast soggy?
You may have used thin or fresh bread, or didn’t cook long enough on low heat.

Final Thoughts

This Classic French Toast is everything you want in a breakfast favorite: fluffy inside, crisp outside, and infused with comforting vanilla and cinnamon flavor.

Whether you’re serving it for brunch or a weekday treat, it’s sure to bring warmth and joy to your table.