French Toast

Ingredients

• 6 slicesbread (the original recipe uses regular white bread)
• 2eggs
• 120 ml (½ cup)milk (the original recipe uses full-fat milk)
• 12 g (1 tbsp)sugar
• a dropvanilla extract
• a pinchground cinnamon
• 28–42 g (2–3 tbsp)butter (the original recipe uses salted butter)

Instructions

1. 1

   Mix the custard

   In a deep, wide bowl, whisk together the eggs, milk, sugar, vanilla extract and cinnamon.

2. 2

   Heat the pan

   Warm a griddle over medium-high heat. When it is hot, lower the heat to low-medium, add a knob of butter and spread it over the surface.

3. 3

   Soak and cook

   Dip each bread slice in the egg mixture for 15–20 seconds on each side, then place it in the buttered pan. Cook for 2–3 minutes per side, or until golden brown.

4. 4

   Serve while hot

   Serve hot with berries and maple syrup or honey, if you like.

What is French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked until browned, a thrifty way to make stale or plain bread into a warm breakfast. Despite its name, versions of egg-soaked bread appear in many food traditions, so its history is not limited to France.

This version uses sugar, vanilla and cinnamon for a gently sweet flavour. White bread gives it a soft centre while the butter helps the outside turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 18g protein, 51g carbs, 27g fat.

Most of the carbohydrates come from the bread and sugar, while butter supplies much of the fat and eggs contribute protein and some fat. Milk adds a smaller amount of protein and carbohydrate. Pair a serving with berries or other fruit for a balanced plate, and add yoghurt if you want more protein.

Choosing the bread

Bread slices: Regular white bread is the stated choice and soaks up the mixture readily. If the slices are very thin or soft, dip them briefly and handle them carefully so they do not break.

Mixing the coating

Even mixture: Whisk the eggs, milk, sugar, vanilla and cinnamon until the eggs are blended through the milk. This helps each slice pick up a consistent coating.

Cinnamon: A pinch gives a subtle spice note; stir it in well so it does not sit in clumps on the surface.

Getting the soak right

Timing: The recipe calls for 15–20 seconds on each side. That gives the bread time to absorb some mixture without leaving it so saturated that it is difficult to lift.

Handling: Let excess mixture drip back into the bowl before moving each slice to the pan.

Cooking to a golden finish

Heat: Start the griddle at medium-high, then reduce it to low-medium once hot, as the method directs. This gives the bread time to cook through as its surface browns.

Doneness: Cook each side for 2–3 minutes and look for a golden-brown exterior. If it colours too quickly, lower the heat.

Serving ideas

Sweet toppings: The method suggests berries with maple syrup or honey. Add them just before serving so the toast stays warm and the topping does not soften its browned surface.

Alongside: For a more filling breakfast, serve it with plain yoghurt or fresh fruit; keep syrup or honey on the side so everyone can choose how much to add.

Recipe notes & tips

• Whisk the egg mixture again if the cinnamon settles while you are dipping the bread.
• Use a wide bowl so the slices can lie flat in the mixture.
• Keep the butter spread across the pan to help the bread brown evenly.
• Cook in batches if needed, adding a little butter to the pan between batches.
• Serve as soon as the slices are cooked for the best contrast between the browned outside and soft centre.

Variations

• Use thicker bread: Give the slices a little longer in the mixture so the centres absorb some coating.
• Add nutmeg: Replace some of the cinnamon with a small pinch of nutmeg.
• Use brown sugar: Swap it for the white sugar for a deeper sweetness.
• Add citrus: Stir a little finely grated orange zest into the egg mixture.
• Serve with fruit: Top with sliced banana or berries instead of syrup.

Common mistakes to avoid

• Soaking too long: The bread can become fragile and soggy; stick to 15–20 seconds per side.
• Pan too hot: The outside may brown before the centre cooks; lower the heat to low-medium after preheating.
• Skipping the butter spread: Uneven patches can brown inconsistently; coat the cooking surface before adding each batch.
• Crowding the griddle: Slices can be awkward to turn; cook in batches if they do not fit comfortably.
• Turning too soon: The surface may tear or stick; let each side cook for 2–3 minutes before checking for a golden colour.

How to store

Refrigerate leftover French toast in an airtight container for up to 3 days. Reheat in a frying pan over low heat or in a toaster oven until warmed through; the surface may be less crisp than when freshly cooked.

Frequently asked questions