Fluffy French Toast

Ingredients

• 8 slicesthick-cut bread (challah, brioche or Texas toast)
• 4 large (200 g)eggs
• 240 ml (1 cup)whole milk
• 15 ml (1 tablespoon)vanilla extract
• 5 g (1 teaspoon)ground cinnamon
• 3 g (1/2 teaspoon)salt
• 30 g (2 tablespoons)unsalted butter, for cooking
• to taste, optionalicing sugar, for dusting
• to taste, optionalmaple syrup, for drizzling
• to taste, optionalfresh berries, for garnish

Instructions

1. 1

   Whisk the custard

   In a mixing bowl, whisk the eggs, milk, vanilla extract, cinnamon and salt until evenly combined.

2. 2

   Soak the bread

   Put the bread slices in the custard for about 30 minutes, turning them once halfway through.

3. 3

   Heat the skillet

   Warm a skillet or griddle over medium heat. Add a tablespoon of butter and let it melt, coating the cooking surface.

4. 4

   Cook the slices

   Set the soaked bread on the skillet and cook for 3–4 minutes per side, until golden brown and cooked through.

5. 5

   Add the toppings

   Move the French toast to plates. Dust with icing sugar, drizzle with maple syrup and add fresh berries if desired.

What is French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked until browned. It is often associated with the French dish pain perdu, traditionally a way to use up stale bread.

Here, a cinnamon-and-vanilla custard and thick-cut bread make a soft-centred version with a golden surface. The long soak helps the custard reach further into the slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 45g carbs, 15g fat.

The bread and milk provide most of the carbohydrates, while eggs contribute protein and butter, eggs and whole milk contribute fat. Serve with fresh berries and consider using a modest drizzle of syrup to balance the plate.

Choosing the bread

Challah or brioche: these enriched breads give the toast a tender, rich texture.

Texas toast: its thick slices are sturdy enough for the long soak. Whichever loaf you choose, keep the slices thick-cut as specified.

Getting the soak right

Long soak: leave the slices in the custard for about 30 minutes, turning them once halfway through. This gives the bread time to take up the egg and milk mixture.

Gentle handling: soaked bread can be delicate, so lift each slice carefully when transferring it to the skillet.

Cooking to a golden finish

Medium heat: cook the slices over medium heat so the outside can brown while the centre cooks through. Very high heat can colour the bread before the middle is ready.

Doneness: allow 3–4 minutes per side and look for a golden-brown surface and a set, cooked-through centre.

Butter and flavour

Butter: it coats the skillet and adds a browned, buttery flavour to the bread. Keep an eye on the pan as the slices cook.

Cinnamon and vanilla: these flavour the custard throughout, while the salt brings balance. Whisk well so the spices are distributed through the mixture.

Serving ideas

Toppings: icing sugar and maple syrup add sweetness, while fresh berries bring a bright, fruity contrast. All are optional, so serve them to suit the table.

On the side: pair the toast with extra fresh fruit or plain yoghurt for a more rounded breakfast or brunch.

Recipe notes & tips

• Whisk the custard thoroughly so the cinnamon and salt are spread evenly.
• Turn the bread once during the 30-minute soak for more even absorption.
• Use a wide dish for the custard so the bread slices can sit in it easily.
• Keep the skillet at medium heat to brown the outside without rushing the centre.
• Add icing sugar, syrup and berries just before serving.

Variations

• Use brioche: its soft, rich crumb makes a particularly tender slice.
• Choose challah: its sturdy texture works well with the long custard soak.
• Try Texas toast: use it for thick, substantial slices.
• Add extra fruit: serve with more fresh berries for a fruity topping.
• Keep it simple: leave off the optional toppings and serve the toast plain.

Common mistakes to avoid

• Skipping the halfway turn: one side may absorb more custard; flip the slices once during the soak.
• Using thin bread: it can become fragile after soaking; stick with thick-cut slices.
• Crowding the skillet: the slices may be harder to turn; cook in batches if needed.
• Cooking over high heat: the outside can brown too quickly; use medium heat.
• Serving before the centre is cooked: give each side 3–4 minutes and check that the slice is cooked through.

How to store

Refrigerate leftover French toast in an airtight container for up to 3 days. Reheat in a skillet over medium-low heat or in a toaster oven until warmed through; add toppings after reheating.

Frequently asked questions