Decadent French Toast: the Perfect Egg to Milk Ratio

Ingredients

• 4 large eggs (240 ml)large eggs
• 240 ml (1 cup)whole milk
• 5 ml (1 teaspoon)vanilla extract
• 2 g (1/2 teaspoon)ground cinnamon
• a pinchsalt
• 8 slicesbrioche or thick-cut white bread
• 30 g (2 tablespoons)unsalted butter

Instructions

1. 1

   Whisk the custard

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

2. 2

   Soak the bread

   Dip each slice into the custard and let it soak for about 30 seconds on each side.

3. 3

   Heat the pan

   Preheat a griddle or skillet over medium heat. Add 15 g (1 tablespoon) of the butter and let it melt.

4. 4

   Cook until golden

   Place the soaked slices in the skillet and cook for 2–3 minutes, until golden brown. Flip and cook the other side.

5. 5

   Serve the toast

   Transfer the cooked French toast to serving plates and add your favourite toppings.

What is French toast?

French toast is bread dipped in an egg-and-milk mixture and cooked in a pan. Versions of this practical way to use bread have appeared in different food traditions; its name alone does not establish a single origin.

This version uses brioche or thick-cut white bread, with vanilla and cinnamon for flavour. The egg-and-milk custard gives the slices a soft centre and a browned surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 10g protein, 35g carbs, 15g fat.

The bread supplies most of the carbohydrates, while eggs contribute protein and the eggs, whole milk and butter provide much of the fat. Pair a serving with fruit or yoghurt to add freshness and round out the plate.

Why this egg-to-milk ratio works

Custard base: four eggs mixed with 240 ml of milk make enough coating for eight slices. Whisk until the mixture looks uniform so the seasonings and egg are distributed evenly.

Bread choice: brioche brings a buttery, tender texture, while thick-cut white bread offers a more neutral base. Either option should be sturdy enough to handle a brief soak.

Soaking without sogginess

Short soak: give each slice about 30 seconds on each side, as directed. This lets the custard penetrate while keeping the bread manageable to lift into the pan.

Careful handling: move soaked slices gently, especially if using soft brioche. Let excess custard drip back into the bowl before cooking.

Getting a golden finish

Pan heat: use medium heat and allow the skillet or griddle to warm before adding the bread. The recipe gives a cooking time of 2–3 minutes for the first side, with golden brown as the visual cue.

Butter: melt 15 g for the first batch, then cook the slices without crowding the pan. Flip once the underside is golden and cook the other side.

Seasoning the custard

Vanilla and cinnamon: whisk both into the eggs and milk rather than sprinkling them over the bread. This spreads their flavour through the slices.

Salt: a pinch rounds out the custard. Whisk thoroughly so it does not remain in one spot.

Serving ideas

Toppings: serve the toast straight from the pan with your preferred toppings. Fresh fruit, yoghurt or a little syrup can complement the warm cinnamon and vanilla.

For a meal: pair it with fruit or yoghurt for a fresh contrast, or add eggs on the side if you want a more substantial brunch.

Recipe notes & tips

• Whisk the custard until the cinnamon is evenly dispersed.
• Use bread slices thick enough to hold together after soaking.
• Time the soak at about 30 seconds per side.
• Let excess custard drip off before transferring each slice to the pan.
• Cook over medium heat and use the golden colour as your cue to flip.
• Serve soon after cooking for the best contrast between the browned exterior and soft centre.

Variations

• Use brioche: choose it for a rich, tender result.
• Use white bread: pick thick-cut slices for a more neutral flavour.
• Add fruit: serve with fresh berries or sliced banana.
• Add syrup: drizzle a little over the toast just before serving.
• Serve with yoghurt: add a spoonful alongside for a cool contrast.

Common mistakes to avoid

• Over-soaking: the slices can become difficult to handle; stick to about 30 seconds per side.
• Uneven custard: cinnamon may clump or settle; whisk the mixture thoroughly before dipping.
• Crowded skillet: the slices are harder to turn; cook in batches if needed.
• Pan too hot: the outside may brown before the centre cooks; keep the heat at medium.
• Flipping too soon: the slice may tear; wait for the underside to turn golden brown.

How to store

Refrigerate leftover French toast in a covered container and use within 2 days. Reheat in a skillet over low to medium heat or in a toaster oven until warmed through.

Frequently asked questions