French Toast

VideoBreakfast and BrunchQuick and EasyEggToast

The BEST French Toast! Fluffy and tender on the inside, gloriously browned on the outside. Learn how to make this amazing French toast, from what bread to use, the perfect batter, and how to cook.

Photography Credit: Elise Bauer

Is there nothing better than French toast for Sunday breakfast?

Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite, and most indulgent, breakfast dishes

Best Bread for French Toast

French toast comes out best if you work with thick slices of French or Italian loaf bread that are several days old. That way they’ve had a chance to firm up, which will make the slices hold up better when you dip them in the egg milk mixture and fry them.

Thin slices of fresh bread tend to fall apart or get mushy when you do this, making for lousy French toast.

French Toast Embellishments

  • Powdered Sugar: Many people love to sprinkle powdered sugar over their French toast! Personally I think there’s is plenty enough sugar in the maple syrup, so I don’t bother with adding more.
  • Orange zest and Triple Sec: One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20 some odd years ago, is to add some orange zest and a bit of Triple Sec orange liqueur to the batter for extra zing.

Watch the Video for How to Make French Toast!

French Toast Recipe

  • Prep time: 8 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 4 eggs
  • 2/3 cup milk
  • 2 teaspoons of cinnamon
  • 8 thick slices of 2-day-old bread (better if slightly stale)
  • Butter (can sub vegetable oil)
  • Maple syrup


  • 2 teaspoons freshly grated orange zest
  • 1/4 cup Triple Sec
  • Fresh berries


1 Make the egg mixture: In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using.

2 Soak bread slices in egg mixture: Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it.

3 Fry the french toast: Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread, and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side.

4 Serve hot with butter, maple syrup, and if available, fresh berries.

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Warm French Toast with butter and maple syrup

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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106 Comments / Reviews

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Did you make it? Rate it!

  1. Karen

    A perfect batter! Turned out great for my family (minus the TS…) and we’ll definitely be using this one again. Add some bacon and fried sausage…perfect Saturday morning meal!!!


  2. Teddy

    Hi Elise !

    I’m French and I didn’t know this recipe with cinnamon but…why not !?

    I noticed that you didn’t put sugar before cooking, but in France, after having bathed the slices of bread in the eggs we suck them in order to caramelize when cooking.


  3. Kathy

    I prefer vanilla added and thick bread is better but any bread will do. The ratio is good. I also add nutmeg and my secret is to fry in bacon fat. I save mine from when I make bacon and use it for this and to flavor green beans, cabbage and fried potatoes

  4. Victoria

    Love it , thanks!


  5. Nigel

    Waaay too much cinnamon – I used half the amount and it was still too much. ‘Thick’ slices is a bit misleading – I should have paid more attention the photos and realised it’s actually normal slices. Ended up only able to make 6 pieces that weren’t fully covered. The batter is a lot thinner than I’m used to and sept in making the bread soggy and rubbery. It was okay once doused with copious amounts of maple syrup, but definitely far from the best french toast recipe.


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