French Toast

VideoQuick 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

Video! How to Make The Best French Toast

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.

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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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148 Comments / Reviews

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Did you make it? Rate it!

  1. Sass

    As my challah was already loaded with orange juice & zest, I didn’t add any zest or liqueur to the egg mixture, but I did add some ground cardamom with the cinnamon, which really took it over the top. Perfect base recipe to play off of depending on what you feel like/what you have in the kitchen.


  2. Debbie WS

    I learn to make French toast for myself as a kid. 2 bread, 1 egg, splash of milk, little sugar, dash of cinnamon and a small dash of nutmeg. As I had a family I just times it to who is eating. I have never liked it with Vanilla. Try it with the Nutmeg,

  3. Teresa

    I haven’t made French toast in ages and just needed a quick reminder what to put in the egg mixture. I would have forgotten the milk. Also i added vanilla extract. Me and my 2 sons love this as a dinner treat now and again


  4. Snuggs

    I made this casserole with Trader Joe’s sliced brioche bread and it was downright deliciousness!


  5. Keisha

    I’m not much of a cook which is why I searched for a “simple” French Toast recipe. FOUND IT! ONly difference is I included cinnamon sugar in both the batter and after the toast was ready. My very picky grandson ate it all. Thanks for sharing


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