A step up from traditional French toast, this French Toast recipe is fluffy with a perfect crust. Serve it up with your favorite toppings for a perfect breakfast.
If you want more of our favorite breakfasts, try this Pancake Recipe or this Waffle Recipe. Then you’ll have all of the basics covered!
For many years, I made a pretty basic French toast. So basic that I didn’t even have a recipe. I’d just combine eggs, milk, and cinnamon in a dish. Sometimes I’d throw in a little bit of sugar.
But then I discovered the secret to make the best French toast ever. It’s one simple ingredient.
Flour.
Super simple, but the flour really does take your French toast up a level (or two). It gives you a perfect crust, which in turn keeps the inside of the bread nice and fluffy.
And the good thing is that it doesn’t make the recipe harder or more time consuming. You can still make this French toast recipe any day of the week!
Ingredients
- Flour: This is the secret ingredient that gives your French toast a nice crust.
- Sugar: The sugar not only adds sweetness, but it helps the bread to brown as well.
- Cinnamon: I like a good amount of cinnamon, so if you aren’t a big cinnamon fan, you can cut back on this amount.
- Salt: You need a little bit of salt to balance the flavors.
- Eggs: I use large eggs. They will mix easier if the are at room temperature.
- Milk: I think milk works perfectly in this recipe, but if you want a little more indulgence, you can use half and half or heavy cream.
- Vanilla: This adds flavor.
- Bread: You can really use any bread, but my favorite is to use either a loaf of French bread or Italian bread. I buy it (or make it) in a loaf, and then cut it into slices myself.
- Butter: You need butter to fry the French toast.
How to Make French Toast
STEP 1: Whisk together the flour, sugar, cinnamon, and salt. You want to do this in a shallow dish – I like to use a pie plate.
STEP 2: Add the eggs and whisk it all together. You might get some clumps (especially with the cinnamon), but continue to whisk until everything is smooth and incorporated.
STEP 3: Last, whisk in the milk and the vanilla. Make sure everything is combined.
STEP 4: Take your bread and dip each side in the custard. You don’t want to set it down to let it completely soak up the custard, but you do want to give it a good dunk.
STEP 5: Melt a tablespoon of butter on your skillet. Add as many slices as will fit, but you don’t want to overcrowd the skillet.
STEP 6: Cook until the bread is browned, then flip and cook the second side. Repeat with the remaining bread, adding more butter in between each batch.
Tips and Tricks
Want to change things up? Use pumpkin pie spice instead of cinnamon. Or use almond extract instead of vanilla extract.
The flour and sugar will sink to the bottom of the dish in-between batches, so I like to give the custard a whisk before dipping each new batch.
If you want to keep the French toast warm while you are working on each batch, heat the oven to 200ºF and place the cooked French toast in the oven until ready to serve.
This is best served the day it is made, but if you do have leftovers, store them in the refrigerator. You can reheat in the microwave, on the stove, or even in the toaster!
Serving Suggestions
Here are some of our favorite French Toast toppers:
- Maple Syrup
- Coconut Syrup
- Strawberry Syrup
- Buttermilk Syrup
- Cinnamon Syrup
- Fresh Berries
More French Toast Recipes
French Toast Cups
Stuffed French Toast
French Toast Sticks
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French Toast
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 10-12 oz French or Italian bread cut into 12 slices
- Butter for cooking*
Instructions
- In a shallow dish, (I like to use a pie plate), whisk together the flour, sugar, cinnamon, and salt.
- Add the eggs and beat well, trying to get rid of any clumps.
- Beat in the milk and the vanilla.
- Heat a skillet over medium heat. Add a tablespoon of butter to the skillet and let it melt.
- Take one slice of the bread and dip it into the custard mixture, allowing each side to soak for a second or two. You don’t want to oversaturate the bread, but you do want it to soak in a bit.
- Place the custard soaked bread on the hot skillet. Repeat with as many slices of bread as you can fit on the skillet.
- Cook until the French toast is browned, about 2-3 minutes, then flip and cook the second side an additional 2-3 minutes.
- Repeat with the remaining bread until all of the bread has been used.
- Serve warm with syrup or toppings of your choice.
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