French bread french toast is a warm and hearty breakfast dish. Thick slices of a French loaf soak up a seasoned egg mixture before cooking in a hot skillet. The crust of the French bread holds its shape while the center becomes soft and custardy.
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You can make this meal in about twenty minutes. It uses standard pantry staples and helps use up leftover bread that is starting to go stale. Cooking the slices in butter gives them a rich flavor and a crisp outer edge.
Why You'll Love This Recipe
- Using a sturdy French loaf prevents the slices from falling apart when soaked
- Whisking the egg mixture thoroughly keeps the cinnamon from floating on the surface
- Cooking in batches ensures the pan stays hot enough to brown the bread evenly
Essential Ingredients
- French bread: Look for a standard French loaf or a wide baguette. Slices that are a day or two old absorb the liquid better than fresh bread.
- Eggs: Large eggs bind the milk and spices together to create the custard.
- Milk: Whole milk provides a richer texture, but two percent milk works well.
- Cinnamon and vanilla: These add warm, sweet flavors to the coating.
- Butter: Unsalted butter is used for frying the bread to control the sodium level.
- Strawberries: Tossing fresh sliced strawberries with a little sugar creates a natural syrup for serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare the egg mixture: Crack the eggs into a wide, shallow bowl. Add the milk, cinnamon, and vanilla extract. Whisk everything together vigorously until the cinnamon is fully incorporated into the liquid.
Soak the bread: Slice the French bread into pieces that are about one inch thick. Place a few slices into the egg mixture and turn them over to coat both sides. Do not leave them in the liquid for too long or they will become soggy.
Cook the french toast: Melt a portion of the butter in a large skillet over medium heat. Add the soaked bread slices in a single layer. Cook them until they are browned on the bottom, flip them, and cook the other side.
Make the strawberry topping: If you are using strawberries, mix the halved berries with sugar in a small bowl. Let them sit at room temperature for at least twenty minutes so they soften and release their juices.
You Must Know
- For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C)
- If your French bread is very fresh and soft, leave the slices out on a wire rack for a few hours to dry them out slightly
- A vigorous whisking helps break down the egg whites and evenly distributes the cinnamon so it does not clump on the surface
Serving Ideas
Serve this breakfast with crisp bacon, breakfast sausages, and fresh fruit. Pour warm maple syrup over the top before eating.
Storing & Reheating
Store leftover french toast in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled slices in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag for up to 2 months. Reheat in a toaster or an oven at 350°F (175°C) until warmed through and the internal temperature reaches 160°F (71°C).
FAQ
Can I keep the cooked french toast warm while making the rest?
Yes. Place a wire rack on a baking sheet and keep it in an oven set to 200°F (90°C). Transfer the cooked slices to the rack while you finish the remaining batches.
Why did my french toast turn out soggy?
Soggy french toast usually happens if the bread is soaked for too long or if the heat is too low. Dip the slices quickly and make sure the skillet is fully heated before adding the bread.
What kind of bread works well for this recipe?
A standard bakery French loaf or a thick baguette works well. The firm crust helps the bread hold together in the pan.
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📖 Recipe Card
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French Bread French Toast
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Thick slices of French bread are soaked in a cinnamon vanilla egg mixture and pan-fried in butter until golden brown.
Ingredients
- 12 slices French bread (about 1 inch thick, slightly stale)
- 4 large eggs
- 1 cup (240 ml) whole milk
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 4 tbsp (56 g) unsalted butter, divided
- 1 lb (450 g) fresh strawberries, halved (optional)
- 2 tbsp white sugar (optional)
- Maple syrup, for serving
Instructions
- If making the strawberry topping, combine the halved strawberries and white sugar in a bowl. Set aside for 20 minutes to allow the berries to release their juices.
- In a wide, shallow bowl, whisk the eggs, milk, cinnamon, and vanilla extract together until well combined.
- Heat a large nonstick skillet over medium heat and melt 1 tablespoon (14 g) of the butter.
- Quickly dip a slice of French bread into the egg mixture to coat both sides. Let any excess liquid drip off.
- Place the soaked bread in the hot skillet. Repeat with enough slices to fill the pan without crowding it.
- Cook for 2 to 3 minutes on the first side until lightly browned.
- Flip the slices and cook for another 2 to 3 minutes until the second side is browned and the eggs reach a safe internal temperature of 160°F (71°C).
- Transfer the cooked french toast to a plate. Wipe the skillet clean if needed, add more butter, and repeat the process with the remaining bread.
- Serve warm with the prepared strawberries, additional butter, and maple syrup.
Notes
- For food safety, dishes containing eggs should be cooked to an internal temperature of 160°F (71°C).
- If your French bread is very fresh and soft, leave the slices out on a wire rack for a few hours to dry them out slightly.
- A vigorous whisking helps break down the egg whites and evenly distributes the cinnamon so it does not clump on the surface.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
