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French Toast Recipe

Emily Parker
Square view of golden French toast with a soft cooked center and optional strawberry topping
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Thick slices of sturdy bread in a vanilla-cinnamon egg custard, cooked in butter until golden outside and fully set inside.
Estimated Recipe CostEstimated USD $2.50 for the whole recipe (4 servings), excluding optional toppings; prices vary.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings (2 slices each)
Course: Breakfast
Cuisine: American
Calories: 378
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

French toast
  • 8 slices sturdy white bread about 3/4 inch thick, 320 g total, slightly dry
  • 4 large eggs 200 g without shells
  • 0.75 cup whole milk 180 ml
  • 1 tbsp granulated sugar 12.5 g
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 2 tbsp unsalted butter 28 g, divided for the skillet
Optional serving toppings
  • 1 cup sliced strawberries optional
  • 0.25 cup maple syrup optional, divided among servings

Equipment

  • 1 12-inch nonstick skillet
  • 1 Shallow mixing bowl
  • 1 Whisk
  • 1 Broad spatula
  • Measuring cups and spoons
  • 1 Food thermometer

Instructions
 

Cook the French toast
  1. In a shallow bowl, whisk the eggs, sugar, cinnamon and salt until smooth. Whisk in the milk and vanilla until no streaks of egg remain.
  2. Warm a 12-inch nonstick skillet over medium heat. Add about one-quarter of the butter and swirl to coat. Adjust the heat so the butter foams gently without darkening.
  3. Dip 2 bread slices in the custard for about 10 seconds per side, or just until moistened without collapsing; very dry bread may need longer. Let the excess drip into the bowl, then place the slices in the skillet without crowding.
  4. Cook for about 3 minutes per side, until evenly golden and the center is set. Reduce the heat if the bread browns before the middle cooks. The center should reach 160°F (71°C) on a food thermometer; give thick slices additional gentle cooking if needed.
  5. Repeat with the remaining bread, custard and butter, wiping out any dark butter between batches. Serve each portion of 2 slices promptly, with optional strawberries and maple syrup.

Nutrition

Calories: 378kcalCarbohydrates: 45.6gProtein: 14.9gFat: 14.6gSaturated Fat: 6.5gCholesterol: 206mgSodium: 631mgPotassium: 235mgFiber: 2.3gSugar: 10.3gCalcium: 200mgIron: 3.8mg

Video

Notes

Video credit: Preppy Kitchen, “Easy French Toast Recipe” (May 1, 2025), demonstrates the same custard-and-skillet method. Bread thickness and custard proportions vary; follow the quantities above for this version.
Use safe, slightly dry bread, never moldy bread. Refrigerate cooked leftovers promptly within 2 hours (1 hour above 90°F/32°C), use within 3–4 days, and reheat to 165°F (74°C). Discard custard left after dipping.
Cost is a portion-based U.S. grocery estimate checked October 22, 2026; optional toppings and cooking energy are excluded. Contains wheat, eggs and milk.
Nutrition is an ingredient-based estimate per 2-slice serving using USDA reference data for 320 g white bread, 200 g eggs, 183 g whole milk and the measured sugar, vanilla, cinnamon, salt and butter. It assumes all custard and butter are consumed and excludes optional toppings. Actual amounts vary with bread, brands and unused custard; heat-sensitive vitamins are not estimated.

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