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Classic French Toast
Simple classic French toast: eggs, milk, sugar, salt, butter, and bread—ready in ~20 minutes with practical tips.
Why this recipe works
A straightforward classic French toast that uses common pantry ingredients and cooks in about 20 minutes. Suited for cooks who want an easy, reliable breakfast with crisp edges and a tender center. This version works with most sliced breads and is easy to customize with fruit, syrup, or powdered sugar.
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Key takeaways
Uses a simple egg-milk-sugar base and basic pantry ingredients
Cooked in butter over medium heat for a golden crust
Ready in ~20 minutes—great for weekday or weekend breakfast
Recipe guide
A straightforward classic French toast that uses common pantry ingredients and cooks in about 20 minutes. Suited for cooks who want an easy, reliable breakfast with crisp edges and a tender center. This version works with most sliced breads and is easy to customize with fruit, syrup, or powdered sugar.
A quick, reliable French toast recipe that works with everyday bread.
- Uses a simple egg-milk-sugar base and basic pantry ingredients
- Cooked in butter over medium heat for a golden crust
- Ready in ~20 minutes—great for weekday or weekend breakfast
Ingredients
Ingredients (serves 2–3): 2 large eggs, 120 ml milk, 1 tsp sugar, pinch of salt, 4 slices bread, 1 tbsp butter. Notes: quantities consolidated from duplicates; scale as needed.
Quick method
Whisk eggs, milk, sugar, and salt in a shallow bowl. Heat a nonstick skillet over medium and melt butter. Dip each bread slice both sides in the mixture, let excess drip, then place in skillet without crowding. Cook 2–3 minutes per side until golden and set. Serve immediately with syrup, fruit, or powdered sugar.
Tips & variations
Tips: Use slightly stale bread to absorb custard. Don’t soak slices too long or they’ll fall apart. Keep heat at medium so the center cooks without burning the exterior. Variations: add 1/2 tsp vanilla or cinnamon to the custard, or switch butter for oil for higher-heat cooking.
Ingredients
- 2 large Eggs
- 120 ml Milk
- 4 slices Bread
- 1 tbsp Butter
- 1 tsp Sugar
- Pinch tsp Salt
Instructions
- Whisk eggs, milk, sugar, and salt in a shallow bowl until combined
- Heat a nonstick skillet over medium and add butter to melt
- Dip each bread slice into the egg mixture, coating both sides and letting excess drip off
- Place soaked bread slices in the skillet without crowding
- Cook until golden brown on the first side, about 2–3 minutes
- Flip and cook the second side until golden and set, about 1–2 minutes
- Serve immediately with desired toppings such as syrup, fruit, or powdered sugar
FAQs
What bread is best for French toast?
Use a day-old or slightly stale bread (brioche, challah, sandwich bread) so it soaks the custard without falling apart.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet or oven to keep edges crisp.
Can I prepare French toast ahead of time?
Yes — assemble soaked slices and refrigerate for up to 30 minutes before cooking; for longer prep, keep custard refrigerated and soak just before cooking.