Active Time
10 minutes
Total Time
30 minutes
Our best French toast recipe lives dangerously close to bread pudding. Thick, sturdy slices of white bread are soaked in custard for no less than 10 minutes on each side. Yes, 10 minutes on each side. Try this with any old sandwich bread, and you’ll be met with a disintegrated mess. But, if you secure a loaf of eggy brioche or challah, or a pillowy Pullman bread, the results of this long, leisurely bath are slices fully enriched with eggs and cream that taste as decadent upon first bite as they do at the last.
A few more tips for French toast perfection: Cook the soaked bread in a mixture of butter and neutral oil. This will give the slices slightly crispy, golden brown edges imbued with the rich flavor of the butter while the oil keeps things from getting too dark.
We’ve streamlined the custard, but you could take a few liberties. For a dairy-free variation, swap in your favorite dairy substitutes (almond milk and creamer are particularly nice). We also wouldn’t say no to a splash of vanilla extract or bourbon if you like sweet toppings. If you prefer something savory, like a fried egg and chile crisp, skip it. In spring and summer, nothing makes a better topping for French toast than fresh berries. In winter, a citrus salad is a great accompaniment, but we also wouldn’t mind a simple dusting of cinnamon sugar.
Entertaining a crowd for brunch or hosting family for the holidays? French toast casserole is the way to go.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
3-Qt. Baking Dish
$17 At Amazon
Large Skillet
$74 At Amazon
Flexible Metal Spatula
$9.99 At Amazon
Wire Rack
$23 At BA Market
Ingredients
4 Servings
6
¾
¾
¼
2
2
Preparation
Step 1
Preheat oven to 250°. Lightly beat 6 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup granulated sugar or light brown sugar, and pinch of kosher salt in a large shallow dish (a lasagna pan is perfect). Add six ¾"-thick slices challah, brioche, or Pullman loaf to egg mixture in a single layer, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture—this is key for a luscious, not dry, texture. Let soak 10 minutes.
Step 2
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy, another 10 minutes or so.
Step 3
Heat 1 Tbsp. unsalted butter and 1 Tbsp. vegetable oil in a large nonstick skillet or griddle over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with 1 Tbsp. unsalted butter and remaining 1 Tbsp. vegetable oil.
Step 4
Serve slices of French toast with pure maple syrup, jam, whipped cream, or powdered sugar.
Editor’s note: This French toast recipe was first printed in December 2014 as part of BA’s Best, a collection of our essential recipes. Head this way for more of our favorite weekend breakfast recipes →
Leave a Review
Reviews (240)
Back to TopIt’s definitely more of a bread pudding. I tried a second batch, soaking the brioche in the custard for 5 minutes. I preferred the shorter soaking time, crispy on the corners, soft but not gooey in the center. I used a good quality brioche from our local W. F.
SCooks365
Rockies
11/11/2023
Great recipe with good proportions of egg/cream/sugar.
Michelle
Maryland, USA
11/27/2022
If you're in the SF Bay Area, try this using Semifreddi's Cinnamon Twist (along w/ a dash of vanilla or rum), yeah, it's overkill, but in a good way.
Peggy T
Oakland, CA
5/3/2022
I have made this with other premium/enriched commercial breads. I've been particularly happy using some older Alfaro's Artesano but have also used King's Hawaiian. I actually took some leftover King's Hawaiian dinner rolls, tore them in half and left them to dry out overnight. The next morning I soaked them and made great French bread. Also, you can add a T or two of rum to soaking liquid.
Rosemary
Valley Springs, CA
4/10/2022
EGGY BREAD CLEAR
LUCA GIAN
STANFORD LE HOPE
3/22/2022
Best French toast ever! Perfectly cooked! I just added cinnamon to the mixture and served with sliced almonds and strawberries and it hit so hard.
Simmy
San Jose, CA
3/6/2022
If you cut the bread the night before and let it dry out overnight (or dry in a low oven for 30 minutes or so) it will both soak up more and hold together better
Shishkabobcanolie
Merritt Island, FL
3/6/2022
I add orange zest which gives it a nice sparkle! And vanilla, of course!
Claudette M
Hamilton Ontario
3/6/2022
Sooo good! Added cinnamon, vanilla extract, and nutmeg. Can’t wait to remake for my boyfriend and I!
Brittany
Chicago, IL
7/6/2021
I made the recipe with a supermarket French baguette, but otherwise stuck to the recipe. If you don't use brioche and you soak the bread 10 minutes per side, good luck getting it out of the custard in one piece! Cutting it fairly thick will help. You probably don't need to add more butter and oil to the pan between batches, either.
RichSPK
Worcester, MA
2/1/2021
Such a good recipe! I added cinnamon into the egg & cream mixture because I can't imagine French toast without a little warm spicy goodness. Made with brioche but mine wasn't as thick as the recipe so beware of not letting it get too soggy. Otherwise this is such a great recipe!!
Anonymous
Minneapolis
6/15/2020
Just made this for breakfast! I cut this recipe in half and it was perfect. I used brioche bread from Trader Joe’s and added a dash of cinnamon to the custard. Topped with ripe strawberries and a dash of strawberries. Would 100% remake!
Anonymous
Los Angeles
3/15/2020
Sorry not a review... but a question. If I can edit this I will add my review afterwards... is that a typo or am I reading it incorrectly. Soak the bread for 10 mins per side???
Anonymous
NC
11/19/2019
Holy hell, this is amazing. More of a bread pudding texture than the french toast I'm used to, and it has OPENED MY EYES to what french toast was meant to be! I added a dash of vanilla to the custard and used homemade cinnamon milk bread for it, and all I have to say is: WOW. And so simple! It really is the kind of thing that can be thrown together in between the other steps of my morning routine.
honeybeebutch
Minneapolis
8/31/2019
Loved this recipe! Will definitely be using it one again.
Atlanta,GA
8/13/2019