The classic French toast is an utter joy to eat. But more than that, you don’t need any special skills to make it. And the ingredients are right there in the pantry – a dash of vanilla and a hefty pinch of cinnamon to mask the eggy-ness and a hefty spoon of cornflour to get the perfect crisp intensity.
I grew up on French toast, all versions of them. But a classic French toast, one with the right proportion of sweetness, is my all-time favorite. So, over the years, I’ve amassed enough tips and tricks to make a kick ass one.
I sprinkle the ones that work best here throughout this recipe.
How to make classic French toast?
- Whisk egg, milk, sugar, vanilla, cinnamon, and cornflour together.
- Dunk your bread slices in the mixture and soak for a few seconds on each side.
- Then cook on a well-greased frying pan.
- I prefer to cook one side for about three minutes. Flip. Then cook the other for another three minutes.
Always cook French toast on low to medium heat. It gives the egg time to cook through and get that Instagram-worthy golden hue.
Somedays, I love a bit of extra crunch to my French toast. So, after I’ve cooked them on the skillet, I bake again.
All you have to do is pop the made toast into a preheated oven for a few minutes. It’s an additional step, but one hundred percent worth it.
Variations of the French toast recipe
Vanilla is non-negotiable. It’s without question the aromatic you need to mask the eggy taste. And if you have fussy eaters like mine, cinnamon takes the toast from humble to memorable.
Plus, the minute the soaked bread slice hits the warm pan, the most enticing aroma wafts up. It never fails to reel the kids into the kitchen with plates at the ready.
Which milk to use for French toast?
I used full-fat coconut milk to get that subtle, elusive flavor and make the custard base richer. But absolutely any milk will do. I’ve made French toasts with regular milk, skimmed milk, homemade almond milk, and soy milk.
Do you need to add cornflour?
No, you don’t need to add it. It’s my personal preference because it lends that crispy, friable texture. Please feel free to omit, but I would recommend not to.
Which sugar is best?
Raw sugar, regular sugar, or cane sugar – use any as long as it is finely ground. Big sugar granules don’t mix well in the custard base.
Which bread is best for French toast?
How do you stop French toast from getting soggy? You use the right bread. I got my hands on a nice brioche, but any bakery bread will do.
The denser and heavier the bread, the more it soaks up the custard. French toast is a staple breakfast item in my home. So, I’ve tried everything from whole wheat bread to multigrain bread.
I don’t recommend flimsy white bread. That said if all you have is regular bread. Toast it. Just for a few seconds until it dries a bit and firms up. Stop before it barely starts to get the yellow-golden hue.
Cool it completely, dunk in the custard base, and then cook. I’ve done this countless times to the great appreciation of the family. The only rule is not to soak them for long. A 10-second dunk is good enough.
Use stale bread. They are harder and soak up the egg mixture like a sponge. Besides, it’s a great way to get rid of old bread without creating kitchen waste.
How to make eggless French toast?
I’ve never made French toast without an egg. But I do know people who make substitute it with custard powder. Here’s a recipe you can refer to.
Serving classic French toast
I know the taste of a well-made, slightly crunchy yet creamy French toast is ambrosial. Honestly, though, that’s not why I make them. It’s the feeling of being served in an elegant restaurant that does it for me.
Add a few slices of any fresh, seasonal fruit; drizzle it with maple syrup (or honey); dust a little icing sugar and serve with a steaming cup of tea (or coffee).
Is there anything more sumptuous than that? Believe me, it is a great way to start the day. And it barely takes five minutes of prep!
Want to make it more indulgent? Add Nutella on the side or dribble some chocolate sauce on top. Better yet, if you have fruit preserves at home, plop a dollop of it.
The chances of leftovers are all but nil. But, if there are any, wrap them up and refrigerate. Next day, reheat them in a toaster or toaster oven. You can even preheat them in a regular oven. And but if you love the crispness of French Toast, use a skillet.
If you make these Classic French Toasts, be sure to leave a comment and/or give this recipe a rating! I love getting to connect with you guys. You can also follow me on Instagram & Pinterest for more fabulous recipes.
Classic French Toast
- 8 slices Brioche bread You can use any bread you have on hand. Thickly sliced, dense breads are preferable.
- 2 Eggs
- 3/4 cup Coconut milk You can use any milk you prefer
- 1 tbsp Sugar
- 2 tsp Vanilla extract
- 1 tsp Cinnamon powder
- 1 tbsp Cornstarch/ Cornflour Optional
- Oil/ Butter For greasing the skillet
- Heat a skillet and grease it well using oil or butter.
- Combine the eggs, milk, sugar, vaniila extract, cinnamon powder, and cornstarch in a flat bottom bowl and whisk well.
- Soak one or two slices of bread in the egg mixture. Make sure both sides are coated well.
- Soaking time will increase if your bread is stale or very dense. For regular breads, simple dipping will do.
- Place the soaked slices on the heated skillet. Cook for about 3 minutes on each side, on low-medium heat, until the bread is golden brown.
- Serve immediately with maple syrup or honey. Sprinkle some icing sugar on top if you like. Enjoy!
- You can also make the French toasts and keep them warm in a pre-heated oven and serve them all together.
- ****Any leftovers should be refrigerated and can be reheated in a skillet or a toaster or a pre heated oven.