Thick-cut bread (brioche, challah, or sourdough)
8 slices
Sturdy enough to soak without falling apart
Eggs
4 large
Creates the custard base
Whole milk or half-and-half
1 cup
Adds richness and creaminess
Vanilla extract
1 tsp
Deepens flavor
Ground cinnamon
1 tsp
Warm, cozy spice
Sugar (granulated or brown)
2 tbsp
Helps with caramelization
Pinch of salt
1/4 tsp
Balances sweetness
Butter
For cooking
Adds flavor and crispness
Pro Tip: Use day-old bread — it soaks up the custard better without falling apart.
Step-by-Step: How to Make French Toast Like a Pro
Step 1: Choose the Right Bread
This is the foundation.
Best choices:
Brioche – Buttery, soft, rich
Challah – Slightly sweet, holds custard beautifully
Sourdough – Tangy, sturdy, great texture
Avoid thin sandwich bread — it turns mushy.
Step 2: Make the Custard
In a wide, shallow bowl:
Whisk eggs, milk, vanilla, cinnamon, sugar, and salt
Mix until smooth — no streaks of egg white
Pro Tip: Let the mixture sit 5 minutes — it helps the sugar dissolve and the flavors blend.
Step 3: Soak the Bread – Don’t Drown It
Dip each slice into the custard for 20–30 seconds per side .
Let excess drip off — you want it soaked, not soggy.
Think “sponge,” not “pudding.”
Place soaked slices on a wire rack while you heat the pan — this prevents sticking and keeps the bottom dry.
Step 4: Cook Low and Slow
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