Easy Homemade French Toast
Golden, fluffy French Toast made with a thick, cinnamon-spiced batter. High in protein and quick to prepare, it’s a wholesome, delicious breakfast perfect for busy mornings or relaxed weekend brunches. Serve with syrup, powdered sugar, or fresh fruit for a satisfying start to your day.
Equipment
- 1 Griddle or Skillet
- 1 Blender or Whisk
- 1 Shallow Dish (for dipping bread)
- 1 Spatula
Ingredients
- 4 large eggs
- ⅔ cup milk 160 ml
- ¼ cup all-purpose flour 30 g
- ¼ cup granulated sugar 50 g
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract 5 ml
- 8 thick slices bread such as brioche, Texas Toast, or homemade
Instructions
- Preheat Your Cooking Surface: Start by preheating your griddle or skillet over medium heat, aiming for about 350°F (175°C) on a griddle. If using a skillet, let it warm gradually to ensure even cooking. Lightly grease your surface with butter, oil, or nonstick spray. This step ensures your French Toast will cook evenly without sticking or burning.
- Prepare the Batter Base: In a blender, combine 4 large eggs, 2/3 cup of milk, 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Blend on medium speed until the mixture becomes smooth, creamy, and free of lumps. The flour helps create a thicker, custard-like batter that gives your French Toast extra fluffiness.
- Alternate Mixing Method (Optional): If you prefer to avoid a blender, use a shallow mixing bowl instead.Start by whisking the flour and eggs together until fully incorporated. Gradually whisk in the milk, sugar, salt, cinnamon, and vanilla. Continue whisking until the batter is silky, uniform, and slightly frothy, ensuring no clumps of flour remain.
- Dip the Bread Thoroughly: Select 8 thick slices of bread, preferably slightly stale or firm for better absorption. One at a time, submerge each slice fully in the batter. Allow it to soak for 10–15 seconds per side, letting the custard penetrate the bread without becoming overly soggy. Lift the slice carefully and let excess batter drip back into the bowl to avoid pooling on the griddle.
- Cook the First Side: Place the dipped bread slices onto the preheated, greased griddle or skillet. Cook on the first side for 2–4 minutes, depending on the thickness of your bread and the heat of your cooking surface. Watch for a golden-brown color forming on the bottom. Avoid moving the bread too soon to prevent tearing.
- Flip and Cook the Second Side: Once the first side has turned golden and firm, gently flip each slice using a spatula. Cook the second side for an additional 2–4 minutes until it matches the golden-brown color of the first side. The bread should feel firm to the touch but still soft and fluffy inside. Adjust the heat slightly if necessary to prevent burning.
- Remove and Rest: Transfer the cooked French Toast slices to a plate lined with parchment or a clean kitchen towel. Allow them to rest for 1–2 minutes to set the custard and avoid sogginess. This also makes them easier to stack or serve without losing their shape.
- Garnish and Serve: Serve your French Toast warm. Top with your choice of maple syrup, a light dusting of powdered sugar, fresh berries, or a dollop of yogurt. For an extra touch, sprinkle cinnamon or drizzle a little melted butter. Enjoy immediately for the best texture, aroma, and flavor.
- Optional Make-Ahead Tips: If preparing ahead, you can make the batter 1–2 days in advance and store it covered in the refrigerator. When ready to cook, stir gently to recombine any settled ingredients. This saves time for busy mornings while still producing a rich, custardy French Toast.
- Freezing Leftovers (Optional): Allow any leftover French Toast to cool completely before storing. Place slices in a freezer-safe container or bag for up to 3 months. Reheat in a skillet, toaster, or microwave until warm and slightly crisp on the outside, retaining the fluffy interior.
Notes
- Bread Choice Matters: Thick slices like brioche, Texas Toast, or artisanal bread work best. Slightly stale bread absorbs the batter better without falling apart.
- Flour for Extra Fluff: Adding flour to the batter creates a thicker custard that yields soft, fluffy, and golden French Toast.
- Milk Options: Whole milk provides a creamier texture, but skim, almond, oat, or soy milk works perfectly for dairy-free versions.
- Cooking Temperature: Medium heat ensures even browning without burning. Adjust slightly depending on your stove or griddle.
- Make-Ahead Convenience: Batter can be prepped 1–2 days ahead and stored in the refrigerator, making busy mornings effortless.
- Freezing Tips: Fully cooled French Toast slices freeze well for up to 3 months. Reheat in a skillet or toaster for a fresh taste.
