My Best French Toast Recipe! A perfect balance of milk and cream + the right choice of bread make this the best French Toast recipe I’ve ever had (and it’s done in 20 minutes).
Perfect French Toast Ingredients
Crisp and golden outside, soft and fluffy inside, with rich, plush flavor that is totally unrivalled.
Just simple ingredients are needed for this classic french toast recipe. Exact amounts are in the recipe card at the end of the post.
- Whole milk
- Heavy cream (or half-and-half)
- Eggs
- Maple syrup
- Vanilla extract
- Kosher salt
- Slightly-dry bread slices (brioche bread or challah bread make the most delicious French toast, but you can use classic French bread or Texas toast if you prefer)
- Butter (for the pan)
Tools
- Large nonstick or cast-iron skillet
- Shallow dish for custard
- Spatula and tongs
- Wire rack set over a sheet pan (optional, for holding warm)
Variations and Substitutions
Here are easy ways to switch things up or work with what you have.
• Milk options: Use oat milk, almond milk, or lactose-free milk if needed. The texture stays soft with any creamy milk.
• Sweeteners: Replace real maple syrup with honey, brown sugar, or white sugar. Just whisk until fully dissolved.
• Spices: Add 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1 tsp pumpkin spice, or 1/4 tsp ground cardamom for warmth.
• Flavor variatons: A splash or almond extract or rum extract can change the whole vibe. I love some orange zest and juice (like in my Orange Baked French Toast) too.
• Overnight French Toast: If you’d like to prep ahead, make my French Toast Casserole instead!
How to Make the Best French Toast
Whisk the Batter
In a shallow dish, whisk together milk, cream, eggs, maple syrup, vanilla, and pinch of salt until completely smooth. You can whip up these liquids in a blender if you prefer.
Dip the Bread
Heat butter in a large skillet or griddle over medium heat. Dip a slice of bread in the egg mixture, turning to coat.
The slices should be saturated but not falling apart.
Cook Until Golden
Cook in batches without overcrowding: 2–3 minutes per side, until deep golden brown on the exterior and the centers feel set when pressed with a finger.
Hold finished slices warm on a baking sheet in a low oven while you finish the rest.
Prefer to bake? Try my Baked French Toast.
Why This French Toast Turns Out Perfect
- Right custard ratio: Milk plus cream gives a tender, custardy interior with perfect richness.
- Drier bread: Slightly-stale slices absorb evenly and brown better.
- Medium heat: Enough to caramelize the surface while the center cooks through.
- Batch cooking: Space in the pan prevents steaming and keeps edges crisp.
Make Ahead, Hold Warm & Reheat
- Hold warm: Keep cooked slices on a wire rack over a sheet pan in a 200°F oven for up to 20 minutes.
- Reheat: To bring back crispness, bake at 350°F for 5–8 minutes or air-fry briefly.
- Freeze: Cool, layer with parchment, and freeze up to 1 month; reheat in the oven.
How to Serve
Top with butter and maple syrup, for the classic version! Here are some other ideas:
- Add fresh fruit (like strawberries, blueberries, or other fresh berries)
- Serve with breakfast sausage or bacon
- Sprinkle with powdered sugar or cinnamon sugar
- Top with a dollop of whipped cream or vanilla yogurt
Variations
- Orange Cream: Craving citrus? Make my Orange Cream French Toast Casserole.
- Make-ahead for a crowd: Use my French Toast Casserole.
Pro Tips for the Absolute Best French Toast
- Slice thickness: 3/4–1 inch holds structure and stays fluffy.
- Dry the bread: If your bread is fresh, lay slices out for 30 minutes, or toast lightly before dipping.
- Pan heat: Butter should foam gently; if it smokes or browns, reduce heat.
FAQs: Best French Toast (Skillet)
Brioche and challah are ideal for richness and structure. Slightly-dry slices absorb evenly and brown beautifully.
Use thicker, drier slices; let excess custard drip before the pan; cook over medium heat 2–3 minutes per side until the center feels set when pressed.
Yes—use all milk instead of part cream. Texture stays tender, just a bit lighter.
Hold finished slices on a rack in a 200°F oven so they stay crisp underneath.
Yes—double for 8 servings and cook in multiple batches, refreshing the butter as needed.
Best French Toast Recipe (Quick + Easy!)
Ingredients
- ½ cup whole milk
- ½ cup heavy cream or half-and-half
- 4 large eggs
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt
- 4 tbsp unsalted butter for the skillet
- 8 thick slices day-old brioche challah, or French bread (3/4–1 inch)
Instructions
- In a shallow dish, whisk milk, cream, eggs, maple syrup, vanilla, and salt until smooth.
- Heat 1 tbsp butter in a large nonstick or cast-iron skillet over medium heat.
- Dip 2 slices at a time in the custard, turning to coat; let excess drip off.
- Cook 2–3 minutes per side until deep golden and centers feel set when pressed.
- Repeat with remaining butter and bread. Hold finished slices warm on a rack in a 200ºF oven if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Prepped the custard mix the night before and it made breakfast so easy. Will try your casserole version next time.
This came out golden and delicious, definitely making it again.
This is hands-down the best French toast I’ve made. The cream makes it so rich and the texture is perfect!