The Best French Toast

This super simple french toast recipe is the BEST.  It is set apart from the others by its tasty custardy batter that doesn't get soggy.  You'll love it!

You'll notice that this recipe has flour added to the egg mixture which helps to crisp the exterior.  Additionally, I've found soaking bread that has been dried out slightly for only a few seconds in the egg mixture makes a perfectly non-soggy piece of french toast!

updated November 2024

To make:

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit.  Arrange the bread on a wire rack set over a baking sheet and bake until slightly dried, about 15 minutes.  

**I put the bread slices in the oven for a few minutes while I bake a side of bacon in the oven. {lay bacon on a foil-lined cookie sheet and bake in a 400-degree Fahrenheit preheated oven for 15-20 minutes.}  Watch the bread closely and only allow to start drying out.  Remove from the oven and set aside.**

2. While the bread is in the oven, melt 2 Tablespoons of the butter in a pie plate or similar dish.  Whisk in the sugar until dissolved.  Whisk in the flour until smooth and then whisk in the milk, egg, vanilla (if using), cinnamon (if using) and salt.  

3. Heat a 12-inch skillet over medium heat.  Add 1 Tablespoon of the remaining butter and heat until just beginning to brown.

4. Lightly whisk the egg mixture and soak 2 pieces of the bread for about 15 seconds per side.  Soaking for this shorter time also helps keep the bread from getting soggy.

5. Remove the bread from the egg mixture, allowing excess to drip back into the dish, then add to the heated skillet.  Cook until golden brown on both sides, approx. 2 1/2 minutes per side.  Repeat with remaining butter and bread.

Additional Recipes You May Enjoy

The BEST Granola

Fluffy Buttermilk Pancakes (with or without eggs)

Perfect Every Time Eggs Benedict

Amish Oatmeal

The Best French Toast
Serves 3-4

8 slices high-quality white sandwich bread or Italian loaf bread
6 Tablespoons unsalted butter, divided

2 Tablespoons sugar

1/4 cup all-purpose flour
1 cup milk
1 large egg
2 teaspoons vanilla extract, optional
3/4 teaspoon cinnamon, optional
1/4 teaspoon salt

Adjust an oven rack to the middle position and heat the oven to 200 degrees Fahrenheit.  Arrange the bread on a wire rack set over a baking sheet and bake until slightly dried, about 15 minutes.  **see note above about using an already warmed oven**

While the bread is in the oven, melt 2 Tablespoons of the butter in a pie plate or similar dish.  Whisk in the sugar until dissolved.  Whisk in the flour until smooth and then whisk in the milk, egg, vanilla (if using), cinnamon (if using) and salt.

Heat a 12-inch skillet over medium heat.  Add 1 Tablespoon of the remaining butter and heat until just beginning to brown.  

Lightly whisk the egg mixture and soak 2 pieces of the bread for about 15 seconds per side.  Remove the bread from the egg mixture, allowing excess to drip back into the dish, then add to the heated skillet. 

Cook until golden brown on both sides, approx. 2 1/2 minutes per side.  Repeat with remaining butter and bread.  (If the batter is too thick on the last slice or two, whisk in a Tablespoon or two of milk to loosen it up.)

Serve.