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Breakfast · American

Classic French Toast

Bread takes a quick bath, then a golden sizzle. Even I can do this one.

Hands-on
18 min
Total
18 min
Makes
4 slices
Serves
2

All hands-on: about 8 minutes to whisk and dip, 10 at the stove.

  • easy
  • vegetarian
  • kid-friendly
  • one-pan
  • quick

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Classic French Toast
Amount
Units

Ingredients

You need: large non-stick skillet · shallow bowl or dish · whisk or fork · spatula

Contains: egg · milk · wheat

Method

  1. Make the egg bath

    Whisk the eggs and milk in a shallow bowl until no streaks of white remain. Stir in a little cinnamon, nutmeg or allspice if you like.

  2. Warm the pan

    Set the skillet over medium heat and warm the butter and oil together (or coat the pan with cooking spray before heating).

    Ready when: The butter has melted into the oil and the pan is hot.

  3. Dip, don't drown

    Lay one slice in the egg mixture for about 10 seconds, flip it for another 10, then lift it and let the extra drip back into the bowl.

    Otto tried this firstOtto leaves his bread swimming until it flops apart - it only needs to soak up some of the egg, not get soggy.

  4. Fry the first side

    Place the slice in the hot pan and cook until the underside is golden brown, about 1½ to 2 minutes.

    Ready when: The underside is golden brown.

  5. Flip and finish

    Turn it over and cook the second side until it is browned too, about 2 minutes, and the middle no longer feels wet when pressed. Repeat with the rest of the bread.

    Ready when: Both sides are browned and the middle no longer feels wet when pressed; egg dishes are done at 71°C (160°F).

  6. Serve

    Serve warm with maple syrup or fresh fruit.

Swaps

  • Instead of milk: orange juice, plus 2 tbsp sugar and 2 tsp grated orange zest Makes orange French toast.
  • Instead of sandwich bread: challah, raisin bread or croissants
  • Instead of milk: the same amount of heavy (whipping) cream Richer, more custardy slices; let each side soak a little longer, up to about 30 seconds, without letting it go soggy.

Make ahead, store & reheat

Storage
Best eaten right away. Leftovers go in the fridge within 2 hours (1 hour if it is above 90°F / 32°C) and keep 3 to 4 days; reheat until steaming hot, 165°F (74°C).
Reheat
Reheat until steaming hot, 74°C (165°F).

If something goes wrong

  • Soggy slices that fall apart
    Soak each side only about 10 seconds and let the extra drip off; slightly stale bread holds together better.
  • Dark outside, wet in the middle
    Keep the pan at medium, not high, and give each side the full 1½ to 2 minutes.

Good to know

  • Slightly stale bread holds together better in the egg bath than very fresh bread.
  • Cooking a big batch? Keep finished slices warm on a baking sheet in a 100°C (200°F) oven.
  • Challah or raisin bread work in place of sandwich bread.

Safety

  • Eggs can carry Salmonella, which causes food poisoning. Cook each slice until both sides are golden and the middle is no longer wet; egg dishes are done at 160°F (71°C) if you check with a food thermometer.
  • Don't taste the raw egg mixture.
  • Raw egg can spread germs: wash your hands, tools and counter with hot soapy water after cracking and whisking eggs.
  • Hot pans and sizzling butter can burn: turn the pan handle inward, and kids should cook with an adult beside them.