There’s something truly magical about transforming humble, day-old bread into a warm, decadent, and utterly comforting breakfast. Welcome to the ultimate French toast experience! Known in France as *pain perdu* or “lost bread,” this dish was born from the genius idea of rescuing stale bread from being wasted. While any bread will do, I find that thick, soft slices of brioche or challah absorb the rich, cinnamon-vanilla custard perfectly, creating a brunch masterpiece that’s fluffy on the inside with a beautifully golden, caramelized crust. It’s the perfect recipe for a slow weekend morning, filling your kitchen with the most incredible aroma. Let’s get cooking!
Ingredients
• 2 large eggs
• 1 cup / 240 ml milk (dairy or plant-based like oat or almond work beautifully)
• 1 tbsp / 15 g granulated sugar (optional, for a touch of sweetness)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 8 thick slices of bread (brioche, challah, or a sturdy country loaf are ideal)
• 1-2 tbsp butter or neutral oil, for cooking
Instructions
1. Prepare your cooking station. Place a large non-stick skillet or griddle over medium-low heat. To keep the finished French toast warm, preheat your oven to 200°F / 95°C and place a wire rack on a baking sheet inside.
2. Make the custard. In a wide, shallow dish (a pie plate is perfect), whisk the eggs until lightly beaten. Stir in the milk, sugar, vanilla, cinnamon, and salt until everything is well combined.
3. Soak the bread. Melt about 1 teaspoon of butter or oil in the hot skillet. Working one slice at a time, dip the bread into the custard mixture, allowing it to soak for about 15-20 seconds per side. Don’t let it get completely saturated and soggy.
4. Cook until golden. Immediately place the soaked bread onto the hot skillet. Cook for 3-5 minutes per side, until beautifully golden brown and crisp. Adjust the heat as needed to prevent burning.
5. Keep warm and serve. Transfer the cooked French toast to the wire rack in the warm oven. Repeat with the remaining slices, adding more butter to the skillet as needed. Serve warm with your favorite toppings like maple syrup, fresh berries, or a dusting of powdered sugar.
Nutritional Information
• Nutrition Information
• Disclaimer: The following is an estimate per serving (2 slices) and can vary based on used.
• Calories:** 350 kcal
• Protein:** 15 g
• Carbohydrates:** 40 g
• Fat:** 15 g
Pro Tips
• for Perfect French Toast
• Stale, day-old bread is your best friend. It soaks up the custard without falling apart, creating the perfect fluffy-on-the-inside, crisp-on-the-outside texture.
• For a crunchy, caramelized crust, sprinkle each side of the custard-dipped bread with a little extra sugar right before it hits the hot pan.
• Don’t overcrowd the pan. Cooking in batches ensures each slice has enough space to cook evenly and develop a beautiful golden-brown crust.
• Customize your custard! Add a pinch of nutmeg or cardamom for warmth, or a splash of orange zest for a bright, citrusy note.
FAQ
Q: Can I make this French toast recipe vegan
A: Yes, you can easily adapt this recipe to be fully vegan. Use a plant-based milk like oat or almond as suggested. For the eggs, substitute with a commercial vegan egg replacer, about 1/4 cup of unsweetened applesauce, or a ‘flax egg’ (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Be sure to cook with a neutral oil or vegan butter.
Q: How can I add more protein to this vegetarian French toast
A: To increase the protein, consider using a protein-enriched bread or a high-protein plant-based milk like soy milk in the custard. Serving the French toast with a side of Greek yogurt, a sprinkle of hemp seeds, or a dollop of almond butter are also excellent ways to add a delicious protein boost to your breakfast.
Q: How do I store and reheat leftover French toast
A: Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To reheat and maintain its crispness, place the slices in a single layer in a toaster, air fryer, or on a baking sheet in an oven preheated to 350°F (175°C) for 5-10 minutes until hot and re-crisped.
