I know “Simple French Toast” sounds a touch redundant, but there’s a reason for it. French toast is endlessly easy to dress up, so it’s all too common to overlook how excellent a straightforward, well-made version can be. Achieving crisp edges with a soft, custardy center isn’t complicated, but it does help to understand how bread, eggs, and milk interact when the slices are soaked and then cooked in a hot pan with plenty of butter.

I’ll admit I’ll eat nearly any French toast, but I have definite ideas about what makes the best Simple French Toast. Of course I’m going to share them — what kind of food writer would I be if I didn’t?

3 rules for perfect Simple French Toast

1. Use thick, slightly stale bread. Stale bread soaks up the custard better than fresh bread. Fresh loaves already contain a lot of moisture, whereas day-old bread absorbs the egg-and-milk mixture right to the center. The result is French toast that’s custardy throughout instead of a crisp exterior around an under-soaked interior.
2. Soak the slices thoroughly. Let the bread sit in the custard mixture for a minimum of 5 minutes per side (10 minutes total), and ideally closer to 7–8 minutes per side (about 15 minutes total). This ensures the custard reaches the middle of the slice so the final toast is moist and flavorful all the way through.
3. Cook slowly in plenty of butter over low heat. Low heat prevents the butter from burning and gives the egg custard time to set without over-browning the exterior. Cook each side slowly — it can take up to 7 minutes per side on a thick piece — and be patient: the reward is a golden-brown outside with a soft, custardy center.

That said, Simple French Toast is wonderful served as-is. If you want to make it more indulgent or showstopping, use this straightforward base and top it with thick-cut crisp bacon, a drizzle of maple syrup, and a fried egg. The combination turns a humble breakfast into something unforgettable.

Cook’s Notes

• Don’t rush the soaking or the cooking. Both steps need time so the custard fully soaks into the bread and cooks through slowly.
• I love maple sugar in this recipe, but if you can’t find it, substitute an equal amount of brown sugar — it works beautifully.
• Do not swap skim milk or vegetable oil for the whole milk and butter called for here. The fat contributes to flavor, color, and texture. If you absolutely must avoid butter, use extra virgin coconut oil as the next-best option.

Simple French Toast

Rebecca Lindamood

Print Recipe
Pin Recipe

Perfect, Simple French Toast, lightly sweetened with maple or brown sugar, ready for sweet or savory toppings.

Ingredients

• 12
  slices slightly stale French bread
  about 1½ inch thick, 3–5 days old if possible
• 8
  large eggs
• 1/2
  cup
  whole milk
• 1/4
  cup
  maple sugar or light brown sugar
• 1/2
  teaspoon
  kosher salt
• 6
  tablespoons
  butter
  divided

Optional but tasty:

• freshly cooked bacon
• maple syrup
• freshly fried egg

Instructions

• Whisk together the eggs, whole milk, maple sugar or brown sugar, and salt in a 9 × 13-inch pan until homogeneous. Lay the slices of stale bread into the custard and let them sit for about 5 minutes before carefully turning them to soak the other side. Both sides should be well-saturated.
• Melt 3 tablespoons of the butter in a heavy 12-inch skillet over medium-low heat. When the butter has melted, arrange the soaked bread in a single layer without crowding. Fry slowly, lowering the heat if the bread begins to brown too quickly, for about 5 minutes on the first side, until the bottom is golden and feels dry to the touch. Add the remaining 3 tablespoons of butter, let it melt, then turn the slices and cook the second side until golden. Transfer to a plate when cooked. Serve immediately, or hold warm in a low oven for up to 30 minutes. For a heartier breakfast stack, top with crispy bacon, a drizzle of maple syrup, and a fried egg.

Nutritional information is an estimate. Calculate nutrition using the exact ingredients you use if needed.

did you make this recipe?

Share your photos on Instagram and tag @foodiewithfam so the author can see your version.

This is my eleventh post in my commitment to post every. single. day in November for NaBloPoMo (National Blog Posting Month). Follow along through the month for recipes, family stories, and a few giveaways.