Classic French Toast

By Julia Moskin | Updated Nov. 18, 2025

Recipe Overview

• Total Time: 20–30 minutes (prep + cooking)

• Servings: 4 servings (2 slices per person)

• Difficulty: Easy

• Rating: 5/5 (3,083 reviews)

• Comments: 235 comments

Ingredients

• 4 thick-cut white bread slices (1 inch/2.5 cm thick; ideal: brioche or Texas toast)

• 2 large eggs

• 1 large egg yolk (for added richness)

• ½ cup (120 ml) heavy cream

• ½ cup (120 ml) whole milk

• Pinch of fine sea salt

• 1–2 teaspoons granulated sugar (for caramelized crust)

• 2 tablespoons unsalted butter (for cooking)

Equipment

• Large mixing bowl

• Whisk (or electric mixer)

• Measuring cups/spoons

• Non-stick or cast-iron skillet (medium size)

• Flexible spatula (to flip bread without tearing)

Step-by-Step Instructions

1. Prepare the Batter

In a large mixing bowl, whisk together the eggs, egg yolk, heavy cream, milk, and pinch of salt until smooth. The batter should be slightly thick—avoid overwhisking to prevent air bubbles, which can cause uneven browning.

2. Soak the Bread

Dip each bread slice into the batter for 2–3 seconds per side (total 4–6 seconds total). The goal is to evenly coat the bread without soaking excessively—over-soaking causes the bread to disintegrate. Transfer soaked slices to a plate to drain excess batter briefly (optional, but reduces pan splattering).

3. Cook the French Toast

Preheat the skillet over medium-low heat. Add ½ tablespoon butter and let it melt, swirling to coat the pan. Place one soaked slice into the skillet. Cook for 2–3 minutes until golden brown on the bottom; flip carefully with a spatula and cook the second side for another 2–3 minutes until crisp and caramelized.

4. Caramelize the Crust

Sprinkle ½ teaspoon sugar evenly over the top of the bread. Immediately reduce heat to low (or off, if sugar melts slowly) to allow gentle caramelization. The sugar will melt into a glossy, amber crust with a delicate, lacy texture. Cook for 30–60 seconds more to finish the crust.

5. Repeat & Serve

Add remaining butter to the pan, repeating steps 2–4 for the remaining 3 slices. Serve hot, optionally dusted with powdered sugar, drizzled with maple syrup, or topped with fresh berries and whipped cream.

Pro Tips

• Bread Selection: Thick-cut brioche or Texas toast (from a soft white loaf) offers the best texture—its structure prevents tearing and holds the batter without sogginess.

• Heat Management: Low heat ensures slow, even caramelization. High heat after adding sugar causes rapid burning, resulting in a dark, bitter crust.

• Batter Consistency: Keep the batter slightly thick (like thin pancake batter) to avoid over-soaking. Overmixing creates excess air pockets, leading to uneven cooking.

• Flavor Variations: Add ½ teaspoon vanilla extract or a pinch of nutmeg to the batter for depth. For a salted-sweet twist, sprinkle flaky sea salt over the sugar before caramelization.

Recipe Highlights

This recipe replicates the café classic’s signature: a buttery, crispy exterior with a tender, fluffy interior. By balancing controlled heat and precise batter absorption, it delivers a restaurant-quality result without the wait—perfect for weekend breakfasts or holiday gatherings.

Note: Nutrition info is approximate; adjust based on portion sizes and added toppings.