How to Make Fluffy French Toast

If I had to choose one thing to eat for breakfast for the rest of my life, it would always be fluffy French toast. I love bread, I love cinnamon, I love maple syrup — so this easy French toast recipe will always have my whole heart. Making French toast is probably one of the first things you learn to make as a child, but over the years, it evolves into a masterful culinary work of art. We’re no longer using sandwich bread, friend. We’re using quality bread like brioche or challah, and we’re making a rich custard that soaks all the way to the inside. This is the best French toast recipe, and I’m so excited to walk you through it. If you like french toast, check out my RumChata French Toast, which is perfect for brunch!

Why this recipe works

There are a few things that take this from basic to delicious French toast, and they’re honestly not complicated at all.

Stale bread is your secret ingredient. I know it sounds counterintuitive, but starting with day-old or stale bread is the move that separates fluffy French toast from soggy French toast. Fresh bread falls apart in the egg batter. Stale bread soaks up all that creamy custard goodness without turning to mush. I usually slice my loaf and leave it out on the counter overnight, or just let it sit for a couple of hours before I’m ready to cook.

A real custard makes all the difference. This isn’t just eggs and milk. We’re whisking together eggs, heavy cream, vanilla extract, brown sugar, cinnamon, and a pinch of salt until everything is completely smooth. When your liquids are fully blended, every thick slice of bread gets an even, gorgeous coat.

A hot pan is non-negotiable. Whether you’re using a nonstick skillet, a large skillet, or a griddle, you need it properly heated before the bread ever touches it. Hot butter and oil hitting the pan is what creates that beautiful golden brown crust we’re all chasing.

Ingredients you’ll need

Here’s everything you need for this fluffy French toast recipe. This recipe uses simple ingredients, but it’s the most flavorful French toast you’ll ever make.

• Thick slices of bread (day-old challah or brioche — brioche gives you that buttery richness, challah gives you beautiful color and chew)
• Eggs
• Milk, heavy cream, or a dairy-free milk
• Vanilla extract
• Brown sugar
• Ground cinnamon, nutmeg, and a pinch of salt
• Neutral oil and butter

For serving: fresh fruit like strawberries or raspberries, maple syrup, a sprinkle of powdered sugar

How to Make Fluffy French Toast

Make the custard. In a large mixing bowl, whisk together the eggs, vanilla extract, heavy cream, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk until the egg mixture is completely smooth and creamy — no streaks of egg remaining. This is what makes the coating so even and the flavor so good.

Prep your bread. Make sure your thick slices of bread are at least a few hours old, ideally overnight. Using a shallow dish can also work well here if you prefer dipping individual slices rather than using a large mixing bowl.

Heat your pan. Heat your nonstick skillet, large skillet, or griddle over medium heat. Add the oil and butter, and let them melt in the hot pan. You’ll know it’s ready when the butter starts to foam slightly. I use oil and butter to achieve a crispy edge and golden color.

Dip and cook. Dunk each of the bread slices into the custard, coating both sides well and letting the bread soak for a few seconds. Place it into the hot pan in a single layer; don’t crowd. Let each side cook for 3–5 minutes until it’s a deep golden brown. Adjust your heat as needed; if things are moving too fast, turn it down. Cook in batches, adding more butter and oil to the pan as needed.

Butter your fluffy French toast while it’s hot, then top with fresh fruit, a drizzle of maple syrup, and a sprinkle of cinnamon or powdered sugar. Serve immediately!

Tips for the best fluffy french toast

• Don’t skip the stale bread step. This is the biggest game-changer for avoiding soggy French toast. If you forget to leave it out the night before, place the sliced bread in the freezer for 20 minutes.
• Use a griddle for large batches. If you’re feeding a crowd, a griddle lets you cook multiple slices at the same time. Game changer for weekend brunch, especially when served with a refreshing mimosa.
• Keep finished slices warm. While you cook in batches, place finished pieces on a baking sheet in a 200 degrees F oven to keep them warm without drying out.
• Whisk those liquids well. An under-whisked egg mixture means uneven coating and streaks of cooked egg on your bread. Take an extra minute with your whisk; it’s so worth it.

How to Make Fluffy French Toast

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 8 slices

Course Breakfast

Cuisine American

Thick slices of brioche or challah soaked in a creamy cinnamon custard, cooked until golden brown — this easy French toast recipe is the one you'll keep coming back to.

Ingredients

• 2 eggs
• 1 tsp vanilla extract
• 1 and 1/2 cup milk or heavy cream
• ¼ cup brown sugar
• 2 tsp ground cinnamon
• ¼ tsp nutmeg
• pinch of salt
• 1 tbsp Neutral oil
• 2 tbsp butter
• 6-8 slices day-old bread

Instructions

• In a large mixing bowl, whisk the eggs, vanilla extract, heavy cream, brown sugar, cinnamon, nutmeg, and salt until the mixture is completely smooth and creamy.
• Heat the oil and butter in a nonstick skillet, large skillet, or griddle over medium heat until the butter starts to foam slightly.
• Dunk each slice of bread into the custard, coating both sides well and letting the bread soak for a few seconds so the custard soaks all the way to the inside.
• Place the bread into the hot pan and cook each side for 3–5 minutes until golden brown. Adjust the heat as needed and cook in batches, adding more butter and oil to the pan as needed.
• Butter the French toast while hot, top with fresh fruit and syrup, and serve immediately.

Notes

Don’t skip the stale bread step. This is the biggest game-changer for avoiding soggy French toast.

Use a griddle for large batches. If you’re feeding a crowd, a griddle lets you cook multiple slices at the same time.

Keep finished slices warm. While you cook in batches, place finished pieces on a baking sheet in a 200 degrees F oven to keep them warm without drying out.

Whisk those liquids well. An under-whisked egg mixture means uneven coating and streaks of cooked egg on your bread.

Tried this recipe?Let us know how it was!