A Simple French Toast Recipe To Make Any Day Of The Week
Our super classic french toast recipe is everything you need to start the morning—the kind of easy recipe that takes a pretty-good day into the realm of greatness (and it is THE BEST Mothers Day Recipe we know). In other words, this really is the best French toast recipe of all! If you’re a fan of cinnamon + breakfast (who isn’t?), you’ll also want to make our Six Ingredient Breakfast Quinoa and Mom's Zucchini Bread Muffins.
Ingredients For This Easy French Toast Recipe
Eggs
Cream
Vanilla extract
Cinnamon
Butter
Bread
How To Make Homemade French Toast
Make the French toast batter! Whisk the eggs, heavy cream, vanilla extract and cinnamon in a medium bowl until fully combined.
Melt some butter in a large skillet until it’s bubbly!
Soak the bread slices in the cream-and-egg batter. About 30 seconds on each side.
Cook the French toast! Lay the wet slice of bread in the bubbling hot butter and let it brown. Then flip with a spatula and brown the other side.
More butter. Repeat with the rest of the bread until you’ve made a mountain of gorgeous, golden brown, homemade French toast!
Dig in! Serve with warm maple syrup and plenty of extra butter.
How to Store Leftovers + Tips
A note on the best bread for French toast: Challah is tender, squishy and a classic restaurant favorite. It’s what we use to make our Baked French Toast recipe. Brioche is even richer than challah, and is another favorite. White or wheat will also work, but we suggest buying bread and slicing it yourself for thicker slices.
Our best French toast recipe relies upon a three egg batter which results in a custardy French toast batter with a hint of cinnamon and vanilla.
Pain perdu, or lost bread in English, is the French solution to using day-old bread that has dried out past its prime. Perfect for dunking in custard and covering with maple syrup.
French toast loves friends, including Turkey Breakfast Patties and/or bacon in the oven, and a fresh Fruit Salad on the side.
Leftovers can be stored in the fridge for 3 days, or in the freezer for up to 3 months.
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