French toast is a simple technique, but a few details separate a soggy, bland version from one with a crisp edge and a custardy centre.
What you need
- 4 thick slices of bread, a day old if possible
- 2 large eggs
- 0.5 cup milk or cream
- 1 tablespoon sugar, or a flavoured sugar like Dirty Vanilla
- 0.5 teaspoon cinnamon
- Butter, for the pan
The method
- Whisk the eggs, milk, sugar, and cinnamon together in a shallow dish until fully combined.
- Dip each slice of bread into the mixture, letting it soak for about 20 to 30 seconds per side, long enough to absorb the custard without falling apart.
- Heat butter in a pan over medium heat until foaming.
- Cook each slice for 2 to 3 minutes per side, until golden brown and slightly crisp at the edges.
- Serve immediately, while the outside is still crisp.
Why day-old bread works better
Fresh bread is soft and absorbs the egg mixture too quickly, becoming soggy and prone to falling apart when you try to flip it. Bread that has sat out for a day has slightly firmer structure, which absorbs the custard more evenly without turning to mush.
Using vanilla sugar instead of plain
Whisking a spoonful of Dirty Vanilla into the egg mixture instead of plain sugar adds real vanilla flavour throughout the custard, rather than sweetness alone, and it dissolves into the milk and egg mixture the same way plain sugar would.
Common mistakes
- Pan too hot: the outside burns before the inside cooks through
- Not soaking long enough: the centre stays dry and eggy tasting
- Soaking too long: the bread falls apart when you try to move it
- Skipping the butter: it is what gives the crisp, golden edge
