Home › Breakfast Recipes This easy French Toast recipe is the BEST, with a thicker batter and cinnamon sugar flavors that really set it apart. By Lauren Allen Updated March 16, 2024 This post contains affiliate links. This easy French Toast recipe is the BEST, with a thicker batter and cinnamon sugar flavors that really set it apart. It's one of our family's favorite breakfasts! Want more breakfast recipes? Try Biscuits and Gravy , Eggs Benedict and Belgian Waffles ! If I offered up breakfast options for a family vote, everyone would choose this classic French Toast recipe, served with fresh fruit, syrup and whipped cream! We've been making it for decades, and it's truly the best french toast recipe! How to Make French Toast: Combine Ingredients: Add of the ingredients, except the bread, to a blender or shallow dish and mix to combine. Dip Bread: Dip each bread slice into the egg mixture, dredging on both sides. Cook: Place bread on hot greased griddle or large skillet. Cook for a few minutes on each side, until golden. Serve: I love to serve this easy french toast warm, with homemade syrup and a side of berries! Ingredients Notes: Bread: I recommend using thick sliced bread, like Sara Lee Artesano , Texas Toast, or leftover homemade bread . It's nice (but not necessary) if the bread is a few days old, or slightly stale. We also loving using thick slices of cinnamon bread or brioche ! Flour: My Secret Ingredient! The flour helps to make more of a “batter” for dipping the bread, which yields extra fluffy and delicious french toast. If mixing the batter by hand, start by mixing flour and eggs, then add the milk and remaining ingredients. Milk : Any kind of milk will work (even dairy free), but the the higher fat milk, the creamier the batter will be. Whole milk works great and you could even add a little splash of cream if you want. More French Toast Recipes: Crunchy French Toast Brioche French Toast French Toast Roll Ups Pumpkin French Toast Eggnog French Toast Air Fryer French Toast Baked French Toast Casserole Make Ahead and Freezing Instructions: To Make Ahead: The batter can be made 1-2 days ahead of time, depending on the freshness of your ingredients. To Freeze: Allow french toast to cool completely and store in a freezer-safe bag or container for up to 3 months. Rewarm on a skillet, in the toaster, or for a few seconds in the microwave. Email This Recipe! Enter your email and we'll send it directly to you! By entering your phone number you consent to receive marketing text messages (e.g. meal plans) from TBFS at the number provided, including messages sent by autodialer. Consent is not a condition of purchase. Msg & data rates may apply. Msg frequency varies. Unsubscribe at any time by replying STOP or clicking the unsubscribe link. Reply HELP for help. Privacy Policy. Ingredients US Customary Metric 0.5x 1x 2x ? ▢ 2/3 cup milk , (160 ml) ▢ 1/4 cup all-purpose flour , (30 grams) ▢ 1/4 cup granulated sugar , (50 grams) ▢ 1/4 teaspoon salt ▢ 1 teaspoon ground cinnamon ▢ 1 teaspoon vanilla extract , (5 ml) ▢ 8 thick slices bread Preheat griddle to 350 degrees F or or heat a skillet over medium heat.

In a blender, add the eggs, milk, flour, sugar, salt, cinnamon, and vanilla. Blend until smooth. If you prefer whisking by hand, start by mixing the flour and eggs together in a shallow dish, then whisk in the rest of the ingredients until combined. Dip bread slices into the batter, dredging them well on both sides, and place on hot, greased griddle or skillet. Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same. Remove to a plate. Serve warm with syrup and a sprinkle of powdered sugar. Nutrition information is automatically calculated, so should only be used as an approximation. Text me new recipe ideas! Simple, tasty ideas sent once a week. No spam. I originally shared this recipe in February 2015. Updated April 2018, June 2021 and October 2022. This post contains affiliate links. I love to share the products I use with you guys! Pumpkin Overnight Oats Sheet Pan Pumpkin Pancakes Apple Cinnamon Overnight Oats Apple Coffee Cake Original Post October 6, 2022 Updated March 16, 2024 About The Author Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. My go-to French toast recipe! Mine always turned out soggy until I found your recipe that incorporates flour. Total game changer! The best french toast ever super moist and I am obsessed! I NEVER review recipes I Google, but like many others I had to for this. I LOVE French Toast. Order it at every restaurant that offers it. Have made many recipes on my own. This is hands down the best French Toast ive ever had. Made it with my 4 year old during a snow storm. It was easy enough for her to follow along and really contribute. But the flavor…. I had to stop over my plate to leave this review its so good. Thank you for sharing!!!! This is my go too recipe for French toast! I wouldn’t change any thing. My whole family says it’s the best French toast they ever had. Thank you for sharing! Omg, this is one of the best French toasts I’ve ever had! I’ve made French toast before, but it never tasted like this — it was always either too bland or way too milky. Definitely making this again — love, love, love this recipe! I would change nothing!! This recipe was FANTASTIC!! It made exactly for 8 like said. I did use 25% of the milk was cream since only had 2% milk. Best french toast I’ve ever made. The best recipe ever!!! I use this recipe every time I make french toast!!! My eldest child wanted french toast for dinner and this recipe is now added to my family recipe book! Easy to follow and amazing! I added powdered sugar on top of ours <3 I never review recipes but I had to go out of my way for this because this is literally the best French toast I have ever had. Fantastic. I used store-bought brioche I’ve never liked French toast but my husband loves it. This is the best I’ve had and from now on is the only recipe I will eat for French toast! We love it, thank you! HANDS DOWN–#1 NUMBER ONE FRENCH TOAST RECIPE OF ALL TIME!! I am 51 years young and I have eaten a tremendous amount of french toast in my life. I saw a 5 star recipe above this one and saw the pic of this and I decided to give it a try. Every single bite I took, came with the comforting sound of yummy!!! Ummmy ummmmy ummmmy!! Wow!! Thank you Lauren Allen, for sharing this recipe with the world!! You should patent this recipe and sell it!! It was truly that great!! I’ll be using many more of your recipes as I look for my next meals!! Hands down, the best ever!! Would this bread work if I slice it thick? Yes, thick slices are great here — I actually recommend a hearty, thick-cut bread since it soaks up the batter well without falling apart. Okay, I don’t usually come back to write reviews, but this recipe is a game changer! I never liked French toast. It always felt like eating weirdly eggy bread that was trying to be sweet. This recipe has completely changed my mind about French toast. The flavor is so perfectly balanced and not at all eggy tasting, despite giving that much-needed protein boost in the morning. Thank you for giving me a simple recipe that will be staying in my breakfast rotation. P.S. I made this recipe with potato bread I baked from scratch. My friends have urged me to make brioche and turn it into French toast next. Absolutely does not work to whisk eggs and flour together first. Just clumps of flour. Maybe gradually mix flour into milk tablespoon at a time THEN into milk I’ve honestly tried about 4-5 recipes before this and they just never tasted right, this one was delicious and I’ll probably never try a different recipe. It really held the cinnamon flavor. 12/10 stars I just made this and my daughter loved it. Thank you ♥️ Great recipe! French toast is one of those things that I really like – yet rarely make. Strange. I guess not eating it at home growing up plays a factor. FYI, tho, that even with 1/2 recipe I ended up with 6 slices worth of batter… …Which leads me to something I felt I should point out (if it’s already been addressed in the comments, then I apologize in advance): Regardless of recipe size, your bracketed measurements remain the same. As noted above, I went with a 1/2 recipe. As I was googling amounts (switching grams to ml), I realized the proportions were out of whack. So I went back to the original (1x) recipe, and saw that the bracketed amts were the same, regardless of 1/2, 1x or 2x. I’d suggest that you mention this in your next update, as it’s possible someone may not notice the amounts when adjusting the recipe size… Thanx again! I’ve followed other recipes previously; I think your secret ingredient makes all the difference… Waaaay too much salt