This is the only French Toast recipe you’ll need and you can use whatever bread you prefer. Serve with maple syrup and your favorite toppings for the perfect weekend breakfast.
Watch the video tutorial and learn our tips for making the best French Toast that is perfectly cooked and never soggy. You’ll love step 5 which is perfect for feeding a crowd!

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Did you know French Toast isn’t really French? It originated in Rome and was invented as a way to re-purpose stale or leftover bread. It’s still a pretty brilliant idea today! We’ve done so many variations of French Toast including Caramel French Toast and French Toast Casserole.
French Toast Recipe Video
Watch Natasha make a classic French Toast and see how easy it is to make a memorable breakfast! If you enjoyed this video, please subscribe to our Youtube Channel.
Tips for the Best French Toast
- Dry out your bread – stale, day-old bread absorbs liquids better
- Batter consistency – adding the extra egg yolks creates a thicker and richer batter that will cook up better and prevent soggy toast.
- Sautéing in hot butter crisps up the edges
- Oven-finished – transferring the toasts to a hot oven keeps toasts warm for serving all at once, plus it sets the custard in the center. You’ll even see them puff up in the oven.
Ingredients
This recipe feeds a crowd and will make 8-10 slices (depending on the size of your bread slices). It’s also easy to cut the recipe in half for a smaller batch.
- Eggs – use 6 whole eggs and 2 yolks for a richer batter.
- Milk – Any kind of milk (1%, 2%, or whole milk), half and half, or heavy cream will all work great. You can also use dairy-free milk such as coconut milk or almond milk.
- Vanilla extract – or use bourbon, rum, or brandy for variety.
- Cinnamon – our favorite spice, but you can also add a pinch of nutmeg
- Honey – adds sweetness to the batter. You can also substitute it with sugar.
- Bread – 1 lb of thick-sliced bread (see options below)

What is the Best Bread for French Toast?
You can use any thick-sliced bread. Challah, Brioche and Texas toast are our favorites. Any of these will work well:
- Sweet Breads – Brioche bread, Challah or Easter Bread
- Texas Toast – comes pre-sliced into thick slices
- White Country Loaf – slice 3/4″ thick pieces
- Sourdough – the spongy texture is perfect for soaking up the custard without getting soggy
- Croissant – transforms French Toast with a unique texture. We shared a recipe for this in Natasha’s Kitchen Cookbook.
- Banana Bread – if you want a treat in the morning, sliced banana bread is a terrific choice.

Pro Tip:
This recipe is the best way to use up bread that is a day old and a little dry. If time allows, set your bread slices out onto a wire rack to air dry for 1-2 hours before using.
How to Make French Toast
This is a simple breakfast to make. You will master it in no time.
- Slice bread – into 3/4″-thick pieces and preheat the oven to 275˚F.
- Egg mixture – In a large bowl, whisk together eggs, yolks, milk, salt, vanilla, cinnamon, and honey until well blended. Transfer to a casserole dish.
- Preheat skillet – set a large cast-iron or heavy skillet over medium-low heat and melt in 2 Tbsp butter.
- Soak Toasts – just 30-40 seconds per side.
- Sautee French Toast – transfer to the hot buttered skillet and sautee 3-4 minutes per side until golden brown.
- Bake – transfer toasts to a baking sheet and keep them in a 275˚F oven while sauteeing the remaining toasts. Once all of the toasts are done, bake another 10-15 minutes to set the custard.




Can I make French Toast in the air fryer?
Yes. To make it in the air fryer, spray the air fryer basket with nonstick spray. Allow any excess egg wash to drip back into the dish then place soaked toasts in a single layer and air fry at 400˚F for 8-9 minutes flipping halfway.

To Serve
Sometimes keeping it simple is best and we often just serve it with maple syrup and butter. Here are more great options to keep breakfast interesting:
- Cinnamon Sugar – (1/4 cup sugar + 1/2 tsp cinnamon)
- Honey Butter or whipped cream
- Berries – strawberries, blueberries, raspberries
- Sliced bananas and Caramel Sauce
- Homemade Strawberry Sauce
- Bacon – the sweet and salty combo is so good!

Make-Ahead
- To Refrigerate: Allow the cooked toast to cool completely to room temperature then store it in an airtight container in the refrigerator for 3-5 days.
- Freezing: Arrange cooked and cooled toasts on a baking sheet and freeze for 2 hours then transfer to a freezer-safe bag for easier storage. Thaw in the microwave for 45-60 seconds, or in the refrigerator overnight
- To Reheat: warm on a skillet, or in the air fryer or toaster until hot.

We love special breakfasts for the weekends and holidays like Easter and Christmas morning especially since French Toast tastes like dessert for breakfast.
More Breakfast Recipes
- Easy Frittata Recipe
- Buttermilk Pancakes
- Poached Eggs
- Ricotta Pancakes
- Eggs Benedict
- Fluffy Scrambled Eggs
- 67 Best Breakfast Ideas
Easy French Toast Recipe

Ingredients
- 6 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 Tbsp warm honey
- 1 lb bread such as Challah, Brioche, or Texas Toast, (about 8-10, 3/4”-thick slices)
- 3 Tbsp unsalted butter, to saute toasts
Instructions
- Slice your bread about 3/4" thick, and arrange on a wire rack for 1-2 hours if time permits to dry out the bread slightly. Preheat the oven to 275˚F.
- In a medium bowl, whisk together eggs, yolks, milk, salt, vanilla, cinnamon, and warm honey until well blended and honey has dissolved. Pour into a casserole dish that fits 4 pieces of toast at a time, or as many as will fit your skillet at a time.
- Preheat your skillet over medium-low heat and melt in 2 Tbsp butter.
- Dip 4 pieces of bread into the egg mixture at a time and soak for 30-40 seconds per side depending on the thickness of the bread. Remove bread slices from egg wash letting excess drip back into the dish then place the bread slices into the hot skillet and saute for 3-4 minutes per side until golden brown.
- Transfer to a baking sheet and place in the oven to keep warm at 275˚F. Repeat step 4 with the remaining toast, adding more butter as needed. Once all are sauteed, keep them in the oven for another 10-15 minutes for the custard center to fully set then serve warm with your favorite toppings.
I don’t usually leave reviews but this one was Amazing! I have been hungry for French toast and this popped up on my fb feed! So had to try it! I cut the recipe in half since it was just 2 of us but WOW! Delicious!
I love watching your videos. Ty
Thank you so much for sharing that with me, Angela!
NATASHA, I LOOK FORWARED TO ALL YOUR RECIPES AND YOU, OF COURSE!!! I AM GING TO MAKE THE FRENCH TOAST TOMORROW MORNING!! THANK YOU!!
Yay! I hope you love it, Estelle! Thank you for sharing your wonderful review!
Excellent!
Try using “Hawaiian Sweet Bread”. Had French toast with that on our last trip to Hawaii.
Tried it will your recipe and it was great!!
Yum! I bet that is SO GOOD! Thank you so much for sharing that with me.
Love to use this recipe for a Easter Brunch. I have a crowd of 12 people coming, can I make this recipe in the oven, or prepare the day before and heat in oven the day of. Please advise.
Hi Cathy, you may make this recipe ahead. Check out the Make-Ahead tips that I included in the recipe for some suggestions.
Let me preface this by saying that I don’t usually like French Toast. However, this recipe has made a French Toast lover out of me. If I could give it ten stars, I would. I think the extra time in the oven eliminates the “raw” egg taste that was my problem. I cut the recipe in half for just hubby and me, used brioche and it was perfect! My husband thanks you, Natasha, because now he will get French Toast again soon.
Wow, that’s awesome feedback. Thank you so much for your good comments and review, Judy. I’m so happy to know that you loved it!
I made this for Christmas Brunch!!!!!!!! It was so good. My grandson said it was the best French Toast he ever had!!!!
That is awesome feedback, thank you for sharing that with us!
Made this for Christmas brunch this morning for my fam. I’ve been making French toast for 25 years – this was the best batch I’ve ever made. Baking to finish the custard is an amazing innovation!
Wow, thank you for the awesome comments and feedback! I’m happy to know that you loved this recipe, Jeremy.
Forgot to mention:
That FREE BONUS: 5 tips to be a better cook, option doesn’t work. After I enter my name and email address, it just spins and doesn’t send an email. Please have your web designer look into the issue. Thank you.
Hi Sylvia, I’m seeing you on the list, and that you should have received the first email today. Can you let me know if you did or did not receive it? I definitely want to make sure it’s working for everyone. Thank you for your help with that!
You know how chef’s write things like, ‘This will be your go-to recipe?’ Well, not only is this my go-to french toast recipe, but NATASHAS KITCHEN is my go-to CHEF! Her recipes always come out great! We love all her recipes. Thank you Natasha for your great recipes and your wonderful personality. You are so at ease in front of the camera and so animated. I LOVE IT!
Aww, that’s the best! Thank you so much for sharing that wonderful compliment with me! I’m all smiles
Made this recipe this morning. Family loved it, kids even got seconds. Thank you so much for the recipe and alternative options. Cinnamon amount was a little strong, but easy to adjust for next time.
So great to hear that, Rebecca! Thank you for your good comments and feedback.
Hi Natasha! I made this recipe this morning and it was really good, my whole family liked it.
By the way my mom’s name is Natasha too!
Aww, that’s the best! Thank you so much for sharing that with me, Leilani. I’m all smiles
Made this today for brunch and then made fancy chicken salad (for the second time) for dinner. Both recipes are great even though cooking isn’t even close to fun for me. Your recipes and videos make me willing to try.
(Idea for cutting grapes: grapes, knife, cutting board and handsome young son to do that prep.)
Thank you for sharing that tip, Laura! They love helping in the kitchen!
Hey Natasha,
I tried this recipe this morning and it turned out beautifully. I also made some for my sister Lucy and she loved a lot too. Thank you…
Aww, that’s the best! Thank you so much for sharing that with me, Luna. I’m so glad you and your sister enjoyed this!
Hi Natasha
I really loved the French Toast. I just made it for breakfast and I licked my plate till It was empty! I also made it for my sister Tania and she loved it too. I will surely try it again. Thank you Natasha!
– Sadie
That’s great, Sadie! I’m happy reading your feedback and review, thanks for sharing that with us!
Do you ever take the beans out of the jar or just keep adding vodka as is runs low?
Hi Diane, we keep adding mode vodka as we use it up.
I didn’t mention what did you do to egg yolks.
Hi Tina, I added them in step 2.
I’m so excited to try this recipe! My first thought when buying the ingredients was to buy strawberries to make your strawberry cheesecake topping to pour on top 🤤
Oh that’s a great idea!! I hope you love this recipe, Donna!
Love this French Toast! Love your other tips especially how to make ahead and keep leftovers. In trying to figure out calories….. you give it 260 calories. I cannot find a serving size. Would that be for one or two slices of bread?
The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” Hope that helps!
Orange Zest and a little Orange Juice made a nice addition to the custard.
I’m in the process of making your Kulich right now and plan to bake some of it in a regular loaf pan to use for French Toast on Pascha morning. I’ve always used Kulich baked by one of the ladies at church before, but this year she was unable to make it.
Oh! Cheese Pascha makes a wonderful topping for Kulich French Toast.
A bit early, but, Christos Voskrese!
Thank you so much for sharing that with me, Joe! I’m so happy you enjoyed that.
You should try just a pinch of nutmeg in your mix……it just enhances the flavor of the toast.
That’s a great idea, Sylvia. Thank you for your suggestion!
Can you tell me which brand and where to get your maple syrup that you use in this recipe?
Hi Renee, we used this Raspberry Maple Syrup.