Fluffy brioche bread dipped in a vanilla and cinnamon mixture to make perfectly golden french toast. Top with powdered sugar, fresh berries and syrup for the ultimate breakfast. Say goodbye to soggy french toast for good with this simple recipe!
We can’t obtain enough breakfast food at my house! We even eat breakfast for dinner a couple times a month. This is always a go-to recipe, as well as German pancakes, crepes, biscuits and gravy and cinnamon rolls.
French toast is one of my family’s favorites to make on the weekend. Sometimes we’ll even make breakfast for dinner and add some bacon, hash browns and scrambled eggs to serve along side it. Everyone eats it right up!
I’ve perfected the recipe over the years and love the ratio of ingredients used. If you follow my tips below, you can say goodbye to soggy french toast for good! It turns out perfectly crispy and delicious each time.
Best bread to use
The great french toast really starts with the bread. If you use a sandwich bread, you definitely wont obtain the same flavor. Below are my favorite breads to use.
- Brioche – I love using brioche because it is thick and soft. It also holds the shape very well and doesn’t obtain soggy.
- Challah – This is another great option and gives more of a buttery flavor. It will hold it’s shape while staying soft inside.
- French bread – Day ancient french bread also works great.
- Sourdough bread – The tartness in this bread gives a kind flavor.
- Texas toast – These thick slices of bread make a kind base.
How to make french toast
Find the printable recipe below.
- WHISK together the milk, eggs, flour, cinnamon and vanilla. Or place in a blender to make it even easier and to remove any clumps.
- DIP the bread into the egg mixture and flip to evenly coat.
- COOK the bread on a buttered griddle or skillet for 2 minutes per side. Then top with your favorite toppings!
If you’re planning on making this recipe the day before and soaking the bread overnight, I’d recommend using bread that’s thicker and difficult so that it doesn’t obtain too soggy when sitting in the fridge. Bread that’s a few days ancient works great for this.
- Place the bread pieces in a large dish, then pour egg mixture over top (make sure to evenly coat).
- Cover the dish with lid or plastic wrap and stick in the fridge overnight.
- Then warm on buttered skillet the next day.
TIP: If I’m making the night before, I usually turn it into a bake/casserole, such as my overnight french toast with berries. This recipe is especially great for holidays or if you’re hosting a large brunch!
If you’re making breakfast for a crowd and have to make multiple batches of french toast, try keeping it warm in the oven. Simply place the cooked french toast on a baking sheet and place in the oven at 175°F until serving. It keeps the bread warm and crispy, without drying it out.
More breakfast favorites
Fluffy brioche bread dipped in a vanilla and cinnamon mixture to make perfectly golden french toast. Top with powdered sugar, fresh berries and syrup for the ultimate breakfast.
- 1 cup milk
- 1/4 cup all-purpose flour
- 4 large eggs
- 3 Tablespoons brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 Tablespoon butter
- 12 slices thick bread (I prefer brioche)
Optional toppings: berries, fresh fruit, powdered sugar, nutella, whipped cream, jam, syrup
Place the milk, flour, eggs, brown sugar, vanilla, cinnamon and salt in a blender. Pulse until smooth. Alternatively place in a bowl and whisk until smooth.
Preheat a griddle to 350°F or a skillet over medium-high heat. Butter before placing the bread on.
Dip the bread into the egg mixture and flip to evenly coat. Then place the bread on the griddle and cook 2 minutes per side (or until lightly golden brown). Whisk the egg mixture as needed.
Serve immediately or place on a baking sheet in the oven at 175°F to keep it warm. Top with your favorite toppings.
Calories: 285kcal | Carbohydrates: 40g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 422mg | Potassium: 209mg | Fiber: 2g | Sugar: 11g | Vitamin A: 305IU | Calcium: 150mg | Iron: 2.8mg
meet Jamielyn Nye
Jamielyn Nye is the creative director and founder of Follow Us. She is also the author of the Follow Us Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.
Never worry about dinner again!