Real Recipes From Real Home Cooks ®

classic french toast

Recipe by
Anywhere, AL

This is a nice basic French Toast recipe of mine. Nothing extravagant, but my family loves it. This French Toast actually works better with day old or longer bread, because the bread won’t fall apart when soaking in egg mixture. This recipe works with many types of bread - brioche sourdough, cinnamon-raisin, Kings Hawaiian, Italian or French to name a few.

yield 4 -6
prep time 10 Min
cook time 5 Min
method Pan Fry

Ingredients For classic french toast

  • 1
    loaf challah bread
  • 1/2 c
    light cream
  • 8 lg
  • 1/2-1 tsp
  • 2 tsp
    vanilla extract
  • 1/2 Tbsp
  • butter, unsalted
  • canola oil

How To Make classic french toast

  • 1
    Add eggs into a square pan.
  • 2
    Whisk the eggs until the yolks and whites are combined.
  • 3
    Add the light cream, whisking until light and creamy.
  • 4
    Whisk in the vanilla, until combined.
  • 5
    Whisk in the cinnamon, until well combined
  • 6
    Whisk in sugar, mixing to combine.
  • 7
    Set aside.
  • 8
    Slice the Challah Bread into 1-inch-thick slices, (preferably day-old bread).
  • 9
    Heat 2 tablespoons butter and 2 tablespoons canola oil in a cast iron skillet over medium heat. Adding oil with butter, prevents the butter from burning.
  • 10
    Place 2 slices of bread in the egg mixture and soak a few moments. Turn the slices over and soak until bread is soaked through, a few moments more.
  • 11
    Add the 2 slices of bread to the fry pan. Fry the bread until golden brown, 2 to 3 minutes per side.
  • 12
    When golden, transfer french toast to wire rack; place in oven while cooking remaining bread.
  • 13
    Serve hot with butter and pure maple syrup.
  • 14
    Freezing: Usually I make extra French Toast and freeze for those days when your in a hurry… just take out of freezer & reheat and eat in less than 5 minutes!
  • 15
    Place cooled French Toast (1 slice per bag) of in a heavy-duty freezer bag and freeze. Use the frozen French toast within 1 to 2 months for best quality.
  • 16
    Bon Appétit!!