Perfect French Toast Recipe

This French toast recipe makes a delicious breakfast or brunch. Make this simple, yet perfect French toast recipe that everyone will love.

his French toast recipe makes a delicious breakfast or brunch. Make this simple, yet perfect French toast recipe that everyone will love. //

French toast is one of those recipes that I absolutely love. I love to make huge platters of it when we have guests for the weekend or Little Buddy has friends who spent the night. But really, my favorite thing to do is to make this perfect French toast recipe for just the three of us anytime I feel like.


Especially on a lazy weekend morning when I want to make somethingI know everyone will love. French toast just has such a way of starting the morning off like you are giving everyone as much love for their day as possible. Paired with a bowl of fresh fruit, a few slices of bacon, and drizzle of maple syrup, and this will be a meal that will fill their spirits as much as their bodies.

If I know we have a ton of schoolwork or testing in our schedule, this French toast recipe always brightens up the morning. Again, I like to include a bowl of fruit and slices of bacon to round out the meal.

French Toast Recipe | ©

But I have a little secret, even though I love French toast made with challah bread or thick slices of Sally Lunn bread, it is absolutely delicious and so easy with slices of our favorite sandwich bread. Since we always have it on hand, it makes making French toast a whole lot easier than worrying about having to bake bread first or remembering to pick it up at the bakery.

I have another little tip, too. I do love French toast that has been made with heavy cream, but it is just fine made with whatever milk I have the refrigerator, too. For instance, I’ve used whole milk, skim milk, coconut milk, almond milk, and yes, even buttermilk a time or two. You know what? The flavor might change a tiny bit, but it always turns out perfect.

I also have tested the recipe using various sweeteners with great success. It is delicious using maple syrup, honey, and coconut sugar as well as granulated sugar.

To save on dishes and cleanup, I whisk together the eggs, milk of choice, sweetener, vanilla, and cinnamon right into shallow dish that I’ll use to dip my bread in. Once I have it whisked together well, I place my bread slice in on one side and then quickly flip it over to the other side since some sandwich breads will absorb the liquid super quickly. Once both sides of the bread are coated with the liquid, I place them into the skillet with melted butter set over medium heat. They only take a few minutes to cook, about 2 to 3 minutes on each side.

French Toast Recipe | ©

It takes the pressure off of me from thinking that I have to have exact ingredients in my house to be able to make a favorite breakfast or brunch. Because, let’s face it, sometimes I wake up and just know that French toast would be a great way to welcome the morning. With just a few basic ingredients that I always have on hand, I know I can whip up perfect French toast that my family will love.

French Toast Recipe | ©

Here’s my Perfect French Toast Recipe. I think you’ll love it.

Yield: 4

Perfect French Toast Recipe

Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
This French toast recipe makes a delicious breakfast or brunch. Make this simple, yet perfect French toast recipe that everyone will love.
4.53 from 36 votes
Did you make this recipe?


  • 2 large eggs
  • 1 cup milk, half and half, coconut milk, or almond milk
  • pinch salt
  • 1 tablespoon granulated sugar, honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 8 slices sandwich bread
  • butter


  1. Whisk together eggs, milk, salt, sugar, vanilla, and cinnamon in a flat-bottomed pie plate or baking dish. Place bread slices, one or two at a time, into the egg mixture and flip to make sure both sides of bread are well-coated.
  2. Melt butter in a large skillet or on a griddle. Place bread slices in skillet or on griddle and cook until golden brown on each side, about 2-3 minutes.
  3. Serve immediately or keep warm in oven until ready to serve, but no longer than about 30 minutes.


You are simply dipping your bread slices into the egg mixture. If you leave your bread in the mixture for an extended amount of time, it will absorb more liquid and take longer to cook through.

All images and text © Robyn Stone for Add a Pinch

Robyn xo

Perfect French Toast - This French toast recipe makes a delicious breakfast or brunch. Make this simple, yet perfect French toast recipe that everyone will love. //


From the Add a Pinch recipe archives, originally published 2014.


110 comments on “Perfect French Toast Recipe”

  1. I love love love french toast.

    I make mine almost the same way but I almost always use all heavy cream and I add nutmeg to the mix as well. Not much but i think it adds an extra oomph.

  2. Cooked it this morning my family loved it!!!

  3. Loved this recipe!! Thanks for sharing!!:))
    Will definitely make this for my kids very often!

  4. It was amazing my whole family loved it!

  5. So are you using milk and half and half?

  6. Can you substitute cinnamon for something else my daughter is allergic to cinnamon

  7. If your bread seems too soggy, I’ve found this solution: I toast the bread first, as brown as you like. It gets soft in the dip anyway, but not as soft as untoasted.

  8. This recipie is absloutly amazing. My hubbz luv’d it !!!

  9. It was great, my husband loved it.

  10. Use the cooked toast to make pb&J sandwitches yummy!

  11. I like to scramble eggs in the fry pan after toast is cooked. The residue has wonderful flavour. Bonus one pan to wash.

  12. Used Japanese bread and milk and it was delicious!

  13. I totally love it. Made it with sweet bread and it is the bomb! Also no splashes at all! Safe from butter or oil. Yum!!!

  14. Do we cook on high or medium?

  15. I’m starting to do this for my guardian as a way to find SOMETHING for us to have for breakfast – I’m keeping a COPY of this so I’ll have it handy every time I’d be cooking it.

  16. I tried and and loved the cinnamon really sets it off then I added a little cinnamon and sugar on top before I put syrup..,grat recipe thanks got my day off to a great start

  17. Ahhhhh, yum! Thank you. I was craving French toast and looking for a recipe and finding nothing but “challah bread” and other higher end breads when what I had on hand was nature’s own wheat sandwich bread. Worked like a charm, tasted great! 

    Rating: 4
  18. Besides NOT leaving the slice of bread in the mixture for a LONG time, if you want to cook a slice of French Toast for 2-3 minutes, I’ve noticed you have to SET your stove burner to MEDIUM/LOW – this is OPTIMAL because MEDIUM would BURN the slice, while LOW would require you to FLIP over and over AGAIN.

    Rating: 4
  19. Thanks so much for the recipe! My hubby and I are trying it out in the morning. I’m sure you may not see this post before then, but for future experimenting, do you think brown sugar would work in the recipe? I might just try it out and let you know if it was okay or not! Again, thanx for sharing! Can’t wait to try it…sounds delish!

    • Hi Teri,
      Yes, brown sugar would also work in this recipe. You can also use maple syrup or honey as the sweetener, if you’d prefer. I hope you both enjoy it!

  20. Perrrrrrrrrfect! Mmmm so excited 💃

  21. Robyn, my recipe is similar but I have cinnamon sugar in a can and just shake a little in the egg mixture. I like the comment about toasting fresh bread. I plan to try that. Your recipes are great.

    Rating: 4
  22. My grandma taught me to make this type of French toast 50 years ago. I don’t measure anything, and she taught me to pour enough sugar over the top of the egg in the dish to just cover the top. That makes the sweetness just right! We like to eat our cooked French toast with a smear of peanut butter and syrup. 🙂

  23. It was good but cooked weird. It browned too fast and took longer to cook after turning it down. I think it’s because 1 cup was too much milk and the bread was too wet. I will use half a cup or even 1/4 cup of milk next time, instead of one cup, and maybe another egg or two. Flavor-wise it was delicious but the texture too soft. I used a little less cinammon because of personal preference and a little dash of nutmeg.

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