Start the morning by treating your family to the delightful aroma of this easy French toast recipe.
Thick slices of bread are dipped into a custard made with eggs, milk, orange juice, cinnamon, and a splash of cognac then pan-fried until golden and crispy.
This really is the best French toast recipe you will make.
This Will Be Your Favorite French Toast Recipe Because…
- It is every day easy but also perfect for brunch or special occasions. Set out a variety of toppings so guests can help themselves.
- Sweet, citrusy, and aromatic, French toast is a classic recipe that any home cook can master!
- Simple ingredients and quick prep will make this your go-to recipe for homemade French toast!
- Homemade French toast is freezer friendly. So make extra slices, freeze, then pop in the toaster oven on busy mornings.
Ingredients and Variations
Bread: Look for bread that’s at least an inch thick so it soaks up the custard without falling apart.
Custard Mixture: Most French toast recipes begin with a blend of eggs, milk, vanilla and seasonings. In this recipe, we have added orange juice, lemon zest, cinnamon, and Cognac for an unforgetable custard mixture that is loaded with flavor.
Variations
Experiment with French baguettes, Panettone, brioche, Texas toast, sourdough or leftover biscuits. Quick breads like banana bread or a festive pumpkin cranberry bread will add a new dimension of flavor to French toast.
Switch out the milk for other dairy alternatives like oat milk or almond milk. For the best-flavored custard, use fresh, large eggs and freshly squeezed orange juice. Egg nog or homemade pumpkin spice creamer can also be used during busy holidays!
No cognac? No problem! Use Grand Marnier, Bailey’s Irish Cream, or Kahlua. Get the same depth of flavor without alcohol and use rum, brandy, amaretto, or whiskey extract instead. For ‘extra’ holiday flair, stir in some homemade pumpkin pie or apple pie spice.
Try a stuffed French toast. Simply cut a pocket about ¾ through horizontally in the bread and add small pieces of fruit, raisins, chocolate chips, or a scoop of Nutella. Place stuffed bread on a sheet pan and continue at Step 3.
How to Make Homemade French Toast
- Prepare bread slices (as per the recipe below).
- Whisk custard ingredients together in a bowl.
- Line a baking sheet with bread slices and cover with custard.
- Flip pieces a few times to ensure the custard is coated and soaked.
- Fry slices in butter and oil until golden brown on both sides.
French Toast Tips and Tricks
- Use a blender to prepare the custard filling. This ensures a completely smooth batter that is aerated for a crispy outer coating.
- Avoid soggy French toast by using thick slices of stale or dried bread. If your bread does become soggy, bake them in the oven or pop in the toaster to dry a bit.
- The combination of butter and oil keeps the French bread from burning while still adding buttery flavor. Using butter and oil mixture helps keep butter from burning.
- Be sure to wipe out the skillet with a paper towel between cooking slices and lower the heat if the pan is getting too hot.
Toppings For French Toast
Anything sweet and creamy makes a perfect topping for French toast! Dust some powdered sugar over golden French toast for impressive presentation.
French toast is delicious served with warmed honey butter, Nutella, strawberry butter, maple syrup, chocolate sauce, or pumpkin spice syrup. Fruit preserves, fresh berries, sliced apples, pears or bananas, chopped nuts are tasty ways to top French toast. It is so decadent served with whipped cream and mini chocolate chips. The possibilities are endless.
Leftovers
Keep leftover French toast in a covered container between sheets of parchment paper in the refrigerator for up to 3 days. Reheat slices in the toaster or under the broiler.
Slices can be frozen between sheets of parchment paper for up to two weeks. Reheat from frozen in the toaster or microwave.
What To Serve With French Toast
Did you make this Easy French Toast recipe? Be sure to leave a comment and rating below!
French Toast
Equipment
Ingredients
- 12 slices fresh bread thick sliced if possible
- 6 eggs
- 1 ½ cups milk
- 2 Tablespoons vanilla extract
- ¼ cup orange juice fresh squeezed is best
- 1 Tablespoon granulated sugar
- zest of 1 lemon (about 1 Tablespoon)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 2 Tablespoons cognac or Grand Marnier (or other liqueur) (optional)
- 4-6 Tablespoons butter
- 4-6 Tablespoons oil
Instructions
- Dry bread by laying on a wire rack overnight* or bake at 200˚F for about 15 minutes (then cool completely).
- In a medium bowl, whisk together eggs, milk, vanilla, orange juice, sugar, lemon zest, cinnamon, salt, and cognac (if using).
- In a baking tray, place bread in a single layer. Pour egg mixture over bread. Flip slices several times until bread is coated and soaked, about 15-20 minutes. There may be a small amount of egg mixture remaining in the pan, but most will have soaked into the bread.
- Over medium heat in a skillet, or on a griddle, heat equal parts butter and oil. If using a skillet, use about 1 Tablespoon of each. If using a griddle, use 2 Tablespoons of each.
- Fry bread slices 3-4 minutes per side or until golden. Serve immediately or transfer to a wire rack placed over a baking tray in a preheated 200˚F oven to keep warm.
- Wipe skillet or griddle, and repeat adding butter and oil, to fry remaining French toast.
- Serve warm with your favorite toppings.
Notes
- Use a blender to prepare the custard filling for a smooth, aerated batter that will produce a crispy outer coating.
- If your French toast does become soggy, bake it in the oven or pop in the toaster to dry a bit.
- Oil has a higher burning point than butter, so using the combination of both prevents burning while still adding that delicious buttery flavor.
- Wipe the skillet, or griddle, with a paper towel between cooking slices to avoid any charred bits.
- Lower the heat if the pan is getting too hot.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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