French Toast Recipe (serves 2)

  • 4 thick slices of bread (brioche, sourdough or Texas toast are best — at least 2cm thick)
  • 2 large eggs
  • 60ml (1/4 cup) milk or cream
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp sugar (optional)
  • Pinch of salt
  • Butter for cooking
  1. 1

    Make the custard

    In a wide, shallow bowl (wide enough to dip the bread), whisk together eggs, milk, vanilla, cinnamon, sugar and salt until fully combined. A shallow bowl makes dipping easier than a deep one.

  2. 2

    Use day-old bread

    Slightly stale bread soaks up the custard without falling apart. Fresh bread can get soggy. If your bread is very fresh, leave slices out for 20–30 minutes to dry slightly, or toast lightly before dipping.

  3. 3

    Dip bread for 20 seconds per side

    Place a bread slice in the custard and let it soak for about 20 seconds. Flip and soak the other side. The bread should absorb the custard but not become soggy and falling apart. Thick bread needs a few seconds longer.

  4. 4

    Cook in butter on medium heat

    Melt a knob of butter in a non-stick or cast-iron pan over medium heat until foaming. Add the soaked bread. Cook without moving for 2–3 minutes until deep golden brown underneath. Flip and cook the other side 2 minutes.

  5. 5

    Serve immediately

    French toast is best straight from the pan. Dust with icing sugar, serve with maple syrup, fresh berries, whipped cream or a combination.

Best bread choicesBrioche is the gold standard — buttery and rich. Thick-cut white sandwich bread is classic and works well. Sourdough adds flavour complexity. Avoid thin sandwich bread which becomes soggy. Croissants make spectacular French toast — halve them lengthways and soak briefly.

Topping Ideas

  • Classic: maple syrup + butter + icing sugar
  • Summer: fresh strawberries + whipped cream
  • Indulgent: Nutella + sliced banana + crushed hazelnuts
  • Savoury: crispy bacon + maple syrup (sweet-salty contrast)

Frequently Asked Questions

Either the heat was too high (outside browns before inside cooks through) or the bread soaked too long. Use medium heat and give it time — 2–3 minutes per side on medium is correct. Very thick bread can be finished in a 180°C oven for 5 minutes after browning in the pan.
Yes — vanilla adds flavour but the dish works without it. Other flavour options: a pinch of nutmeg, orange zest, cardamom or almond extract. The essential ingredients are just eggs, milk and bread.