French Toast

A simple, satisfying favorite.

Why You'll Love This Recipe

• Brunch classic in 15 minutes.
• Custardy, vanilla-scented.
• Better than any IHOP version.
• Pantry ingredients.
• Kid favorite.

Ingredient Notes

• Brioche or challah — sturdy, sweet, eggy.
• Whole milk or half-and-half for richness.
• Real vanilla extract.

Ingredient Substitutions

• Texas toast or sourdough for non-brioche.
• Almond milk for dairy-free.
• Add 1 tablespoon orange zest to the custard.

Equipment Needed

• Shallow dish for soaking
• Whisk
• Large skillet or griddle
• Spatula

Prep Tips

• Slice bread the night before to dry it out.
• Pre-warm syrup in the microwave.

Instructions

1. 1

   Gather and prep: 4 slices bread, 1 large egg, 1 cup milk, 1 tsp cinnamon, 2 tbsp butter, 1 cup sugar. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Whisk eggs, milk, cinnamon, sugar.

3. 3

   Soak bread 20 sec per side.

4. 4

   Cook in butter 2–3 min per side.

Artsi Pro Tips

• Day-old bread soaks evenly without falling apart.
• Medium heat — too high burns the outside before custard sets.
• Brown sugar gives a deeper caramel note than white.

Common Mistakes

• Soft fresh bread — falls apart in custard.
• Soaking too long — soggy center.
• High heat — burns outside.

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