Learn how to make the best damn French Toast right at home with this easy recipe. We’ll use the perfect mixture of eggs and milk, some vanilla extract, and a little butter on the pan. And don’t worry about getting any special kind of bread. You probably already have a loaf of your favorite bread in the kitchen right now. Let’s go ahead and use that!
What’s the best amount of ingredients for perfect French Toast?
I’ve found that the very best ratio of eggs/milk is 4 eggs for 1 cup of milk. This gives you excellent, rich and delicious french toast and works excellent with most types of bread. Personally, I love using good old classic white bread for French Toast. I’ve always got it on hand and it’s perfect to make a whole stack so that everyone can dig right in.
The secret ingredient for the best damn French Toast is…
Vanilla extract. And for this recipe, we’ll also use add 2 teaspoons of vanilla extract. Vanilla extract gives French Toast that special taste, that flavor that you know and love. It turns the egg and milk mixture into a delicious, almost custard like taste which toasts up so good with the bread. So remember… 4 eggs, 1 cup of milk and 2 teaspoons of vanilla extract is your perfect recipe for making amazing French Toast at home.
Don’t forget the extras! Here’s the best way to serve French Toast
Lastly, French Toast is extra delicious if you use real maple syrup and powdered sugar. After you plate the toast, first add a pat of butter or margarine, followed by the syrup, and finally some powdered sugar. A great idea for adding the powdered sugar is to place some in a salt shaker. This was you can just add a few dashes to sprinkle nicely on top. A flour sifter also works well for powdered sugar.
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The perfect recipe for classic French Toast.
Ingredients
- 4 eggs
- 1 cup milk
- 6–8 slices bread
- 2 teaspoons vanilla extract
- 1 tbs butter
Instructions
- Whisk milk, eggs and vanilla extract in a large bowl.
- Place griddle or pan over medium heat and melt butter in pan.
- Dip bread slices in egg mixture for about about 5 seconds each. Make sure both sides are well coated.
- Now carefully place the bread in the pan and cook until golden brown on both sides. Approximately 2 minutes per side.
Kevin
June 2, 2019 at 7:22 pmTried this recipe, thought is was great.
The vanilla is a great touch!
It’s a keeper.
Kevin
RecipeTeacher
June 2, 2019 at 7:30 pmAwesome. Thanks for the feedback, Kevin!
Debbie
May 31, 2019 at 8:09 pmI have been making french toast for years ever since my Oma taught me. The key to really good french toast is to soak the egg into the bread thoroughly. I also don’t use milk, just eggs with cinnamon, vanilla and syrup in the actual egg mixture. On a low heat using only butter cook the french toast. They will rise as the egg cooks into the bread. Add butter once you turn them and use maple syrup. You will not be disappointed. Enjoy.
Rose
May 30, 2019 at 8:42 amLove french toast and this is so similar to how I’ve been making it! I add a dash of cinnamon and a teaspoon of sugar in the batter…but all those suggestions sound great. I think I will try it with the flavored coffee creamer…yum!
AJ
April 27, 2019 at 9:44 amI’ve tried so many French toast recipes. This is by far the easiest and tastiest. Thank you for making our morning that much better!
Barbara
April 7, 2019 at 3:23 pmI wanted to comment because this is the second time I have followed Your recipe. It turned out perfectly both times. I substituted real maple syrup for the vanilla as I didn’t have any vanilla. I used the powdered sugar the first time and this time a sprinkle of cinnamon instead. Today my 16 year old Son had finished His first two pieces before I had even finished cooking the second two lol. He is a picky eater but really enjoys this recipe. We use real Maple Syrup (we live in Canada 🙂 ). Both times I used bakery store white bread. Each time I was able to make 10 pieces. My Son eats four. I let the 6 remaining cool down a bit, put them in the fridge and then freeze them in the freezer. I layer them in between wax paper that is in a small casserole dish that I have. I then cover it with aluminum foil. My Son can then take out a couple for breakfast, put them in the toaster and after put the maple syrup on. A quick breakfast including before school . And He can make it Himself while I get a few more minutes of sleep before driving Him to School. So Thank You very much for the recipe and the others as well. I enjoy following what You post. Sincerely, Barb
★★★★★
RecipeTeacher
April 7, 2019 at 8:36 pmThan you so much, Barb!
Ruth
February 26, 2019 at 9:15 amThis recipe is really good . I did sprinkle with cinnamon I would give it 5 stars
★★★★★
Zoe
February 21, 2019 at 9:22 amVery good! I also added cinnamon to the mixture!
★★★★★
Sandy
February 17, 2019 at 6:59 pmI make a very similar French toast. I have found that Hawaiian bread makes great french toast because it is slightly sweet.
★★★★
RecipeTeacher
February 17, 2019 at 8:03 pmYes! I’ve done that and it’s amazing. Hawaiian bread is so good all the time actually. 🙂
Carol
January 27, 2019 at 9:26 amI made this, but increased the recipe by 1/2. Instead of extra milk, I added heavy cream. This is an easy, tasty recipe.
Minniemin
January 8, 2019 at 7:11 pmThis is how I leared to make it from my mom. These are only rough estimates on measurement since we do it by eye. About a cup or cup and a half of milk, 2 eggs, couple dashes of cinnamon, pinch of nutmeg, about a tsp vanilla extract (but sometimes I add just a small splash of almond extract instead), about a tbsp brown sugar, and about 1/4 tsp salt. I think that’s all. Lol everyone I’ve made it for says it’s really good.
PC
December 31, 2018 at 9:54 pmNutmeg is the key to THE best French toast. Cinnamon and a dash of nutmeg. My husband makes THE BEST French today!!
Doug
December 29, 2018 at 1:11 pmKick it up with half sir cream and half milk. I use less liquid over all. Blend some cinnamon in with the batter. To get a nice crust on the face of the bread as 2 tablespoons of flour and a pinch of baking soda My favorite bread is dense sourdough. Slightly stale is best. Brioche is a good option.
Crystal
December 27, 2018 at 9:44 pmThis is how my husband makes it except he adds a sprinkle of cinnamon. It really is amazing French toast! This recipe is a perfect staple!
Sidra C
December 8, 2018 at 5:18 amDuring the holiday season I use 1/2 eggnog
and 1/2 milk and 1/2 tsp of nutmeg
Delicious!!
Stephanie Griffin
November 10, 2018 at 9:38 pmI have always used vanilla but much less. I’m anxious to try your recipe!
RecipeTeacher
November 10, 2018 at 9:40 pmI hope you like it, Stephanie. I love the extra richness and flavor of the vanilla. That’s why I go a little heavy on it. 🙂
Deborah Spillman
March 18, 2019 at 10:55 pmMy husband and I have been making french toast with vanilla and a pinch of nutmeg for years,and it IS the best damn french toast ever!!
★★★★★
Joyce Schillinger
November 5, 2018 at 8:02 pmThis sounds very much like how I make my French toast, but if you’re going to use real maple syrup, (I do), please, no margarine. Real butter just adds so much!
Diane
November 2, 2018 at 9:29 pmThis is almost exactly how I’ve been making my French toast for years. The only thing I do different is a dash or two of cinnamon. And YES YES YES to the REAL maple syrup! ?
★★★★★
RecipeTeacher
November 2, 2018 at 10:02 pmOoh I love a little cinnamon sprinkled in too!
Kathy
October 12, 2018 at 9:37 amThis sounds good! The best French toast I’ve made is substituting liquid flavored coffee creamer for the milk. There are numerous flavors and talk about delicious! My grandkids beg for it. The latest flavor I chose was vanilla caramel.
RecipeTeacher
October 12, 2018 at 10:01 amHi Kathy… that’s a really great idea with the coffee creamer! My favorite is French Vanilla, I bet that would be awesome. Thanks!
Pamela sheehan
November 29, 2018 at 1:33 pmWhat about dinner and nutmeg?I also use a splash of vanilla extract.My French toast turns out so yummy, too!
Faye
December 24, 2018 at 11:51 amI agree it would be amazing to sub flavored coffee creamer for milk. My mom also added nutmeg and a pinch of cinnamon. Her mother made it that way around the 1920’s. My mom made it that way for us in the 50’s. YUM.