This is the simplest French Toast recipe I know. No overnight soaking, no unnecessary steps. Just dunk, cook, and dust with sugar or drizzle on the syrup for a warm, buttery breakfast in minutes.
Over the years, I’ve tried all kinds of French toast recipes. Ones that required an overnight rest in the fridge. Ones that were stuffed with cream cheese and fruit. Even a few that were baked like a casserole. But I always come back to this one.
It’s just so comforting. Not too sweet and not too eggy. It’s just plain good. And it doesn’t hurt anything that it only takes 15 minutes to make.
The reason I always come back to this one could also be that it’s almost the same recipe my Mama made when I was growing up. There’s a lot to be said for your Mama’s recipes, you know. One bite can bring back all of those memories of being in the kitchen watching her cook. That’s probably why I still like burnt fried chicken—but that’s a story for another time.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 15 Minutes
Servings: 2
Primary Ingredient(s): Bread, Butter, Eggs
Skill Level: Easy
What You’ll Like About This Recipe
- It’s so quick and easy that you can even make it on a weekday morning.
- It has a light custardy interior texture with a golden, buttery crust.
- You’ll only need simple pantry staples.
Ingredient Notes
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- Bread – Use a sturdy bread, not white, soft sandwich bread. If you happen to have homemade bread on hand, it would be great for this!
- Eggs – Eggs are a crucial component in this recipe, so be sure they’re nice and fresh.
- Half and Half – I like half and half, but whole milk or cream also work well. You can imagine how rich the French toast would be with cream!
- Butter – I use salted butter in everything. If you want to use unsalted, go for it.
- Powdered Sugar or Syrup – Either option is great as a topping for French Toast. I prefer powdered sugar (because that’s what Mama did), and BeeBop likes syrup. There’s no right or wrong!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Easy French Toast
- Crack the eggs into a shallow bowl and give them a good whisk. Add the half & half (or cream) and vanilla, then whisk again until everything is well combined.
STEP 3.
- Heat a skillet over medium heat. A 10-inch pan works well for cooking two slices at a time. Add a tablespoon of butter and let it melt, swirling it around to coat the bottom of the pan.
- While the butter melts, place a slice of bread into the egg mixture. Let it soak for a few seconds, then flip it over to coat the other side.
- Lift the bread out with a spatula and place it in the skillet. Repeat with a second slice.
👉 PRO TIP: Speaking of bread, stale bread works even better for this than freshly baked. In French, this recipe is called “pain perdu,” which literally means “lost bread” and refers to the use of stale or “lost” bread that might otherwise be thrown away. By soaking it in egg and milk the bread is given new life as something delicious.
STEP 6
- Cook for about 3 to 4 minutes, or until the bottom is golden brown. Flip and cook for another 2 minutes on the second side.
- Repeat with the remaining two slices of bread, adding the second tablespoon of butter to the pan before cooking.
- Transfer the French toast to a plate and serve warm with powdered sugar, syrup, or your favorite toppings. Enjoy!
Recipe Success Tips
- In my experience, using the right bread makes all the difference. Over many years of cooking French toast, I quickly learned that soft sandwich bread tends to fall apart in the egg mixture, so I prefer something sturdier like a good country-style loaf or boule, a brioche, or even sourdough.
- When cooking, keep the heat at medium. Too high, and the outside will brown before the inside cooks through.
- Butter adds great flavor, but it can burn easily. If you notice too much browning, wipe out the pan and start fresh with more butter before cooking the next batch.
- I find that when cooking a big batch, the cooked slices keep nicely in a low oven (about 200°F) on a baking sheet while I cook the rest.
Recipe Substitutions
- Just for fun, you can substitute the vanilla with a splash of dark rum. Start with half a teaspoon, make a test piece, and add a little more if necessary.
- It’s also nice to try different breads. I’ve made French toast with cinnamon raisin bread and banana bread and they were both delicious. A word of warning: Quick breads like banana bread are very tender, so you have to be gentle when handling them (I use a spatula at every step).
How to Serve
French Toast is a perfect brunch spread option. Serve with some of my Alpine Eggs, our Hash Brown Breakfast Skillets, or this Overnight Sausage and Egg Breakfast Casserole!
Storing Leftovers
Store any leftover French Toast in an airtight container for 3-4 days. Reheat in the toaster on low for a slightly crispy exterior or in the microwave for a softer texture.
More Breakfast Recipes You’ll Like
Questions About Easy French Toast
The best way to keep French toast from being soggy is to use day-old (or stale) bread. You should also make sure that the skillet is thoroughly preheated.
Yes, you can! Place cooked and cooled slices on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. They can be reheated directly from the freezer in a toaster or oven.
It is. I don’t find sugar necessary in the egg mixture because we always add a generous amount of sugar or syrup to the French toast when serving. But, if you want it sweeter, you could add about a tablespoon of granulated sugar.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Easy French Toast
Ingredients
- 4 eggs
- 1 tablespoon Half and Half or cream
- ½ teaspoon vanilla extract
- 2 tablespoons butter
- 4 slices bread (use something sturdy, not white, soft sandwich bread)
- Powdered sugar or syrup (for serving)
Instructions
- Break four eggs into a shallow bowl. Add half & half or cream and vanilla. Beat together well.4 eggs, 1 tablespoon Half and Half or cream, ½ teaspoon vanilla extract
- Heat a skillet large enough to hold two slices of bread (about a 10" works well) over medium heat. Add 1 tblsp butter to skillet.2 tablespoons butter
- While butter is melting, place a slice of bread into egg mixture and allow it to sit for a few seconds soaking up the eggy mixture. Turn over to second side.4 slices bread
- Lift bread with spatula and place in heated skillet. Repeat with second slice of bread.
- Cook 3-4 minutes until golden brown.
- Turn and cook approximately 2 minutes on second side. Repeat with remaining two slices of bread and tblsp of butter.
- Transfer to serving plate. Top with powdered sugar or syrup.Powdered sugar or syrup
Notes
- Choose a sturdy bread for this recipe. Soft sandwich bread tends to fall apart, so I prefer something like a good country-style loaf or boule, a brioche, or even sourdough.
- Store leftovers in an airtight container for 3-4 days. Reheat in the toaster on low for a slightly crispy exterior or in the microwave for a softer texture.
- Place cooked and cooled slices on a baking sheet to freeze individually. Transfer to a freezer-safe bag or container. Reheat directly from frozen in a toaster or oven.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on 03/20/2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Easy and delicious!!!
While it kind of looks good, you have to remember that I am the person in the family that does not care for French toast. I am more plebeian that you. I prefer a thick slice of good grainy bread, toasted with good cheese. Yes sir, that cheese toast will last me through the entire day. But, that recipe is probably not your aim here.
Anyway, I still enjoy the pictures.
Miss P
Now you’ve done it…Now I’m going to have to wake up and make French Toast tomorrow :) Looks amazing!