French Toast

Name: How to Make French Toast
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Cuisine: american
Ingredients: 1 large egg; 1/4 cup milk; Salt; 2 slices sandwich bread; 1/2 tablespoon unsalted butter, plus more for serving; Maple syrup, jam or other toppings, for serving

By Genevieve Ko

Updated Dec. 29, 2025

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4(2,037)
Comments: Read comments

The best French toast feels like dessert, crackling and crisp on the outsides with pudding-soft centers. You get that effect quickly with this easy French toast recipe or you can take your time with Overnight French Toast, which tastes like bread pudding. Even though this version is fast enough for a weekday breakfast, it’s special enough for weekend brunch.

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Ingredients

Yield:1 serving

1large egg
¼cup milk
Salt
2slices sandwich bread
½tablespoon unsalted butter, plus more for serving
Maple syrup, jam or other toppings, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
Step 2
Add both bread slices (it’s OK to stack them if they don’t quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
Step 3
Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
Step 4
Enjoy hot, with more butter spread over the slices and with your favorite toppings.

Tip

You can double, triple or quadruple the amounts to make enough for friends.

Private Notes

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FAQS

If you don’t want to use cow’s milk, you can substitute the same amount of almond or other nut milk or coconut milk (not coconut cream). Because oat milk is thicker, it isn't as readily absorbed by bread.

Ratings

4 out of 5

2,037 user ratings

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Comments

Euphemia T3 years ago

1/4 tsp vanilla and 1/2 tsp sugar to the egg mixture will significantly improve this recipe and take it to near gourmet heights. Otherwise, all it is is scrambled egg soaked bread.

Bill3 years ago

Yes some vanilla, also like sprinkle of cinnamon in the batter.

Diana3 years ago

Jacques Pepin makes this even easier - melt some real French vanilla ice cream and soak the bread in that! Deluxe. (Yes, French vanilla ice cream has egg in it.)

Patricia Wallace1 day ago

I like using Arnold’s Oatnut bread and adding a touch of vanilla.

Gail2 weeks ago

Used stale brioche loaf, because that's what we had. Doubled amounts, added 1/4 teaspoon ground cinnamon to the egg mix, and sprinkled vanilla sugar on one side of each slice before cooking. Important to give the slices a few minutes to soak up plenty of egg mix, otherwise you don't get the melting centre. Served with sour cream, maple syrup, and banana slices. Absolutely delicious, very rich and decadent.

Margaret J3 months ago

Added vanilla, brown sugar and pumpkin pie spice for Sunday post thanksgiving! Leftover Challah as well.

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