10 French Toast Recipes That Will Transform Your Breakfast Forever

Listen, French toast is one of those things that just makes everything better. Whether you’re feeding the family on a lazy Sunday or just really treating yourself on a Tuesday, these recipes are keepers.

I make at least three of these on repeat. Some are classics. Some are fancy. All of them are ridiculously good.

Let’s get into it.

1. Classic French Toast

Ingredients:

4 slices thick white bread
2 large eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons butter
Maple syrup for serving
Fresh berries for topping

Instructions:

Step 1: Crack the eggs into a shallow bowl and whisk them with the milk, vanilla, and a pinch of salt.

You want it smooth, no egg chunks floating around. This is your base, so make sure it’s well mixed. Too thick? Add a splash more milk. The mixture should coat the bread without feeling like scrambled eggs.

Honestly, this step sets up everything else.

Step 2: Heat a nonstick skillet or griddle over medium heat and drop in a tablespoon of butter.

Let it melt and start to bubble, but don’t let it brown. That’s your signal the pan is ready. I usually tilt the pan a little to spread the butter evenly.

Smells amazing already, right?

Step 3: Dip each slice of bread into the egg mixture, letting it soak for about 5 seconds per side.

Don’t rush this. The bread needs time to absorb the custard, but not so long that it falls apart. I learned this the hard way with soggy bread that turned into mush in the pan.

Press down gently if your bread is really thick.

Step 4: Place the soaked bread onto the hot skillet and cook for 2 to 3 minutes per side until golden brown.

You’re looking for that perfect caramelized crust. Flip carefully with a wide spatula. If the edges are getting too dark, lower your heat a bit.

This is where it gets good.

Step 5: Transfer to a plate, add a little more butter to the pan, and repeat with remaining slices.

Keep the finished pieces warm in a low oven if you’re making a big batch. Stack them on a plate and drizzle with maple syrup. Top with fresh berries if you’re feeling fancy.

You’re doing great.

2. Fluffy French Toast

Ingredients:

4 slices thick brioche or challah bread
3 large eggs
1/2 cup half and half
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons butter
Powdered sugar for dusting
Maple syrup for serving

Instructions:

Step 1: Whisk together the eggs, half and half, vanilla, and cinnamon in a wide shallow dish.

The half and half makes this custard richer and fluffier once cooked. If you only have regular milk, that works too, but the texture won’t be quite as luxurious.

Trust me on the cinnamon, it’s subtle but perfect.

Step 2: Heat your skillet over medium low heat and melt a tablespoon of butter, swirling to coat the pan.

Lower heat is key here because the thicker bread takes longer to cook through. You don’t want a burnt outside and raw middle situation. Been there.

Patience pays off.

Step 3: Dip the brioche slices into the custard, letting each side soak for about 8 seconds.

Brioche is soft and soaks up liquid fast, so don’t overdo it. Just enough to get it saturated but still holding its shape. The bread should feel heavy but not floppy.

Quick check: does it look custardy? Good.

Step 4: Cook each slice for 3 to 4 minutes per side until puffed and golden with crispy edges.

The magic here is the slow cook. It lets the inside get fluffy while the outside crisps up. Don’t rush the flip. When you see the edges turning golden, that’s your cue.

This is my favorite part.

Step 5: Plate them up, dust generously with powdered sugar, and drizzle with warm maple syrup.

The powdered sugar melts a little on contact and looks so pretty. Serve immediately while they’re still puffy. They deflate a bit as they cool, but they’re still delicious.

Honestly, easiest step.

3. Cinnamon French Toast

Ingredients:

4 slices Texas toast or thick white bread
2 large eggs
1/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon for topping
Maple syrup optional

Instructions:

Step 1: Whisk the eggs, milk, cinnamon, and vanilla together until the cinnamon is fully blended in.

You don’t want cinnamon clumps. Whisk it well so every bite has that warm spice. If it looks streaky, keep whisking.

The smell alone is worth it.

Step 2: Melt butter in a skillet over medium heat until it’s sizzling but not browning.

You want that butter hot enough to create a crust but not so hot it burns the sugar in your custard. Medium heat is your friend here.

Hold on, this moves fast.

Step 3: Soak each bread slice in the cinnamon custard for about 6 seconds per side, then lay it in the hot pan.

The bread should be thoroughly coated but not dripping. Shake off any excess before you put it in the pan. I usually do two slices at a time so I’m not overcrowding.

Too thick? Add a splash of milk.

Step 4: Cook for 2 to 3 minutes on each side until deeply golden and slightly crisp at the edges.

You’ll see the edges start to caramelize from the cinnamon sugar in the custard. That’s exactly what you want. Flip gently so you don’t lose that crust.

Smells like a bakery in here.

Step 5: Remove from the pan and immediately sprinkle the cinnamon sugar mixture over the hot toast.

The heat makes the sugar stick and melt just a little. It’s like a cinnamon sugar crust on top of your already perfect toast. Serve with syrup or just eat it as is.

I make this every Sunday.

4. Vanilla French Toast

Ingredients:

4 slices thick cut bread
2 large eggs
1/3 cup milk
1 tablespoon vanilla extract
1 tablespoon sugar
2 tablespoons butter
Powdered sugar for dusting
Fresh fruit for topping

Instructions:

Step 1: Combine eggs, milk, vanilla extract, and sugar in a shallow bowl and whisk until smooth.

The sugar adds a hint of sweetness and helps with caramelization. The vanilla should be noticeable but not overpowering. If you love vanilla, go ahead and add a little more.

This custard smells incredible.

Step 2: Preheat a large skillet or griddle over medium heat and add butter, letting it melt completely.

Don’t skip the preheat. Cold pans lead to soggy toast. You want that butter bubbling gently, coating the whole surface.

Okay, now the fun part.

Step 3: Dip each bread slice into the vanilla custard, coating both sides evenly and letting it soak briefly.

About 5 to 7 seconds per side depending on how thick your bread is. You want it saturated but still sturdy enough to transfer to the pan without falling apart.

Not sure when it’s ready? Look for bubbles.

Step 4: Place soaked slices onto the hot buttered skillet and cook 2 to 3 minutes per side until golden brown.

Watch for that beautiful caramelized color. The sugar in the custard will help it brown nicely. Flip once you see the edges set and turn golden.

This is where it gets good.

Step 5: Serve hot with a dusting of powdered sugar and fresh fruit on top.

The powdered sugar is basically mandatory here. It melts into the warm toast and looks gorgeous. Add berries, bananas, whatever you like.

You’ll love this.

5. Stuffed French Toast

Ingredients:

4 thick slices bread
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1/2 cup fresh blueberries
2 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter
Extra berries and syrup for serving

Instructions:

Step 1: Mix the softened cream cheese with powdered sugar until smooth and creamy, then gently fold in the blueberries.

You want the cream cheese sweet but not overly so. The berries will burst a little as you fold them in, and that’s fine. It creates these pretty purple streaks.

Honestly, you could eat this filling with a spoon.

Step 2: Cut a pocket into the side of each bread slice, being careful not to cut all the way through.

Use a sharp knife and go slow. You’re basically making a little pita pocket in the bread. If you accidentally cut through, just press it back together.

Learned this from my mom.

Step 3: Stuff each pocket with about 2 tablespoons of the cream cheese berry mixture, pressing gently to seal.

Don’t overstuff or it’ll ooze out everywhere when you cook it. A little leakage is fine, but you want most of it to stay inside. Press the edges together after filling.

This is my favorite part.

Step 4: Whisk together eggs, milk, and vanilla, then dip each stuffed slice carefully, coating all sides.

Be gentle here because the stuffed bread is more delicate. Let it soak just enough to get coated but not so long that it gets soggy and falls apart.

Trust the process.

Step 5: Cook in melted butter over medium low heat for 3 to 4 minutes per side until golden and the filling is warm.

Lower heat is important because you want the inside to warm through without burning the outside. When you cut into it, that warm cream cheese mixture is pure magic.

Too thick? Add a splash of water.

6. Banana French Toast

Ingredients:

4 slices thick bread
2 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 ripe banana, mashed
2 tablespoons butter
Sliced bananas, chopped walnuts, and syrup for topping

Instructions:

Step 1: Whisk together eggs, milk, vanilla, cinnamon, and mashed banana until well combined and slightly frothy.

The mashed banana makes the custard thicker and adds natural sweetness. It won’t be perfectly smooth and that’s okay. You’ll get little banana bits and they’re delicious.

Smells amazing already.

Step 2: Heat a skillet over medium heat and melt butter until it starts to foam.

You want the pan hot enough that the custard sizzles when it hits but not so hot that it burns. Medium is your sweet spot here.

Pause here.

Step 3: Dip each slice of bread into the banana custard, pressing down gently so it absorbs well.

The custard is thicker because of the banana, so give it a few extra seconds to soak in. About 8 seconds per side. Don’t be shy, really let it soak.

Wondering if you can skip this? You can’t.

Step 4: Cook each slice for 3 minutes per side until deeply golden and slightly caramelized.

The banana in the custard caramelizes beautifully and creates this almost toffee like crust. Flip carefully because it can stick a little.

Yep, that’s it.

Step 5: Top with fresh banana slices, chopped walnuts, and a drizzle of maple syrup before serving.

The warm toast with cold banana slices is such a good contrast. The walnuts add crunch. Honestly, this one’s better than store bought banana bread.

I make this every Sunday.

7. Strawberry French Toast

Ingredients:

4 slices thick white bread
2 large eggs
1/3 cup milk
1/2 teaspoon vanilla extract
2 tablespoons butter
1 cup fresh strawberries, sliced
2 tablespoons sugar
Powdered sugar and whipped cream for topping

Instructions:

Step 1: Whisk the eggs, milk, and vanilla together in a shallow dish until completely smooth.

No streaks, no lumps. Just a nice even custard. This is your base so take the extra ten seconds to whisk it well.

This happens to everyone.

Step 2: In a small bowl, toss the sliced strawberries with sugar and let them sit while you cook the toast.

The sugar draws out the strawberry juices and makes a sweet syrup. This takes about 5 minutes. By the time your toast is done, you’ll have this gorgeous berry topping.

Quick check: are they juicy yet?

Step 3: Heat butter in a skillet over medium heat until melted and bubbling.

You know it’s ready when the butter smells nutty and the bubbles start to calm down. Don’t let it brown.

Hold on.

Step 4: Dip bread slices in custard for about 5 seconds per side, then cook 2 to 3 minutes per side until golden.

Watch for that perfect golden color. The edges should be slightly crispy. If it’s browning too fast, lower your heat.

Only have olive oil? That works.

Step 5: Plate the toast, spoon the sugared strawberries and their juices over the top, dust with powdered sugar, and add whipped cream.

The warm toast with cold strawberries and cream is unreal. The berry juice soaks into the toast a little. So good.

Right?

8. Chocolate French Toast

Ingredients:

4 slices thick bread
2 large eggs
1/4 cup milk
1 tablespoon cocoa powder
1 tablespoon sugar
1/2 teaspoon vanilla extract
2 tablespoons butter
Chocolate chips, powdered sugar, and syrup for topping

Instructions:

Step 1: Whisk together eggs, milk, cocoa powder, sugar, and vanilla until the cocoa is fully dissolved and smooth.

The cocoa can be clumpy, so whisk it really well. You want a smooth chocolate custard with no dry cocoa bits. It should look like chocolate milk.

I burned this once by walking away.

Step 2: Heat your skillet over medium heat and melt the butter, swirling to coat the pan evenly.

Medium heat is important here because the cocoa can burn easily. You want gentle heat that cooks the custard through without scorching.

This is where it gets good.

Step 3: Dip each bread slice into the chocolate custard, letting it soak for about 6 seconds per side.

The bread should be thoroughly coated and slightly heavy with custard. Shake off the excess before putting it in the pan.

Too thick? Add a splash of water.

Step 4: Cook for 2 to 3 minutes per side until the outside is set and slightly crispy with a rich brown color.

You’re looking for a dark golden brown, not black. The cocoa makes it darker naturally. Flip when the edges look dry and cooked.

Looks messy right now, trust the process.

Step 5: Top with chocolate chips while still hot so they melt slightly, then dust with powdered sugar and drizzle with syrup.

The chocolate chips get all melty and gooey on the warm toast. It’s basically dessert for breakfast and I’m not mad about it.

You’ll love this.

9. Vegan French Toast

Ingredients:

4 slices thick bread
1/2 cup unsweetened almond milk
2 tablespoons ground flaxseed
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons vegan butter
Fresh fruit and syrup for serving

Instructions:

Step 1: Whisk together almond milk, ground flaxseed, maple syrup, vanilla, and cinnamon in a shallow bowl.

The flaxseed acts as an egg replacer and thickens the mixture as it sits. Let it rest for about 3 minutes to thicken up. It won’t be as thick as egg custard but it works.

Honestly, easiest step.

Step 2: Heat a nonstick skillet over medium heat and add the vegan butter, letting it melt completely.

Vegan butter can burn faster than regular butter, so watch it. You want it melted and hot but not browned.

Okay, now the fun part.

Step 3: Dip each bread slice into the flax mixture, coating both sides and letting it soak for about 8 seconds per side.

Since there’s no egg protein to bind, you need to let the bread really absorb the mixture. It should feel saturated but still hold together when you lift it.

Not sure when it’s done? Look for bubbles.

Step 4: Place in the hot skillet and cook for 3 minutes per side until golden brown and slightly crisp.

The outside gets crispy while the inside stays soft. You might not get quite the same custardy center as traditional French toast, but the flavor is still great.

This happens to everyone.

Step 5: Serve warm with fresh fruit and a generous drizzle of maple syrup.

Top with whatever fruit you like. Berries, bananas, whatever. The maple syrup is key here because it adds that sweetness you’d normally get from eggs and milk.

I make this every Sunday.

10. Baked French Toast Casserole

Ingredients:

8 cups cubed bread (about 1 loaf)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 cup melted butter
1/2 cup chopped pecans
Powdered sugar for serving

Instructions:

Step 1: Butter a 9×13 inch baking dish and spread the bread cubes evenly in the dish.

Use day old bread if you have it, it soaks up the custard better. Fresh bread works too, just let it sit out for an hour to dry out a bit.

Trust me on this.

Step 2: Whisk together eggs, milk, cream, maple syrup, vanilla, and cinnamon until smooth, then pour evenly over the bread.

Make sure every piece of bread gets coated. Press down gently with a spatula to help the bread absorb the custard. Cover and refrigerate for at least 2 hours or overnight.

This is my favorite part.

Step 3: When ready to bake, preheat your oven to 350°F and let the casserole sit at room temperature for 20 minutes.

Don’t skip this step. Cold casserole straight from the fridge into a hot oven can bake unevenly. Letting it come to room temp helps it cook through evenly.

Quick check: is the oven ready?

Step 4: Drizzle melted butter over the top, sprinkle with chopped pecans, and bake uncovered for 45 to 50 minutes until puffed and golden.

The center should be set and not jiggly. The top will get crispy and the pecans will toast. Your kitchen will smell unbelievable.

Looks messy right now, trust the process.

Step 5: Let it cool for 5 minutes, dust with powdered sugar, and serve with extra maple syrup on the side.

Cut into squares and serve it straight from the baking dish. It’s perfect for feeding a crowd. Honestly, this is easier than making individual slices.

You’re doing great.

Final Words

There you have it. Ten ways to make French toast that’ll have everyone asking for seconds. Try one this weekend and let me know which one becomes your new favorite. I’m always making these on repeat and they never get old.