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French toast walks the line between comfort food and low-effort luxury. Thick slices soak up a spiced custard, fry to golden perfection, then get one last flip into melted butter and sugar for a crackly, caramelized finish. It’s a little fancy, a little old-school, and just as good dressed up with fruit as it is straight from the pan.

Two breakfast plates stacked with slices of traditional french toast and berries.

The secret’s in the balance. It’s rich, but not heavy; crisp, but still tender. Whether it’s a lazy weekend or you’re showing off for brunch, this is classic French toast, upgraded.

Here’s Why This French Toast Recipe Works

Rich custard: A blend of eggs, milk (or a splash of cream), and a touch of sugar creates a rich custard without overwhelming the bread. Orange zest adds a subtle brightness.

That caramelized crust: A final layer of melted butter and sugar gives each slice a golden, crackly top. It’s like brûlée meets breakfast.

Versatile bread choices: Brioche, challah, or Texas toast all work, as long as they’re thick and slightly stale.

Ingredients used to make french toast on the stovetop.

Ingredient Notes

Bread: Use thick-cut, slightly stale bread like brioche, challah, or Texas toast. Thin or fresh bread can fall apart during soaking.

Milk or Cream: All milk works fine, but a half-and-half mix creates a richer custard.

Granulated sugar (for caramelizing): This is what gives the French toast its crackly top. Just make sure the heat’s not too high when you flip.

A plate with homemade french toast and berries next to a glass of orange juice.

Recipe Tips

Use day-old bread: Slightly dry slices absorb the custard without turning mushy.

Whisk the custard well: You want a smooth, even mix of eggs and dairy for consistent texture.

Medium heat is key: Too hot, and the outside burns before the inside cooks; too low, and you’ll lose that crisp edge.

Caramelize the tops: When you make the caramelized top, don’t walk away, sugar can go from golden to burnt fast.

Add-ins welcome: A few drops of almond extract or a pinch of nutmeg can shift the flavor profile.

Don’t crowd the pan: Give each slice room so it cooks evenly and crisps properly. Overcrowding traps steam and softens the edges.

Four photos showing how to make classic french toast on the stovetop.

Want something savory on the side? My scrambled eggs with cheese are soft, rich, and ready in minutes. Perfect with a stack of French toast.

Craving something even richer? Check out my bananas foster bread pudding. It’s like French toast’s boozy, dessert-loving cousin.

Drizzling maple syrup over the top of two slices of classic french toast.

Homemade French Toast

This is French toast with all the right moves: crisp edges, soft centers, and a caramelized sugar that takes it over the top. It’s classic comfort with just enough flair to make it feel special.

If you’re in the mood for something make-ahead and crowd-friendly, try my apple French toast casserole.

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