My favorite breakfast – fluffy, buttery, topped with fresh fruit, drizzled with maple syrup and no questions asked – the BEST French Toast ever.
This French toast is my absolute favorite: fluffy inside, golden at the edges, with a rich buttery taste and a warm hint of cinnamon. After years of refining this simple recipe, I can confidently call it the best French toast — it consistently delivers a tender center, crisp edges, and great flavor.
For a long time I lived on quick breakfasts and takeout, but Sunday mornings were reserved for French toast. It became a comforting ritual, and repeating it week after week turned me into a bit of a French toast specialist. If you only cook one thing, you might as well be very good at it.
What makes this version stand out are a few small adjustments: an extra egg for richness, a touch of sugar to encourage golden edges, 2% or whole milk for creaminess, and a little melted butter in the batter for deeper buttery flavor. A generous pinch of cinnamon rounds everything out.
I recommend using thick-cut white bread so the slices can soak up more of the custard without falling apart. Fully submerge each slice in the egg-and-milk mixture, then shake off any excess before placing it on the griddle. Cook a few minutes per side until each side is puffed and golden brown.
Serve immediately with fresh fruit, whipped cream and a drizzle of maple syrup. That’s the simple joy of breakfast: basic ingredients, quick preparation, and a result that feels special. Perfectly buttery, fluffy, cinnamon-kissed French toast is an excellent reason to get out of bed — and a great excuse to stay in pajamas while you eat.
The Best French Toast
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Ingredients
- 5 large eggs, room temperature*
- 1 cup milk, room temperature (2% or whole preferred)**
- 2 tablespoons melted butter, cooled to room temperature
- 1 teaspoon vanilla
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 8-10 slices thick cut white bread
- oil or non-stick cooking spray for greasing the pan or griddle
- Fresh fruit, syrup and whipped cream for serving
Instructions
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Heat a large frying pan or griddle over medium-low to medium heat.
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In a large shallow bowl, whisk the eggs until smooth. Add the milk, melted butter, vanilla, sugar and cinnamon, and whisk again until the mixture is uniform and free of egg clumps.
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Grease the griddle or frying pan with about 1 teaspoon of oil or spray with non-stick cooking spray. Dunk each slice of bread into the mixture until well coated, turning to coat both sides. Shake off any excess batter, then place on the heated griddle. Cook 1–2 minutes per side, until golden brown and puffed. Repeat with remaining slices.
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Serve immediately with syrup and your desired toppings.
Notes
**To bring milk to room temperature quickly, microwave in short 10–15 second bursts until slightly warmed.
Nutrition
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