Classic French Toast

French toast is the breakfast I make when there is half a loaf of bread on the counter going slightly stale. Stale is actually what you want — it soaks up the custard without falling apart, which is exactly how you avoid the soggy middles that put a lot of people off this dish.

I keep the custard simple. Eggs, milk, a little sugar, vanilla, a pinch of cinnamon. The work is mostly about technique: don't rush the soak, and don't crowd the pan.

Ingredients

Instructions

1. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish until completely smooth.
2. Heat a non-stick skillet over medium heat and add a knob of butter.
3. Dip each slice of bread into the custard for about 15 seconds per side — long enough to soak through but not so long that it falls apart.
4. Cook two slices at a time for 2–3 minutes per side, until deeply golden and set in the middle.
5. Keep finished slices warm on a rack in a low oven while you finish the batch. Serve with butter, maple syrup and berries.

Cooking tips

• Day-old bread soaks better than fresh. If your loaf is too soft, dry the slices in a 150°C (300°F) oven for 5 minutes first.
• Medium heat is the sweet spot. Too high and the outside burns before the centre sets.
• A pinch of salt in the custard wakes up the vanilla and balances the sweetness.

More like this

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.