This Classic French Toast recipe is easy, uses simple pantry ingredients, and has a secret ingredient that makes a thicker batter with cinnamon sugar flavors that really set it apart. One of our family’s favorite breakfasts!
Saturday mornings are for yummy breakfasts that are fancier then anything I’d make during the week. We have lots of favorites including sausage gravy and biscuits, and breakfast quesadillas.
If I offered up breakfast options for a family vote, everyone would choose this classic french toast served with fresh fruit, syrup and whipped cream!
How to make easy French toast:
- Add of the ingredients, except the bread, to a blender or shallow dish and whisk well to combine.
- Dip the bread slices into the egg mixture, dredging them on both sides
- Place bread on the griddle
- Cook for a few minutes on each side
- Serve warm with syrup!
What is the best bread to use?
I love to use thick bread, like Texas toast or this Sara Lee Artesano bread when I make french toast. It’s also nice if the bread is a few days old, or slightly stale, (although that’s not a requirement).
My Secret Ingredient: Flour!
I know, I know, most people do a double take when they see flour in this recipe. The flour helps to make the liquid more of a “batter” which will yield extra fluffy and delicious french toast. Flour is the secret ingredients!
You can whisk the batter by hand–you wont be able to get it completely smooth, but the small lumps of flour really wont matter when you cook it. You could also add all of the ingredients to a blender if you want, but don’t over-mix it.
Milk is also an important ingredient for rich and creamy flavor. When choosing what type of milk to use in your french toast, remember that milk with a higher fat content will make the batter creamier. Whole milk works great and you could even add a little splash of cream if you want. In the end, use whatever milk you have on hand (it’s not worth a trip to the grocery store!)
Equipment recommended:
I’ve found that an 11×7” baking pan or a deep dish pie pan work great to whisk the batter in and to soak two pieces of bread at once. Any shallow dish with sides will work.
I also use a griddle for cooking french toast since I can cook more slices at once. (Heck, I use my griddle for everything from pancakes and bacon to cooking tortillas.)
What to serve on French Toast:
I love my French toast topped with fresh fruit, powdered sugar and this amazing (and EASY) homemade pancake syrup! You could add a dollop of whipped cream, a sprinkle of coconut, or a drizzle of nutella.
You could also try rolling the bread around a sausage link to make these French toast sausage roll-ups.
Check out my other BREAKFAST RECIPES! Some of my favorites include:
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Classic French Toast
Video
Ingredients
- 4 large eggs
- 2/3 cup milk
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 thick slices bread
Instructions
- Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.
- Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.
- Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.
- Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.
- Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe in February 2015. Updated April 2018.
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Stevenie Fry says
Wow! This recipe was a slam dunk for the morning after my husband’s first (and hopefully only) birthday in quarantine. I used my homemade cinnamon swirl bread I made especially for French toast and this was the best batter recipe I have ever seen. The flour really is the secret ingredient!
JT says
It’s my Birthday, too! Great receipe!