4 French Toast Recipes

A thick slice of bread, a simple egg custard, and a warm skillet are the starting point for these four French toast breakfasts. Choose cinnamon vanilla for a classic stack, apple for a cozy topping, berries for something bright, or banana and cocoa for a richer plate. Each recipe below makes two servings and includes its own full ingredient list.

Times are approximate and will vary with your equipment and ingredient size.

Cinnamon Vanilla French Toast

Golden brioche with vanilla and cinnamon makes a simple weekend breakfast. A little maple syrup and fresh fruit finish the plate.

Yield: 2 servings · Prep: 10 minutes · Cook: 15 minutes

Ingredients

• 4 thick slices brioche or challah
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon butter, for the skillet

Toppings and serving

• 2 tablespoons maple syrup
• 1/2 cup sliced strawberries

Instructions

1. Whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish until no streaks of egg remain.
2. Warm a large skillet over medium-low heat and melt half the butter. Dip two bread slices in the custard for about 15 seconds per side; lift out and let excess custard drip away.
3. Cook for 3–4 minutes per side, until golden and the egg custard is set throughout with no wet center. Repeat with the remaining butter and bread; adjust the heat if the slices brown too quickly.
4. Divide between two plates and add the maple syrup and strawberries just before serving.

Apple Cinnamon French Toast

Tender skillet apples and warm cinnamon turn a familiar French toast breakfast into a cozy brunch.

Yield: 2 servings · Prep: 10 minutes · Cook: 20 minutes

Ingredients

• 4 thick slices brioche or challah
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon butter, for the skillet
• 1 medium apple, cored and diced
• 1 tablespoon additional butter
• 1 tablespoon brown sugar
• 1/4 teaspoon additional ground cinnamon
• 2 tablespoons water

Instructions

1. Melt the additional tablespoon of butter in a small skillet. Add the apple, brown sugar, additional cinnamon, and water. Cook over medium heat for 7–9 minutes, stirring, until tender; add another splash of water if dry.
2. Whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish until no streaks of egg remain.
3. Warm a large skillet over medium-low heat and melt half the butter. Dip two bread slices in the custard for about 15 seconds per side; lift out and let excess custard drip away.
4. Cook for 3–4 minutes per side, until golden and the egg custard is set throughout with no wet center. Repeat with the remaining butter and bread; adjust the heat if the slices brown too quickly.
5. Divide the French toast between two plates and spoon the warm apples and their syrup over the top.

Lemon Berry French Toast

A spoonful of lemon yogurt and a tumble of berries add a fresh contrast to warm, golden French toast.

Yield: 2 servings · Prep: 10 minutes · Cook: 15 minutes

Ingredients

• 4 thick slices brioche or challah
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon butter, for the skillet
• 1/2 cup plain Greek yogurt
• 1 teaspoon finely grated lemon zest
• 2 teaspoons honey
• 1 cup mixed blueberries and sliced strawberries

Instructions

1. Stir the Greek yogurt, lemon zest, and honey together in a small bowl. Keep chilled while cooking.
2. Whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish until no streaks of egg remain.
3. Warm a large skillet over medium-low heat and melt half the butter. Dip two bread slices in the custard for about 15 seconds per side; lift out and let excess custard drip away.
4. Cook for 3–4 minutes per side, until golden and the egg custard is set throughout with no wet center. Repeat with the remaining butter and bread; adjust the heat if the slices brown too quickly.
5. Top the warm French toast with lemon yogurt and mixed berries. Serve straight away so the toast keeps its texture.

Chocolate Banana French Toast

Banana slices and a quick cocoa drizzle make this French toast feel like a treat without changing the simple skillet method.

Yield: 2 servings · Prep: 10 minutes · Cook: 15 minutes

Ingredients

• 4 thick slices brioche or challah
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 1 tablespoon butter, for the skillet
• 1 ripe banana, sliced
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons maple syrup
• 1–2 teaspoons warm water

Instructions

1. Whisk the cocoa and maple syrup together, then add warm water a teaspoon at a time to make a pourable sauce.
2. Whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish until no streaks of egg remain.
3. Warm a large skillet over medium-low heat and melt half the butter. Dip two bread slices in the custard for about 15 seconds per side; lift out and let excess custard drip away.
4. Cook for 3–4 minutes per side, until golden and the egg custard is set throughout with no wet center. Repeat with the remaining butter and bread; adjust the heat if the slices brown too quickly.
5. Arrange banana slices over the toast and drizzle with the cocoa sauce. Divide between two plates and serve warm.

Tips for making these recipes

Use bread cut about 3/4 inch thick. Slightly dry bread holds its shape better than very soft sandwich bread. Keep the skillet at medium-low heat so the middle cooks before the outside becomes too dark.

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