I’ve been perfecting this recipe for more than a decade now and can confidently say that this is seriously the best French toast ever. You can use it with any type of bread, and it freezes incredibly well. The secret is to use a thick slice and add flour to the batter to create a crispier crust, for that luxuriously custardy inside. Top it with whatever you like, and be prepared to serve up a second batch.

Our family is obsessed with eating this French toast with Cinnamon Buttermilk Syrup.

Why Our Recipe

  • A little flour is the secret to a thick custard that clings to every slice for the perfect coating.
  • Thick-cut challah or brioche creates a rich, soft center with a golden, crisp outside.
  • Brown sugar and cinnamon bring that sweet cinnamon goodness.
French toast stacked on a plate with strawberries.

This recipe is so delicious and super easy to make. We eat it as breakfast for dinner and then freeze leftovers or make it a double batch to really stockpile for freezing. Top it with whatever you like, and if you want to try a new twist, use a different kind of bread.

Ingredient Notes

An overhead view of the ingredients to make french toast.
  • Milk: Whole milk gives the richest custard, but 2%, 1%, or any milk alternative will work.
  • Large Eggs: Just standard grade AA large eggs here.
  • Brown Sugar: Light or dark brown sugar both work. Dark brown sugar will add a deeper molasses flavor which is kinda tasty.
  • All-Purpose Flour: Helps create that thicker custard that clings to the bread.
  • Ground Cinnamon: Adds that classic cinnamon flavor.
  • Vanilla Extract: Use pure vanilla extract for the best flavor.
  • Salt: Just a little salt balances the sweetness and enhances the other flavors.
  • Bread Slices: Thick-cut slices (about 1-inch) work best. Use Challah, French bread, brioche, or Texas toast. If using French bread, make sure the slices are sturdy enough to hold up when soaked.

Best Bread Options

You can use any kind of sliced bread to make this recipe for the best French toast ever, but we’ve definitely got some personal favorites. A good thick slice that is 1-inch thick is best for an optimal custardy interior to crusty exterior ratio.

Challah, especially our homemade recipe, is a stand-out favorite that my family has been absolutely spoiled by. Other great options include Texas toast with those thick-cut slices. Brioche is another classic option for that extra soft sweetness.

For something chewier, go with a French bread or sourdough. For some sweeter twists, use a cinnamon swirl bread, cinnamon bread, banana bread, or go wild with croissants for an ultra-buttery version.

A collage of six images showing the steps for how to make French toast from beginning to end.

Why add flour?

This might surprise you, but flour is actually one of the biggest secrets to making the best French toast ever. Adding just a little flour to the batter thickens it up so it clings to the bread instead of running off. That means every slice gets an even coating for that beautiful, crispy crust when cooked.

On the science side of things, flour adds just enough starch to help the custard set properly as it cooks. Without it, the egg mixture can sometimes get a little too runny, which leads to soggy French toast or one that sticks to the pan. With flour, you get a more stable structure to the batter that delivers the perfect custard texture inside with a golden, crisp outside every single time.

This really is the Best French Toast ever! No more sogginess. As always, good flavor comes through and the bread consistency is perfect. Thank you!

– Lori Baumgart
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Avoiding Lumps

Flour can be a little tricky to whisk in smoothly. Honestly, it just takes some good strong whisking, so don’t be shy about giving it a solid stir.

Sprinkle the flour in slowly or go the extra mile and sift it for even less chance of clumping. If you really want an ultra-smooth batter without the arm workout, toss everything in a blender and mix until smooth. Easy!

A stack of French Toast with a pad of butter on it all on a white plate with some berries on it.

Freezer Instructions

I LOVE freezing this French toast for easy morning breakfasts for my kids before school. In fact, that’s why this recipe makes such a big batch.

To freeze, allow the French toast to cool completely, then transfer to a parchment-lined baking sheet.

You can stack the toast by placing some parchment paper in between each layer. Freeze until solid and then place into an airtight container (or bag). Place back in the freezer where it will keep for 1 to 2 months.

Reheat from frozen in the microwave for about 45 to 60 seconds, or in your toaster.

Storage & Reheating Instructions

Store leftovers in the fridge in an airtight container or plastic bag. Be sure they are completely cooled to avoid them steaming and getting soggy. They will stay good in the fridge for 4 to 5 days.

Reheat in the microwave in 30-second intervals until warmed through, or in your toaster.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.