- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 120 ml
- 1 tsp
- 1 tsp
- 2 tbsp
- 150 g
- 4 tbsp
Process
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In a shallow dish, whisk together the eggs, milk, ground cinnamon, and vanilla extract until well combined.
Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of the butter, letting it melt and foam.
Dip each slice of thick-cut bread into the egg mixture, allowing it to soak for about 15 seconds per side, ensuring both sides are coated but not soggy.
Place the soaked bread slices onto the hot skillet. Cook for 2–3 minutes per side, until golden brown and cooked through. Add the remaining 1 tablespoon of butter to the skillet as needed for the second batch.
Transfer the cooked French toast to plates. Top with the mixed berries and drizzle with maple syrup. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is soaking the bread too long, which makes it fall apart and become soggy inside. Stick to 15 seconds per side as written, and use stale or day-old thick-cut bread so it holds its shape.
- To know it is done, the French toast should be deep golden brown on both sides and slightly firm to the touch in the center, with no wet egg mixture oozing out. If it still looks shiny or feels soft in the middle, cook for another minute per side.
- Use a non-stick skillet or griddle over medium heat, not high. If the butter starts to brown or smoke before you add the bread, the pan is too hot and the outside will burn before the custard sets. Adjust the heat down and add the remaining butter only between batches.
- After dipping, let the excess egg mixture drip back into the dish for a second before placing the bread in the pan. This prevents pooling custard around the bread, which steams instead of fries and leaves pale, soggy spots.
Substitutions
- thick-cut bread→brioche, challah, or Texas toast (all thick-cut)
- milk→oat milk, almond milk, or whole milk (same volume)
- maple syrup→honey or agave syrup
- mixed berries→sliced bananas, diced peaches, or thawed frozen berries (drained well)
Storage & reheating
Store leftover French toast in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled slices in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag and keep for up to 2 months. Reheat in a toaster or toaster oven at 180°C (350°F) for 5-7 minutes, or in a 180°C oven on a wire rack for 8-10 minutes, until hot and crisp. Do not microwave, as it makes the bread rubbery. Keep berries and syrup separate until serving.
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FAQ
The questions we get asked most
Why did my French toast turn out soggy?
Soggy French toast usually means the bread soaked too long or the pan was not hot enough. Soak each side for only 15 seconds, and make sure the butter is melted and foaming before adding the bread. Also, use stale or day-old bread, as fresh bread absorbs too much liquid.
Can I use a different type of milk or non-dairy milk?
Yes, you can substitute the same amount of oat milk, almond milk, or soy milk for the dairy milk. The custard will be slightly less rich but will still work. If using a thin non-dairy milk, reduce the soaking time to 10 seconds per side to avoid sogginess.
Can I make French toast ahead of time?
You can whisk the egg mixture and store it covered in the fridge for up to 24 hours. Cooked French toast can be kept in the fridge for up to 3 days and reheated in a toaster or oven at 180°C until hot and crisp. Do not assemble with berries and syrup until serving.
How do I know when French toast is fully cooked?
The French toast is done when both sides are golden brown and the center feels firm when pressed with a spatula. There should be no wet egg mixture oozing out. If you are unsure, cut into the thickest part; it should be set, not runny.
Can I use frozen berries instead of fresh?
Yes, but thaw them first and drain off excess liquid, otherwise they will make the toast soggy. Pat them dry with paper towels before topping. Frozen berries work best when used as a compote or warmed slightly.
Why did my French toast burn on the outside but stay raw inside?
This happens when the pan is too hot. The outside cooks faster than the custard can set. Cook over medium heat, and if the butter starts to brown too quickly, lower the heat. Also, do not press down on the bread with a spatula, which forces out the custard.
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