Best French Toast Recipe

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This is the best French toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with maple and vanilla custard.

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.
This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

How to Make This Recipe

This recipe takes a few extra steps, but I promise it’s totally worth it! Don’t skip out on any of the following instructions, and you’ll have the most delicious French Toast of all time ever.

  • Use challah bread. I used to think any thick-sliced bread would do, but I have been totally converted after trying this recipe made with challah. I’ll never go back!
  • Dry out the slices in the oven. Yes it takes a couple of extra minutes, but this is the MOST CRITICAL step in achieving thick, non-soggy, amazing French toast.
  • Give the slices of bread a minute to drain off the excess custard mixture before placing them on a griddle. This will make sure you’re not cooking your bread slices in a puddle of eggs and cream!
This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.
This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.
This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

Best French Toast

This is the best French toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

Ingredients

  • 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
  • 1 1/2 cups whole milk, heavy cream, or a combination of the two
  • 6 large eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Arrange a rack in the middle of the oven and heat to 300°F.
  2. Place the bread slices in a single layer on the rack. Bake until dry to the touch on both sides, about 3 minutes. Remove from oven and let cool on a rack.
  3. Meanwhile, make the custard: place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
  4. Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
  5. Cook on a butter griddle (I prefer to use an electric griddle) until golden brown on both sides.
© Ashton
Category: All Recipes

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