Perfect French Toast


This isn’t your everyday French toast — the kind you might throw together with some sandwich bread, eggs and low-fat milk. It’s so much more special. Made with challah and a rich custard flavored with honey, vanilla and lots of cinnamon, it cooks up slightly crisp on the exterior and creamy on the interior, and tastes almost like bread pudding.

Just be sure to use good bread — plain ol’ supermarket bread will not give you the same delicious results as bakery-quality bread.

Begin by whisking together the eggs, milk, cream, honey, vanilla, salt and cinnamon in a large baking dish.

Soak the bread in the custard until saturated but not falling apart, 1-2 minutes. If you like your French toast extra moist, soak it a bit longer.

Pan fry the soaked bread in equal parts butter and vegetable oil until golden brown on both sides.

Serve hot with maple syrup.


Perfect French Toast

Print Recipe
Servings: 4
Total Time: 15 Minutes


  • 6 large eggs
  • 3/4 cup low-fat milk
  • 3/4 cup heavy cream
  • 2 tablespoons honey
  • 1-1/2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • Heaping 1/4 teaspoon salt
  • 1 loaf day old challah, brioche or other good bread sliced 3/4-inch thick
  • Unsalted butter
  • Vegetable oil


  1. Preheat oven to 250 degrees. Set wire rack on baking sheet and set aside.
  2. In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt.
  3. Place half of the sliced bread in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1-2 minutes depending on how moist you like your French toast.
  4. Heat 1-1/2 tablespoons butter and 1-1/2 tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup.


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  • Cinnamon frech toast is the best! So are cinnamon pancakes!!

  • French Toast is my favorite!! Thanks so much for this post, I will be trying the recipe out :)

  • Call me weird but I’ve always eaten my french toast with salt and pepper. No sugar and definitely no syrup! After all, it’s more of an egg than a pancake, don’t ya think?

    • Jenn

      Hi Jaye, I’ve actually seen recipes for savory French toast made with fresh herbs…works for me!

  • Vaniljekjeks

    This reminds me of French Toast my mother made me when I was a child. I have to do this one night. My husband will love it!

  • Marcia

    My family loves this french toast! Perfect!

  • Andrew

    This really was the perfect french toast! I made a whole loaf and we ate it on saturday and sunday. I used half of the vanilla and substituted almond extract for the rest (my wife loves almond flavor) and it worked great. We debated which worked better, the pieces that followed the soaking directions, and the ones I forgot about and let soak longer. The longer soaked ones were more flavorful and moister, but didn’t caramelize as well. Either works based on your preference, I suppose.

  • Winston

    This is how I make my french toast except for the heavy cream. I always use challah because I like the way it tastes. I’ll be trying the cream for my next batch. Also, I always use clarified butter (no oil) for pan frying as butter has a tendency to burn, You won’t be disappointed.

  • Bryan

    I love your recipes and how your pictures have organic fresh ingredients. Thanks Iram for sharing this site with me.

  • Eh

    I’m French, and i never eat that :p

  • Tami

    I teach 7th grade cooking. We use this recipe in class and it works well. Some kids say it’s too creamy and eggy, so we decided not to let it sit in the egg mixture very long. Overall, it’s a hit.

  • Colleen

    Haven’t made French Toast in years but this got me going again. My recipe was close but the honey in this one just bumped it up a notch. Thank you!

  • Winston

    I used a 1/2 day old baguette which I trimmed the crust off and it turned out great. I was careful not to let it get too soaked and finished in the oven to make sure it was completely cooked through (browned on all 4 sides, then into baking dish with foil pressed directly to the baguette, 350 for 5 mins).

  • Karen

    I too made these for my son…aren’t they fun to spoil. This was good, easy and basic, but the flavor was so perfect. My french toast was never anything special, but now that I use this recipe, it is! I didn’t change a thing!

  • Marcia

    This is my new french toast recipe. I have made it 4 or 5 times now. I have never used challah before for french toast and we loved it! The cinnamon and honey make it so yummy too!

  • Elly

    we have a big sunday brunch almost every Sunday. this was a great change to an old favorite. Will definately be appearing again on the table. Thanks!

  • Jennifer Marcus

    What a difference a little bit of honey makes. Don’t skip. My children raved about this recipe. I did not have heavy cream handy so I substituted more milk. Worked just fine.

  • Sri K.

    This is my go-to recipe for French toast. I make a big batch on the weekend and freeze the leftovers. Then I just toss 1 or 2 in the toaster on weekdays for the kids’ breakfast. They love it!

  • Mo

    Made it. Loved it. Wanted to eat more! I felt like I was having a restaurant brunch but in my living room in front of my tv. It was magical! Thanks, Jenn!

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