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Perfect French Toast

5 stars based on 9 votes


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

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.

Nutrition Information

Powered by Edamam

  • Serving size: 4

Reviews & Comments

  • 5 stars

    The best French toast recipe,

    Thank you!

    - Dave on July 13, 2016 Reply
  • I can’t find brioche or Challah bread in my local store. What would you recommend?

    - Tiffany on December 30, 2015 Reply
    • While I think this turns out best with challah or brioche, you could try it with Hawaiian bread. If you’re anywhere near a jewish deli, they’re likely to have challah.

      - Jenn on December 31, 2015 Reply
      • 4 stars

        I took your advice and used the Hawaiian sliced bread. I couldn’t put my fork down. I really enjoyed it. Thank-you so much!

        I have been searching the web to find out how to make Challah bread myself. I really like to cook and bake. :) I will definitely be making this again this weekend. I’m tired of making pancakes.

        - Tiffany on January 19, 2016 Reply
  • 5 stars

    This is my favorite French Toast recipe. It comes out perfect every time and is really, really yummy.

    - Karen on December 3, 2015 Reply
  • 5 stars

    WOW! I substituted sandwich bread and whole milk for the challah (please forgive me). Halved the recipe for six slices. Happy Thanksgiving. #happykidshappylife

    - Elizabeth on November 26, 2015 Reply
  • 5 stars

    Your recipe is EXACTLY the same as mine EXCEPT I use pure maple syrup instead of honey. I’ll have to try your version next time – maybe Sunday for Mother’s Day.

    - Virginia on May 8, 2015 Reply
  • Definitely the Perfect French Toast recipe ever. I really liked your tips on using good bread (now I know how to use challah )!

    - Catherine on March 31, 2015 Reply
  • 5 stars

    Your recipes have never failed me! This one is yet another example! The first time I made this I ignored your warning about using plain bread (mainly because I only had plain bread available – and too lazy to go to the store.). Note to reader: Definitely heed her warning on the bread! The second time I made it though, with the right bread, it was perfection! The best french bread I’ve ever eaten.

    - Mel on March 19, 2015 Reply
  • 5 stars

    French toast can be tricky…if you leave it in too long, it’s too soggy or not long enough and it’s kind of like eating “bread” with syrup. I was a little skeptical because I have never made it with heavy cream or honey before, but thought, hey all the other recipes I’ve made from this site have been amazing. My husband, the ever picky, over critical person, said “This is really tasty!” And he was right. I followed the recipe exactly, it’s everything you want French toast to be, especially with real maple syrup and some berries.

    - Lana on January 15, 2015 Reply
  • 5 stars

    I am normally not a big fan of French toast. It is often too eggy for my taste.

    BUT, this recipe was so ridiculously good that I didn’t even notice the eggs. Very decadent, but highly recommended.

    - pmm on December 17, 2014 Reply
  • 5 stars

    I used this step by step recipe to teach cooking skills to my 7th grade students. The pictures were very helpful and they loved the final product.

    - TK on July 17, 2014 Reply
  • 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!

    - Mo on September 3, 2013 Reply
  • 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!

    - Sri K. on March 14, 2013 Reply
  • 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.

    - Jennifer Marcus on March 13, 2013 Reply
  • 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!

    - Elly on March 12, 2013 Reply
  • 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!

    - Marcia on March 9, 2013 Reply
  • 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!

    - Karen on March 9, 2013 Reply
  • 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).

    - Winston on March 9, 2013 Reply
  • 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!

    - Colleen on March 9, 2013 Reply
  • 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.

    - Tami on March 9, 2013 Reply
  • I’m French, and i never eat that :p

    - Eh on February 12, 2013 Reply
  • I love your recipes and how your pictures have organic fresh ingredients. Thanks Iram for sharing this site with me.

    - Bryan on January 17, 2013 Reply
  • 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.

    - Winston on October 4, 2012 Reply
  • 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.

    - Andrew on October 2, 2012 Reply
  • My family loves this french toast! Perfect!

    - Marcia on October 1, 2012 Reply
  • 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!

    - Vaniljekjeks on August 24, 2012 Reply
  • 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?

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

      - Jenn on August 17, 2012 Reply
  • French Toast is my favorite!! Thanks so much for this post, I will be trying the recipe out :)

    - Ashley @ Wishes and Dishes on August 17, 2012 Reply
  • Cinnamon frech toast is the best! So are cinnamon pancakes!!

    - leslie on August 16, 2012 Reply

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