French Toast

By Genevieve Ko

Updated April 8, 2026

  • Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(2,128)
Comments
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The best French toast feels like dessert, crackling and crisp on the outsides with pudding-soft centers. You get that effect quickly with this easy French toast recipe or you can take your time with Overnight French Toast, which tastes like bread pudding. Even though this version is fast enough for a weekday breakfast, it’s special enough for weekend brunch.

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Ingredients

Yield:1 serving

  • 1 large egg

  • ¼ cup milk

  • Salt

  • 2 slices sandwich bread

  • ½ tablespoon unsalted butter, plus more for serving

  • Maple syrup, jam or other toppings, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

86 grams carbs; 207 milligrams cholesterol; 534 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 2 grams fiber; 603 milligrams sodium; 15 grams protein; 57 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.

  2. Step 2

    Add both bread slices (it’s OK to stack them if they don’t quite fit) and soak them, turning a few times, until the mixture is fully absorbed.

  3. Step 3

    Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.

  4. Step 4

    Enjoy hot, with more butter spread over the slices and with your favorite toppings.

Tip

  • You can double, triple or quadruple the amounts to make enough for friends.

Private Notes

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FAQS

  1. If you don’t want to use cow’s milk, you can substitute the same amount of almond or other nut milk or coconut milk (not coconut cream). Because oat milk is thicker, it isn't as readily absorbed by bread.

Ratings

4 out of 5
2,128 user ratings
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Comments

Euphemia T

1/4 tsp vanilla and 1/2 tsp sugar to the egg mixture will significantly improve this recipe and take it to near gourmet heights. Otherwise, all it is is scrambled egg soaked bread.

Bill

Yes some vanilla, also like sprinkle of cinnamon in the batter.

Diana

Jacques Pepin makes this even easier - melt some real French vanilla ice cream and soak the bread in that! Deluxe. (Yes, French vanilla ice cream has egg in it.)

Big Chief

I only wanted one slice of French toast, but I still used quarter cup of milk, etc. The single piece of bread literally absorbed the entire egg milk mixture. It was the best piece of French toast I’ve ever eaten; crispy on the outside and custard like on the inside. I also add more butter when I flip the piece or pieces. Next time, if I’m making two pieces I will use half cup of milk, two eggs, etc..

Big Chief

I only wanted one piece of French toast, but I followed the recipe, quarter cup of milk, etc. The single piece of bread literally absorbed the entire milk egg mixture. It was the best piece of French toast I’ve ever eaten. Crispy on the outside and custard like on the inside. I also add more butter when I flip the bread. Next time, if I make two pieces of French toast, I will go with half a cup of milk, two eggs, etc..

SilverBookSitter

Added some pancake mix to the leftover liquid and turn it into pancake batter so there was no waste :)

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Credits

By Genevieve Ko

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