French toast has ancient roots, with recipes for soaking stale bread in milk and egg appearing in Roman cookbooks. The dish became a beloved American breakfast staple by the 19th and 20th centuries, often used as a way to give day-old bread new life with a sweet, custardy makeover.
Golden, custardy, and irresistibly sweet
Thick slices of bread are soaked in a cinnamon-spiced egg custard and pan-fried until golden for a classic weekend breakfast.
Frequently asked questions
Why use slightly stale bread for French toast?
Slightly stale bread soaks up the custard better than fresh bread without falling apart. Day-old bread is the classic choice — it’s what French toast was invented for.
How do I keep French toast warm while cooking the batch?
Keep the cooked slices warm in a low oven while you finish the rest of the batch. A 200°F oven holds them perfectly for up to 20 minutes without drying them out.
What’s the best bread for French toast?
Thick slices of day-old bread are ideal — brioche, challah, or Texas toast all work beautifully. Thick slices soak up more custard and stay custardy in the center.
How do I know when French toast is done?
Cook each side until golden brown and the custard is set — about 2 to 3 minutes per side over medium heat. The center should feel set, not raw or wobbly.
More breakfast & brunch recipes to try
- Fluffy American Pancakes
- Moist Banana Bread
- Soft-Baked Chocolate Chip Cookies
- New York Style Cheesecake
- Classic Apple Pie
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