Vanilla French Toast

Easy breakfast ideas are essential for kicking off the day without much effort. But don’t limit yourself to a smoothie and a piece of toast. Instead, think freshly griddled vanilla French toast topped with real maple syrup and berries. With only a handful of pantry staples, you can have delicious brunch-worthy French toast any day of the week. Simply whisk together an egg-based custard and dunk slices of bread into the custard until saturated, then fry the bread in a skillet and boom—breakfast! The standout ingredient is the generous glug of vanilla extract, which enhances the lightly sweetened bread without adding more sugar. Plus, it makes your entire kitchen smell like a bakery.

Vanilla French Toast Ingredients

• Eggs: Eggs create a luscious custard, so when the bread is soaked, it is not just wet and soggy but creamy and soft.
• 2% milk: Using low-fat milk keeps the French toast from becoming too decadent, but if you have only whole milk, it will turn out wonderfully too. To keep the French toast dairy-free, swap in nondairy milk.
• Sugar: For this recipe, use granulated sugar, which quickly dissolves in the custard and caramelizes as it cooks on the griddle.
• Vanilla extract: Use good-quality pure vanilla extract instead of imitation vanilla. It makes all the difference in this French toast recipe.
• Salt: A small amount of salt balances the sugar in the custard and enhances the vanilla flavor.
• Sandwich bread: Usually, you want to store bread so it stays fresh, but day-old bread is better for French toast because it’s just beginning to lose some moisture and will absorb the egg and milk mixture better.
• Toppings: A pat of butter, a drizzle of the best maple syrup, fresh berries and a dusting of confectioners’ sugar are great, classic toppings for the French toast. Mix and match any of them to fit your mood.

Directions

Step 1: Make the egg custard

In a shallow dish, whisk together the eggs, milk, sugar, vanilla and salt. Preheat a greased griddle over medium heat.

Step 2: Dip the bread and cook the French toast

Dip the bread into the egg mixture, allowing each slice to soak for 30 seconds on each side. Cook on the griddle until golden brown on both sides.

Editor’s Tip: For the best texture, the dipped bread should feel heavy and soaked throughout but not falling apart, so adjust the soaking time as needed.

Step 3: Top and serve

Serve the French toast with butter, maple syrup, fresh berries and confectioners’ sugar, as desired.

Editor’s Tip: Gently warm your maple syrup before serving so it doesn’t cool down the warm French toast.

Vanilla French Toast Variations

• Flavor the custard: Add freshly grated orange zest or a sprinkle of a warm spice, like cinnamon, nutmeg, cardamom or pumpkin pie spice, to the egg mixture for a flavor twist that complements the vanilla.
• Change the bread: Sliced sandwich bread is convenient, but you could also use a loaf of challah or brioche bread cut into 1-inch-thick slices. Around the holidays, give breakfast a festive twist and make panettone French toast.
• Give the toppings the dessert treatment: There are no limits to what you can put on top of French toast, and homemade whipped cream is a fantastic alternative to butter and syrup that makes breakfast feel like a treat. Go all in and add a drizzle of chocolate syrup or caramel sauce too.
• Make stuffed French toast: Stuffed French toast is as easy as sandwiching two slices of bread with a thick filling, like a sweetened cream cheese, before dipping the bread in the egg mixture. Since it’s thicker than a single slice of bread, it will need an extra minute or two on the griddle to cook through.
• Press the bread in a crunchy coating: After the bread has soaked, dip it in crushed cereal, like the cornflakes in this air-fryer French toast sticks recipe, so that when it cooks, the cereal toasts and becomes crispy.

How to Store Vanilla French Toast

Store vanilla French toast in an airtight container or a resealable food storage bag in the refrigerator. Let the French toast cool first so the container does not fill with steam and make the toast wet.

How long does vanilla French toast last?

Leftover vanilla French toast lasts in the refrigerator for up to four days. Make sure the storage container or bag is sealed well so the bread does not dry out or develop freezer burn.

Can you freeze vanilla French toast?

Vanilla French toast is a great recipe to freeze so you can have a quick and hearty breakfast in a flash. Arrange slices of cooked French toast in a freezer-proof container or storage bag with parchment between the layers. To freeze vanilla French toast before cooking, try the method in this freezer French toast recipe. Once frozen, it will last in the freezer for up to three months.

How should you reheat vanilla French toast?

Vanilla French toast reheats easily in the microwave, an air fryer or a buttered skillet on the stovetop. Use an air fryer or skillet over medium heat, flipping occasionally to prevent burning and restore the crisp exterior. For softer French toast, reheat in the microwave in 30-second increments just until warmed through so the bread does not become tough.

Vanilla French Toast Tips

What’s the key to moist, tender French toast?

To ensure tender, soft French toast, allow the custardy egg mixture to thoroughly soak through each bread slice to prevent a dry center. Then, when cooking, watch the heat under the griddle so the toast is golden with lightly crispy edges but not cooked for so long that the eggs become rubbery.

What else can you serve with vanilla French toast?

Since vanilla French toast already has bread, eggs and milk, it’s got a head start as a well-rounded meal. The sweet flavor pairs well with salty bacon or savory sausage patties and a big bowl of fresh fruit. For a special drink, make homemade hot chocolate or use a chai spice mix to brew a hot cup of tea to sip while you eat.

How do you keep vanilla French toast warm before serving?

As French toast cools, it loses its velvety interior and becomes dense, so it’s best to keep it warm if you need to cook through several batches or pause before eating. Top a baking sheet with a wire cooling rack and place it in a low-temperature oven, around 250°F. As each slice is ready, place it on the wire rack in the oven—it will stay warm without becoming overcooked or soggy.