Simple French Toast
Updated Sep 08, 2026
French toast made with everyday sandwich bread dipped in a cinnamon custard and cooked until golden. An easy breakfast that uses up bread you already have.
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This is my everyday French toast, and I want to be upfront about that. Do I love a good French toast made on challah or brioche? Absolutely, that’s the special version. But if I’m being truthful, most of the time I’m just working with the leftover sliced sandwich bread the kids didn’t finish, and this is what I do with it. It’s kind of like the sad banana on the counter; at some point, you’ve got to use it up, and my options are croutons, breadcrumbs, or French toast. French toast usually wins.
So don’t feel like you need anything fancy to make this. Plain sandwich bread genuinely works, and it’s what this French toast recipe was built around. I make it on a slow morning, serve it with maple syrup and berries, and nobody at my table is complaining that it wasn’t brioche.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this french toast recipe.
Since this is made with regular white sandwich bread, the main thing is not to oversoak it. Sandwich bread is thinner and softer than something like brioche, so it soaks up the custard fast and falls apart if you leave it sitting in there. I just do a quick dip on both sides, enough to coat it, and get it right into the pan. If your bread is a day or two old and a little dry, even better, because it holds up to the custard a bit more.
The heat took a little getting used to. If the pan’s too hot, the outside browns before the middle sets and you get a piece that looks done but is still wet inside. I keep it at a steady medium so it has time to cook through while it turns golden, and I don’t try to rush it.
The other thing is just not overcrowding the pan. When I’ve tried to squeeze too many slices on at once, they steam against each other and don’t brown as nicely, so I give them a little room and do it in batches if I need to.
Happy Cooking!
– Yumna
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Simple French Toast Ingredients
- Bread: Stale white bread, sliced challah, or brioche all work for this French toast. Slightly stale bread is best because it can soak up the egg mixture without getting as soft as fresh bread. If your bread is fresh, leave the slices uncovered for a few hours before starting. Or you can dry the slices out in the oven at 250 degrees for about 10 minutes.
- For the custard: Eggs, milk, dark brown sugar, cinnamon, and nutmeg make the custard mixture. Any milk you like works here. Or, for a richer flavor, use heavy cream. You can use light brown sugar if that’s what you have.
How to Make French Toast with Sandwich Bread
These photos show how to make easy homemade French toast from mixing the custard through cooking the bread. The full ingredient amounts and instructions are in the recipe card below, or you can jump straight to the → French Toast Recipe
1. Start the custard
Crack the eggs into a wide, shallow bowl, then add the milk, brown sugar, cinnamon, and nutmeg.
2. Whisk until smooth
Briskly beat everything together with a fork or whisk until the eggs are completely broken up and the sugar and spices are well distributed.
3. Dip the bread
Place a slice of bread in the egg mixture, making sure the bottom comes into full contact with the custard.
4. Soak on both sides
Turn the bread so both sides can absorb the custard. Let any excess drip back into the bowl before transferring it to the pan.
5. Cook the French toast
Place the soaked bread on a lightly greased griddle or skillet, leaving a little room between the slices so they cook evenly.
6. Flip and finish cooking
Turn each slice once the bottom has browned, then cook the other side until golden brown.
Full Easy French Toast Recipe
Simple French Toast Recipe
Video
Ingredients
- Butter for greasing pan
- 4 eggs
- ¼ cup milk of choice
- 1 ½ tablespoon dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 8 stale bread slices white bread or sliced challah, brioche
- Maple syrup for serving
- Berries for serving
Instructions
- Preheat griddle or nonstick skillet on medium heat, and grease lightly with butter.
- In a large bowl, beat together eggs, milk, brown sugar, cinnamon, and nutmeg until smooth.
- Dip the bread slices into the batter, letting them soak well on both sides.
- Transfer the dredged slices to the lightly greased griddle or pan. Cook for 3 minutes on each side, until golden brown.
- Serve hot with maple syrup and berries, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add vanilla: Whisk 1 teaspoon of vanilla extract into the custard.
- Add warm baking spices: Add ⅛ to ¼ teaspoon ground cloves or cardamom to the custard, or replace the cinnamon and nutmeg with ¾ teaspoon pumpkin spice mix.
- Finish with cinnamon sugar: Combine 2 tablespoons granulated sugar with ½ teaspoon cinnamon and sprinkle it over the French toast right after cooking.
- Top with chopped nuts: Sprinkle ¼ cup chopped pecans or walnuts on top before serving for extra crunch.
Recipe Tips
- Use a wide, shallow bowl for dipping. It makes it easier to lay the bread flat so the custard reaches the entire slice.
- Give the bread time to soak. A quick dip may leave the center dry, especially with thicker bread. Let each side sit long enough to absorb some of the custard without getting so wet that the bread starts falling apart. Stale bread and thicker or dense slices will need a longer soak than thinner or fresher breads.
- Keep cooked slices warm while finishing the batch. If everyone is eating at the same time, transfer the finished slices to a baking sheet in a low oven while the rest cook.
Troubleshooting
You may have soaked the bread for too long, or the pan may have been too hot. If the outside browns quickly while the center stays wet, lower the heat so the custard has more time to cook through.
The bread probably didn’t absorb enough custard. This is especially common with thick slices, so give each side a little more time to soak before transferring it to the pan.
Make sure the skillet or griddle is preheated and lightly greased before adding the bread. Add another small amount of butter between batches if the surface starts to dry out.
The pan is likely too hot. Medium heat gives the bread time to brown gradually while the egg mixture cooks through the center.
Comments
Simple to put together kids loved it!!!
That’s amazing! Yay!!
LOVE the brown sugar suggestion! Definitely happening for this weekend’s big breakfast!
Thank you! Hope you enjoy!!