• Skip to main content
  • Skip to primary sidebar
Katie's Cucina
  • Home
  • About
    • Contact Me
    • FAQS
    • Privacy Policy
    • Accessibility Statement
    • Collaborate
  • Recipes
    • Appetizer
    • Asian
    • Breakfast
    • Bread
    • Comfort Food
    • Dairy Free
    • Dessert
      • Cookies
      • Ice Cream
    • Drinks
      • Smoothie
    • gluten free
    • Greek
    • Grilling
    • Holiday
      • Christmas
      • Halloween
    • Instant Pot
    • Italian
    • Katie Original
    • Main Dish
      • Beef
      • Chicken
      • Pork
      • Sausage
      • Turkey
      • Pizza
    • Mexican
    • One Pot Meal
    • Polish
    • Salad
      • Dressing
    • Sandwich
    • Seafood
      • Shrimp
    • Side Dish
    • Slow Cooker
    • Soups and Stews
    • Vegetarian
  • Travel
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Contact
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact
×
Katie's Cucina » Recipes » Breakfast

French Toast

Published: Jun 26, 2010 · Modified: Jun 5, 2025 by Katie · This post may contain affiliate links

10 shares
  • Share
  • Tweet
  • Flipboard
  • Threads
  • WhatsApp
Jump to Recipe Print Recipe
Two photos split by recipe title; top of making french toast, bottom of cooked french toast with bacon.
Top view of a white plate of 2 pieces of french toast with butter with text on image for Pinterest.
Two slices of french toast with butter and powder sugar on a white plate with recipe title on image for Pinterest.
White plate filled with buttery french toast with syrup with recipe title on image.
Hand pouring syrup on french toast with butter and logo on right corner.
Two photos split by recipe title text; top of a plate of french toast, bottom of bread soaking in batter.

Let no food go to waste, as you use a stale baguette and make my homemade french toast recipe in under a half hour. This family-favorite breakfast is sure to be a new favorite.

Two slices of french toast with bacon on a white plate with orange juice.

We love breakfast in our home. Most weekends you will find me making pancakes, waffles, or eggs with a side of breakfast potatoes and bacon! I typically only make french toast if I’m trying to use up stale bread. If I happen to have a stale baguette, then you better bet I am going to make French Toast. It’s the perfect way to use up the bread without wasting food! Of course, you can always turn that stale baguette into fresh bread crumbs or croutons. However, when given the chance–I will always transform it into the must soft on the inside and crispy on the outside french toast.

Table of contents

  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • French Toast Recipes
    • Still craving more breakfast recipes? Try these!

Ingredients

Ingredients on marble countertop: baguette, milk, eggs, cinnamon, vanilla extract.
  • Oil – You can use cooking spray or you can use coconut oil for a crispy outside crust.
  • Baguette – A day old or stale baguette works best.
  • Eggs – This will help give the custard consistency.
  • Milk – You will mix the milk with the egg for the dip.
  • Cinnamon – Traditional french toast has cinnamon as the base flavor.
  • Vanilla extract – I love the flavor of vanilla and like to add it to my french toast.
  • Powder sugar – A generous sprinkling of powder sugar is what you will need for each and every piece.
  • Butter – You can’t have french toast without a lot of butter!
  • Syrup – We love to use traditional syrup. However, in a pinch if we run out I’ll make my homemade breakfast syrup that tastes just as good!

Directions

Four photos of making the egg/milk batter for french toast.

Preheat a griddle pan on medium-low and spray generously with cooking spray. While the pan is heating up combine the egg, half and half, cinnamon, and vanilla extract in a shallow plate/bowl. Whisk together until fully incorporated.

Green cutting board with slices of baguette and a seratted knife.

Cut the baguette into 1-½ to 2 inch pieces.

Four photos sharing the process of making and frying french toast in a skillet.

Place a few pieces in the milk mixture and let sit for a few seconds. Turn over the baguette and let it sit for an additional 5 seconds. Add soaked baguette pieces to the hot pan and cook on medium-high for a few minutes or until the pan side down is browned but not burnt. Turn them over and repeat for an additional minute or two.

Hand pouring syrup over slices of french toast on a white plate.

Plate the french toast and sprinkle powdered sugar over the top of the dish. Add a pat of butter and serve with syrup if desired.

FAQs

White plate filled with 2 slices of french toast with butter and syrup with bacon slices on white plate.

Here are all the frequently asked questions readers have asked when making this recipe.

What type of bread is best for French toast?

Brioche bread is best because of it’s egg like consistency; however, I love using a french baguette.

How do you make French toast crispy not soggy?

The key to not having soggy french toast is dipping the bread in the egg/milk mixture fast, so that it doesn’t get soggy.

What is the difference between French toast and eggy bread?

French toast and eggy bread are similar as they both have an egg=like custard. Eggy bread has less milk and is savory. French toast has more milk in the custard batter and is sweet.

Will regular sandwich bread work for french toast?

Yes, just about any bread including processed sandwich bread will work for french toast. Just note that depending on how soft the bread is will depend on how long you need to soak. Most of the breads like a sandwich bread will only need a quick dip in the batter.

Tips & Tricks

Hand holding Barleans coconut Oil with french toast supplies in background.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

  • Crispy French Toast – Use 1-2 tablespoons of coconut oil per batch of french toast you fry. This will give the crispiest outside with keeping the center soft!
  • No Stale Bread? If you don’t have stale bread, simply slice the baguette into 1-inch thick slices and let sit out on the counter 30-60 minutes until it starts to harden up. Note: you will not need to soak the bread as long if it isn’t stale.

French Toast Recipes

Top view of a stack of french toast and another plate filled with french toast, butter, syrup, and bacon.

If you love breakfast, you’ll love these other french toast recipes.

  • French Toast Muffins
  • Baked French Toast Casserole
  • Strawberry Cream Cheese Stuffed French Toast
  • Caramel Apple French Toast Casserole
  • Cinnamon Raisin Banana Stuffed French Toast
  • Pineapple Stuffed French Toast with Coconut Syrup

Still craving more breakfast recipes? Try these!

  • Southern Style Breakfast Potatoes
  • Ham and Egg Breakfast Casserole
  • Leek and Cheddar Egg White Souflee

If you make this thick cut french toast recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White plate filled with 2 slices of french toast with butter and syrup with bacon slices on white plate.

French Toast

Let no food go to waste, as you use a stale baguette and make my homemade french toast recipe in under a half hour. This family-favorite breakfast is sure to be a new favorite.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 6
Calories: 136kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • Foot Long Baguette
  • 3 Eggs
  • 1 cup Milk
  • 1 tablespoon Cinnamon
  • 2 teaspoon Vanilla extract
  • 1 tablespoon Powdered Sugar for topping
  • 4 tablespoon Butter for topping
  • Maple Syrup for serving

Instructions

  • Preheat a griddle pan on medium-low and spray generously with cooking spray.
  • While the pan is heating up combine the egg, half and half, cinnamon, and vanilla extract in a shallow plate/bowl. Whisk together until fully incorporated.
  • Cut the baguette into 1-½ to 2 inch pieces. Place a few pieces in the milk mixture and let sit for a few seconds. Turn over the baguette and let it sit for an additional 5 seconds.
  • Add soaked baguette pieces to the hot pan and cook on medium-high for a few minutes or until the pan side down is browned but not burnt. Turn them over and repeat for an additional minute or two.
  • Plate the french toast and sprinkle powdered sugar over the top of the dish. Add a pat of butter and serve with syrup if desired.

Notes

  • Crispy French Toast – Use 1-2 tablespoons of coconut oil per batch of french toast you fry. This will give the crispiest outside with keeping the center soft!
  • No Stale Bread? If you don’t have stale bread, simply slice the baguette into 1-inch thick slices and let sit out on the counter 30-60 minutes until it starts to harden up. Note: you will not need to soak the bread as long if it isn’t stale.

Nutrition

Serving: 1c | Calories: 136kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 116mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

Original photo of French Toast recipe from Katie’s Cucina in 2010!
« Couscous-Stuffed Peppers with Basil Sauce
Chicken & Shrimp Vegetable Stir-Fry »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Katie

    June 27, 2010 at 4:21 pm

    mmmm… I love almond extract! I'll try it next time I make this!!! Next up for french toast is an overnight apple french toast… I'll be making it sometime in July!

    Reply
  2. Deb

    June 27, 2010 at 2:51 pm

    I love, love, love french toast with french bread. One thing to try (which Aaron did the other week) is to substitute almond extract for vanilla. It was a lovely change!

    Reply
5 from 1 vote (1 rating without comment)

Did you make this recipe? Let me know! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

Featured On

brand logos in collaage; food network, MSN, kitchenaid, country living, world market, etc

Most Popular Recipes

  • Glass baking dish filled with peach cobbler resting on a striped dish cloth.
    Old Fashioned Peach Cobbler
  • Broccoli Cheese Casserole spooned out of white baking dish
    Broccoli Casserole with Ritz Crackers
  • Female hand holding a tortilla chip over a bowl of queso dip.
    Velveeta Cheese Dip
  • Glass plate filled with an apple pie with powdered sugar.
    Apple Pie with Streusel Topping
  • White oval dish filled with creamed spinach on a blue and white striped towel.
    Steakhouse Creamed Spinach
  • Dried spaghetti on a countertop.
    KitchenAid Pasta Recipe

Grilling Recipes

  • Skillet filled with pasta, tomatoes, basil, and sliced chicken on a blue and white checkered cloth.
    Bruschetta Chicken Pasta
  • White plate with dots with 2 grilled chicken strips, rice, and green beans on a blue and white checkered cloth.
    Grilled Chicken Strips
  • Thinly slices of steak on a white plate with steak juice on plate.
    Grilled Flank Steak
  • Sliced pork with green beans, and mashed sweet potato on a white and blue checkered cloth.
    Grilled Pork Tenderloin

Footer

logos of places Katie's Cucina has been featured on; food network, KitchenAid, Stonyfield, Country LIving, Women's Health, etc.

COPYRIGHT © KATIE'S CUCINA 2009-2025
AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
PRIVACY POLICY · ACCESSIBILITY STATEMENT · DESIGN BY GRACE + VINE STUDIOS

10 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.