Skillet Classic French Toast
Thick-cut brioche soaked in vanilla cinnamon custard and griddled in butter to golden perfection for the weekend breakfast everyone fights over.
- Cook temp
- 325°F
- 163°C · preheat
- Total time
- 13 min
- 5 prep · 8 cook
- Flip at
- 4 min
- of 8 min cook
- Pull at
- 160°F
- USDA safe minimum
French Toast · Preppy Kitchen
John Kanell demonstrates whisking egg-cinnamon custard, dipping thick brioche slices, and griddling in foaming butter until golden.
- Target //Cook at Medium Heat for 13 mins (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum).
- Golden Rule //The trick to great French toast is using thick bread and not over-soaking it. A quick 15-second dip per side is plenty. If it sits in the custard too long it turns into a soggy mess that falls apart on the spatula.
- Family Tweak //Cut into strips for easy dipping. Let kids pick their own toppings from a spread of syrup, berries, whipped cream, and chocolate chips.
Ingredients
- 8 slicesThick-Cut Brioche Bread, 3/4 inch thick
- 4 largeEggs
- 1 cupWhole Milk
- 1 tspVanilla Extract
- 1 tspGround Cinnamon
- 2 tbspUnsalted Butter
- 4 tbspMaple Syrup, for serving
- 2 tbspPowdered Sugar, for serving
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Get to the point
- 1
Whisk 4 eggs, 1 cup whole milk, 1 tsp vanilla, and 1 tsp cinnamon in a shallow dish.
- 2
Dip 8 slices thick-cut brioche into the custard, soaking 15 seconds per side.
- 3
Griddle in butter over medium heat for 3 to 4 minutes per side until golden brown.
- 4
Serve with maple syrup, powdered sugar, and fresh berries.
Step by step
Tap a step to cross it offMake the Custard
In a shallow dish, whisk together 4 eggs, 1 cup whole milk, 1 tsp vanilla extract, and 1 tsp ground cinnamon until smooth and well combined.
WhyWhole milk makes richer custard. Skim milk makes sad French toast.
Soak the Bread
Dip each of the 8 thick-cut brioche slices into the custard mixture, soaking for about 15 seconds per side. Let excess drip off before transferring to the skillet.
WhyBrioche is the best bread for French toast because it is rich and slightly sweet. Day-old bread works even better because it soaks up more custard without falling apart.
Griddle to Golden
Melt 1 tbsp butter in a large skillet or griddle over medium heat. Working in batches, cook soaked bread for 3 to 4 minutes per side until deeply golden brown. Add more butter between batches as needed.
WhyMedium heat is key. Too high and the outside burns before the custard sets inside. Too low and it takes forever and gets soggy.
- Dad pro tip
- The trick to great French toast is using thick bread and not over-soaking it. A quick 15-second dip per side is plenty. If it sits in the custard too long it turns into a soggy mess that falls apart on the spatula.
- Kid & toddler adjustment
- Cut into strips for easy dipping. Let kids pick their own toppings from a spread of syrup, berries, whipped cream, and chocolate chips.
- Serve with
- Crispy bacon · Fresh fruit salad · Scrambled eggs
- Reheating
- Reheat in a 350°F (177°C) oven for 5 minutes or pop in the toaster on a low setting for quick reheating.
- Calories
- 380
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #172922. Cook-time basis: Skillet or griddle over medium heat (325°F / 163°C). Butter-griddled for golden crust.
Frequently Asked Questions
How do you reheat leftover skillet classic french toast without ruining the texture?
Reheat in a 350°F (177°C) oven for 5 minutes or pop in the toaster on a low setting for quick reheating.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part.
How do I adapt this meal for picky kids or toddlers?
Cut into strips for easy dipping. Let kids pick their own toppings from a spread of syrup, berries, whipped cream, and chocolate chips.
What are the best side dishes to serve with this?
Recommended sides include Crispy bacon, Fresh fruit salad, Scrambled eggs.