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French toast is one of the simplest breakfast dishes you can make, requiring just a handful of pantry staples. The base custard is two eggs beaten with roughly a quarter cup of whole milk — though cream or half-and-half produces a richer result. Add a half teaspoon of vanilla extract and a pinch of cinnamon to round out the flavor.
Bread choice matters more than most people realize. Day-old brioche, challah, or thick-cut Texas toast absorbs custard without falling apart. Fresh sandwich bread soaks through too quickly and turns mushy in the pan. Aim for slices at least three-quarters of an inch thick.
Heat a non-stick or cast-iron skillet over medium and add one tablespoon of unsalted butter. Dip each bread slice in the custard for about 20 seconds per side — long enough to absorb but not so long that it saturates completely. Let excess drip off before placing in the pan.
Cook for 2 to 3 minutes per side until deep golden brown. Resist the urge to press the bread down or flip repeatedly; one clean flip is all it takes. Keep finished slices warm in a 200°F oven while you cook the rest.