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6 slices of french toast sitting on a white plate topped with maple syrup, side of fresh strawberries, grapes and blackberries.
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5 from 9 votes

Easy French Toast

A classic french toast recipe that's easy to make and perfect for breakfast or brunch! Thick slices of Texas toast soaked in an egg mixture with cinnamon and vanilla, and then grilled and oven baked to perfection!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 10 people
Calories: 307kcal
Author: Amanda Mason


  • 4 eggs, beaten
  • 1 cup milk, 2% or whole
  • 2 Tablespoons white granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon cinnamon, ground
  • ¼ teaspoon nutmeg, ground
  • 2 Tablespoons butter, salted
  • 1 loaf Texas Toast


  • Preheat the oven to 350°F.
  • Slice the Texas toast into 3 columns so you have "sticks".
  • Next, place the eggs, milk, sugar, cinnamon, nutmeg, vanilla extract in a large bowl and mix together with a handheld whisk until well combined.
  • Place a large skillet on the stove top and set the heat to medium-high. Melt the butter in the skillet until completely melted.
  • In batches, take 3-4 slices of bread and dip them into the egg mixture, one at a time. Soak for about 3-4 seconds each until they're slightly saturated. Place each slice in the skillet where the butter has melted.
  • Let each piece cook for about 4-5 minutes and then flip using a spatula. Each piece should look like this when flipped over. If you don't have that golden brown glow on each piece, you flipped them over too soon. Once you turn the toast over, cook until the other side is browned. Repeat with the remaining slices.
  • Once all the slices have been browned, place them on a cookie sheet. Bake each piece for 7-10 minutes. The goal is to get the each piece of bread to a slight crisp.
  • Remove from the oven, serve on a plate, and add butter and syrup.



  • If you're gluten free, you can very easily make a gluten free version. All you need to do is switch out regular Texas Toast bread with a gluten free loaf of bread.
  • Don't skip the baking part. Once all the bread slices are browned, place them on a cookie sheet and place in the oven for 7-10 minutes. The goal is to get these slightly crisp. This method is what makes this recipe so good!
  • This is a great recipe to freeze. I always make the entire loaf so I can keep some in the freezer for busy mornings. I typically take 3-4 sticks of the cooked french bread and place them in a large plastic freezer bag. On school days, I pull out a couple of pieces and bake them in the oven at 350°F for 10-12 minutes. It's the perfect breakfast for the kids before they head to school!
  • If you're making a gluten free version of this recipe, you'll follow the exact same steps as I listed above. This recipe is not finicky when using a gluten free bread.
  • While I personally love topping mine with syrup, my kiddos don't. They top their with fresh strawberries, blueberries, powdered sugar, and sometimes whipped cream!


Serving: 4slices | Calories: 307kcal | Carbohydrates: 29g | Protein: 9g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 123mg | Sodium: 372mg | Potassium: 94mg | Fiber: 1g | Sugar: 9g | Vitamin A: 340IU | Calcium: 62mg | Iron: 8.5mg