Classic French Toast

Thick bread soaked in cinnamon egg milk and pan-fried until crisp outside.

Serves 4 easy 10 min prep · 12 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$26.24 estimated ingredients

Ingredients

bread — 8 slice Store item: King Arthur Bread Flour

$7.49
eggs — 4 each Store item: Kroger® Grade A Jumbo White Eggs

$2.29
milk — 0.75 cup Store item: Kroger® Skim Milk Gallon

$3.39
butter — 3 tbsp Store item: Kroger® Salted Butter Sticks

$3.29
cinnamon — 1 tsp Store item: Badia® Cinnamon Powder

$1.99
honey (optional) — 2 tbsp Store item: Kroger® Clover Honey Bear

$7.79

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How to prepare

About this recipe

Classic French Toast turns sturdy bread into custardy, cinnamon-scented slices with crisp browned edges. Day-old bread soaks up the egg-milk mixture without falling apart. This breakfast recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 12 minutes of cooking.

What you will need ready

8 slice bread
4 eggs
0.75 cup milk
3 tbsp butter
1 tsp cinnamon
2 tbsp honey (optional)

Step-by-step

Whisk 4 eggs, 0.75 cup milk, and 1 tsp cinnamon in a wide shallow dish until fully combined and slightly frothy.
Lay out 8 slice bread slices. Day-old or thick-cut bread works best; very fresh bread may get soggy.
Dip each slice 3–4 seconds per side—enough to saturate but not so long it breaks apart. Let excess drip back into the dish.
Heat a large skillet over medium and melt half of 3 tbsp butter. The pan should sizzle gently when bread hits it.
Cook soaked bread in a single layer 2–3 minutes per side until deeply golden and crisp at the edges.
Work in batches so the pan is not overcrowded. Add remaining butter between batches as needed.
Lower heat slightly if toast browns too fast before the center sets.
Press the center lightly with a spatula—it should feel set, not wet and squishy.
Transfer finished slices to a warm plate or a 200°F oven while you finish the rest.
Drizzle warm 2 tbsp honey over the toast just before serving.
Cut diagonally for classic presentation and dust with a pinch of extra cinnamon if desired.
Serve hot—the contrast of crisp edges and soft custardy center is best fresh off the pan.

Serving

Serve 2 slices per person with honey, maple syrup, or fresh berries. Great with bacon on the side. Leftovers reheat in a 350°F oven 5–8 minutes; refrigerate within 2 hours.

Cook tips

Medium heat prevents burnt butter while the custard sets inside.
Quick dips—not long soaks—give the best texture.
Thicker bread needs an extra 30 seconds per side.
A pinch of salt in the custard balances sweetness if your bread is plain.