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good french toast recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This good french toast recipe features thick-cut brioche or challah bread soaked in an egg batter infused with rich, nutty brown butter caramel. The technique creates a beautiful marbled pattern and results in perfectly crispy edges and a fluffy interior with decadent layers of flavor.
Ingredients
- 200 g (7 oz) thick-cut brioche or challah bread, cut into 1 inch slices
- 115 g (8 tablespoons) unsalted butter, divided
- 100 g (0.5 cup) granulated sugar
- 60 ml (0.25 cup) water
- 5 ml (1 teaspoon) alcohol-free vanilla extract, divided
- 2.5 ml (0.5 teaspoon) ground cinnamon, divided
- 1.25 ml (0.25 teaspoon) ground nutmeg
- 0.5 ml (0.125 teaspoon) ground cardamom (optional)
- 3 large eggs
- 120 ml (0.5 cup) whole milk
- 15 g (2 tablespoons) powdered sugar, for dusting
Instructions
- Prepare Brown Butter: Melt 55g unsalted butter in a small saucepan over medium heat, stirring for 5-7 minutes until foamy, then brown and nutty. Immediately transfer the browned butter to a heatproof bowl to cool slightly.
- Make Caramel Sauce: Return brown butter solids to the saucepan, add granulated sugar and water. Cook over medium-low heat, stirring until sugar dissolves. Increase heat to medium-high and boil without stirring for 5-8 minutes until deep amber.
- Finish Caramel and Reserve: Remove from heat and stir in half of the vanilla extract, half of the cinnamon, all nutmeg, and optional cardamom. Reserve 60 ml (0.25 cup) of warm caramel for drizzling later. Allow the remaining caramel in the saucepan to cool slightly.
- Prepare Egg Batter: In a shallow dish, whisk together eggs, whole milk, remaining vanilla extract, and remaining cinnamon until completely smooth.
- Create Caramel Swirl Batter: Gently pour the cooled, remaining caramel into the egg batter. Use a spoon or skewer to swirl the caramel, creating distinct ribbons and marbled patterns without fully incorporating it.
- Dip Bread: Working one slice at a time, immerse a slice of thick-cut bread into the caramel-swirled egg batter for 20-30 seconds per side. Lift to allow excess batter to drip off.
- Cook French Toast: Heat a large non-stick skillet over medium heat and melt 15 g (1 tablespoon) of the remaining unsalted butter. Cook dipped bread slices for 3-4 minutes per side until golden brown and cooked through, adding more butter as needed.
- Serve and Style: Stack warm French toast slices on a plate, generously drizzle with reheated reserved caramel sauce, and dust with powdered sugar before serving.
Notes
Use day-old thick-cut brioche or challah bread for best results; this prevents the french toast from becoming soggy during the soaking process. The recipe can be prepared ahead and frozen for easy reheating in a toaster oven. For extra decadence, serve with fresh fruit, toasted nuts, or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525 kcal
- Sugar: 28 g
- Sodium: 100 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 145 mg