4 large eggs

1 cup milk (whole or 2%)

1 tablespoon granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon salt

8 slices bread (Texas toast, brioche, or challah work best)

Butter or oil, for cooking

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In a shallow bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.

Heat a skillet or griddle over medium heat and lightly grease with butter or oil.

Dip each slice of bread into the egg mixture, coating both sides but not soaking.

Cook for 2–3 minutes per side, until golden brown and cooked through.

Serve warm with your favorite toppings.

Slightly stale bread works best because it absorbs the custard without getting soggy.
Keep cooked slices warm in a 200°F oven while finishing the batch.
Whisk the egg mixture thoroughly to avoid streaks of egg whites.
Cook over medium heat to prevent burning before the center sets.

Dairy-Free: Use almond milk, oat milk, or coconut milk.
Healthier: Swap sugar for honey or maple syrup and use whole-grain bread.
Cinnamon Sugar: Sprinkle cooked toast with a cinnamon-sugar blend before serving.
Stuffed French Toast: Sandwich cream cheese or Nutella between two slices before dipping.
Savory: Skip sugar and vanilla, add a pinch of black pepper, and serve with bacon or eggs.