The secret ingredient in this fluffy French toast recipe: all-purpose flour! Flour binds the liquids together, which creates a more traditional “batter” and helps prevent soggy results. This extra ingredient ensures the French toast is crispy on the outside, but soft and fluffy on the inside.
Fluffy French Toast Ingredients
All the ingredients you’ll need for this fluffy French toast recipe are likely already in your kitchen:
Flour: This fluffy French toast batter starts with ¼ cup all-purpose flour.
Milk: Milk adds moisture and richness to the batter. You can substitute half-and-half, cream, or your favorite alternative milk if you like.
Eggs: Of course, you’ll need eggs for French toast! Three eggs bind the batter together and give it a rich texture.
Sugar: A tablespoon of white sugar lends welcome sweetness to this decadent breakfast recipe.
Vanilla: A teaspoon of vanilla extract adds complexity and takes the flavor up a notch.
Cinnamon: Ground cinnamon lends coziness and warmth. .
Salt: A pinch of salt enhances the flavors of the other ingredients, but it won’t make your French toast taste salty:
Bread: You’ll need 12 slices of your favorite thick-sliced bread. Good choices include brioche, sourdough, French bread, or challah.
How to Make Fluffy French Toast
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make fluffy French toast:
Slowly whisk the milk into the flour, then whisk in the remaining ingredients.
Saturate the bread slices in the batter.
Cook the French toast on a lightly oiled griddle or pan until golden on both sides.
How to Serve Fluffy French Toast
Top this French toast with maple syrup, powdered sugar, and fresh fruit (such as sliced strawberries and bananas) for a beautiful and delicious presentation. For side dish and pairing inspiration, explore our entire collection of Breakfast and Brunch Recipes.
“This recipe was great,” says one Allrecipes community member. “I added maple syrup to the mixture that I soaked the bread in so that I could have more control over the sugar intake. That works out really well and I did not serve any syrup with the French toast and it didn’t need any. It was excellent!”
“I made challah the evening before just for making French toast,” according to P. Dotson. “Its denseness made it the perfect bread for this, or any French toast recipe, but this one made it a little fluffier. I added a little more cinnamon, and it was very good, especially sprinkled with powdered sugar and maple syrup.”
“This is by far the best french toast I've ever made,” raves Linda1000. “We made a batch, ate it and went to the store to purchase more bread and made two more batches to freeze for later. I think it even tastes better reheated in the toaster!”
Whatever you decide on, the ratio of liquid to egg will still be about ¼ cup liquid to one egg, and one egg per two slices of bread. So, if you want to make four slices of French toast, you would need four slices of bread, two eggs, and ½ cup milk.
Ideally it's best if you can soak the bread in the french toast batter overnight however, if this cannot be done I suggest leaving it soak for a minimum of 30 minutes to 1 hour. As we want that custard like middle, cut very thick slices of bread.
A creamy custard is the key to incredible French toast, so skip the watery skim milk and go for whole milk or half-and-half. Straight heavy cream turns French toast into dessert, so lean that way if you're looking for decadence.
You can leave it longer if you want. Just cover it and refrigerate it (it's fine in the fridge overnight). To bake the French toast, cover it and slide it into your oven for 30 minutes. Uncover it and then bake another 10 minutes until the bread looks puffed and golden brown on top.
If your slices are very thick, you may want to use a thermometer to check the center temperature of the French toast to make sure it's done. For standard 3/4-inch slices, griddling for about three minutes per side is a good rule of thumb.
Butter gives French toast a deep richness and comforting quality, which are what we crave on mornings we sizzle this breakfast staple. To prevent burning or smoking, use a combination of butter and oil in the pan to cook the toast.
Why does my French toast come out soggy in the middle? Because you're cooking it with the Heat on too high. Pancakes should be done on medium-high heat, about 375. French toast needs to be set much lower, like eggs, about 325.
Use day-old bread (or slightly stale) for the best results. It's sturdier and won't crumble or fall apart in the custard or while cooking. French, Italian, brioche, or challah bread are all fantastic choices!
Continue until the pan is full with a single layer of toast. Cook until golden brown and all of the batter looks cooked, then flip with a turner and cook the second side until golden brown. If needed, adjust the temperature, so it doesn't burn or stay soggy.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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