American
Skillet French Toast
Thick slices of bread soak in eggs, milk, cinnamon, and vanilla, then brown in butter in a skillet. The center should be set, not wet, after about 25 minutes of prep and cooking.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Thick bread can take a real soak without falling apart in the egg mixture.
- A moderate skillet browns the outside while the center custard sets.
- Butter, not a dry nonstick pan, is what gives the crust its color.
- Cooking in batches keeps the pan from crowding and steaming the slices.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Whisk the eggs, milk, cinnamon, vanilla, and salt in a wide shallow bowl until the cinnamon is evenly mixed.
- 2
Lay the bread in the custard for 20 to 30 seconds per side. The centers should feel damp, not dripping in a puddle.
- 3
Heat 1 tbsp butter in a large skillet over medium heat until it foams, then the foam settles.
- 4
Cook 4 slices until the bottoms are deep golden, about 2 to 3 minutes. Flip and cook until the second side is golden and the center feels set, about 2 minutes more.
- 5
Move those slices to a plate. Add the remaining butter and cook the rest of the bread the same way.
- 6
Serve right away while the surfaces are still crisp.
Pro tips
- If the pan starts to smoke, the heat is too high and the center will stay wet. Drop to medium-low for the next batch.
- Day-old bread soaks more evenly than a fresh, soft loaf.
- Maple syrup or powdered sugar can go on at the table. The toast is already cooked without them.
Easy substitutions
- milk
- unsweetened almond milk or oat milk
- thick-cut bread
- brioche or challah sliced 1 inch thick
- ground cinnamon
- 1/2 tsp ground nutmeg plus 1/2 tsp cinnamon
Storage and reheating
Storage
Refrigerate leftovers in a covered container for up to 3 days.
Reheating
Warm slices in a skillet over medium-low for about 2 minutes per side, or in a 350°F oven for 8 minutes. A microwave softens the crust.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 14 g
- Carbs
- 46 g
- Fat
- 16 g
- Fiber
- 2 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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