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French Bread French Toast

Thick slices of crispy french bread dipped in a sweet cinnamon sugar mixture and cooked until golden. Add your favorite toppings to make this french bread french toast the ultimate breakfast or brunch!

If you have leftover french bread laying around, this is the perfect way to use it up. It’s a fun way to turn slightly stale, day old bread into a mouthwatering masterpiece. It gets perfectly crispy and golden on the outside, with a soft and fluffy interior. Absolute perfection!

french toast on white plate

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The next time you make french toast, try using french bread instead of the classic brioche. The slices are a bit smaller and are super thick and delicious. They get perfectly crispy (never soggy!) and really soak in that flavorful cinnamon sugar egg wash coating. I love to serve mine with some fresh berries, buttermilk syrup and a side of crispy bacon. Talk about the ultimate breakfast or brunch!

french toast ingredients collage

How to make french toast using french bread

  1. Slice. Start by cutting your french bread loaf into slices that are about 1/2″ thick. You can discard the ends or store them to enjoy later on.
  2. Blend and dip. Next mix together the milk, flour, eggs, brown sugar, vanilla, cinnamon and salt. I like to blend the ingredients together in a blender, but you can also whisk them together in a bowl until smooth. Then dip the bread slices into the egg mixture and coat evenly on both sides.
  3. Cook. Place the bread on a preheated griddle or skillet and cook about 1 to 2 minutes per side. The outsides should be lightly golden and crisp. Then serve immediately with your favorite toppings!

french toast cooking on griddle

Cooking tips

  • Use day old bread. Slightly stale bread works best when making french toast. It will crisp up better and is less likely to get soggy. It also soaks up more of the egg mixture than fresh bread, resulting in more flavor.
  • Variations. You can easily add a seasonal spin by adding some pumpkin pie spice for fall or make eggnog french toast around the holidays.
  • Keeping warm. If you aren’t serving immediately, you can keep the french toast warm by placing it in the oven at 175°F on a baking sheet. It stays warm this way without drying out.
  • Soaking overnight. If making overnight french toast, definitely make sure the bread is a few days old. It needs to be thick and hard so that it doesn’t get soggy. Cut the bread into slices (or cubes) and soak with the egg mixture in a baking dish overnight. Then warm on a buttered skillet the next day (or bake in the oven if you cut into cubes).

french toast on white plate

Favorite toppings

The topping options are endless when making this french bread french toast. I like to stick with the classic berries and syrup, but you can choose from any of the delicious topping options below:

french toast on white plate close up

Other breakfast favorites:

french toast on white plate close up

French Bread French Toast

5 from 4 votes
Thick slices of crispy french bread dipped in a sweet cinnamon sugar mixture and cooked until golden. Add your favorite toppings to make this french bread french toast the ultimate breakfast or brunch!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 6

Ingredients 

Optional toppings: berries, fresh fruit, powdered sugar, nutella, whipped cream, jam, syrup

    Instructions

    • Slice the french bread 1/2" thick. Discard or save ends for later. Set aside.
    • Place the milk, flour, eggs, brown sugar, vanilla, cinnamon and salt in a blender. Pulse until smooth. Alternatively place in a bowl and whisk until smooth.
    • Preheat a griddle to 350°F or a skillet over medium-high heat. 
    • Dip the bread into the egg mixture and flip to evenly coat. Then place the bread on the griddle and cook 1-2 minutes per side (or until lightly golden brown). Whisk the egg mixture as needed and repeat. 
    • Serve immediately or place on a baking sheet in the oven at 175°F to keep it warm. Top with your favorite toppings. 

    Serving: 2slices | Calories: 310kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 473mg | Potassium: 204mg | Fiber: 2g | Sugar: 8g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 3mg
    Course: Breakfast
    Cuisine: French
    Author: Jamielyn Nye

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