Here’s a simple, reliable French toast recipe you can make with common pantry ingredients. Core answer

• This easy French toast uses a basic egg-milk batter with cinnamon and vanilla, the key is using sturdy, thick-sliced bread and cooking until golden on both sides.

Ingredients

• 4 large eggs
• 2/3 cup milk (240 ml) or a mix of milk and a splash of cream for richness
• 1/4 cup all-purpose flour (optional, for a slightly custardy, thicker batter)
• 1/4 cup granulated sugar (optional; you can reduce or omit)
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 8 thick slices bread (day-old bread or brioche/ challah for a richer texture)
• Butter or neutral oil for cooking
• Maple syrup, fresh fruit, or powdered sugar for serving

Instructions

1. Prepare the batter: In a bowl, whisk eggs, milk, flour (if using), sugar, salt, cinnamon, and vanilla until smooth. The flour helps thicken the batter a bit and enhances richness.
2. Soak the bread: Dip each bread slice into the batter, allowing it to soak briefly on both sides. Do not oversoak if the bread is very soft or fresh; you want the center to soak while the exterior crisps nicely.
3. Cook: Heat a skillet or griddle over medium heat and melt a little butter (or add oil). Cook the slices 2–4 minutes per side, until golden brown and crisp around the edges.
4. Serve: Transfer to plates and top with maple syrup, fruit, a dusting of powdered sugar, or a dollop of yogurt or whipped cream if desired.

Tips for best results

• Bread choice matters: thicker slices from day-old bread or brioche/challah yield the best texture—crisp outside with a tender, custardy inside.
• Temperature control: cook over medium heat to avoid burning the exteriors before the centers cook through.
• Variations: swap cinnamon for cardamom or nutmeg for a different flavor, or add a tablespoon of orange zest to the batter for brightness.
• Make-ahead option: prepared batter can be whisked in advance and stored in the refrigerator for up to 24 hours; dip bread and cook as directed.

If you’d like, I can tailor this to dietary needs (gluten-free, dairy-free, vegan alternatives) or provide a quick batch-planning guide for a brunch.