Classic French Toast

This classic French toast recipe is one of my favorite things to make for brunch. Whether it’s Christmas, New Year’s, Mother’s Day, or a regular old lazy weekend morning, just thinking about French toast makes my stomach start growling. What could be more crave-worthy than thick slices of bread with custardy middles, crisp edges, and a mound of fresh fruit on top?

This French toast recipe is delightfully quick and easy, so Jack and I make it whenever we have day-old bread in the house. Still, it has the flavor of a special-occasion treat. The eggs make it nice and rich, and cinnamon and cardamom fill it with warm flavor. Top it with whatever fresh fruit happens to be in season. We use berries in the summertime, but at this time of year, bursty pomegranate seeds are hard to beat.


Recipe Credit: Love & Lemons

Nutrition Facts

  • Servings 4
  • Amount per serving
  • Calories 400
  • Total Fat 20.8g
  • Saturated Fat 14.5g
  • Cholesterol 164mg
  • Sodium 443mg
  • Total Carbohydrate 42.1g
  • Dietary Fiber 8.3g
  • Total Sugars 16.8g
  • Protein 14.9g
  • Vitamin D 15mcg
  • Calcium 116mg
  • Iron 4mg
  • Potassium 546mg

Recipe Allergies


  • 1.Make the macerated berries: In a medium bowl, combine the strawberries, raspberries, and a few pinches of sugar. Set aside for 10 minutes for the berries to soften. Stir before serving.
  • 2.Make the French toast: In a large bowl, whisk together the eggs, milk, cinnamon, cardamom, and salt. Dip each slice of bread into the mixture and set the soaked bread aside on a large tray or plate.
  • 3.Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and the macerated berries.

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  • Macerated Berries
  • 2 cups diced strawberries
  • ½ cup frozen raspberries, thawed, with their juices
  • Pinches of cane sugar
  • French Toast
  • 4 eggs
  • 1 cup almond milk, or any milk
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • Pinch of sea salt
  • 8 1-inch slices challah bread* (see note)
  • Coconut oil, for brushing
  • Maple syrup, for serving