How to make French toast

Discover how to make French toast – a brunch staple that's usually sweet, but can be savory, too

how to make French toast
(Image credit: Getty Images)

Want to know how to make French toast? This brunch staple is usually served sweet, but you can use savory toppings, depending on your preference. It's an easy breakfast/brunch/lunch recipe that requires minimal ingredients, and it's a particularly great idea for weekends, when you'll likely have a little more time on your hands but still want something super easy and a bit indulgent. 

Follow our simple instructions below, then go wild with whatever toppings you have to hand. See all our egg recipes in one place. For more recipe inspiration, head over to our food hub page.

How to make French toast

(Image credit: Getty Images)


To make French toast, you will need:

  • Bread, sliced (we'd recommend one or two slices per person)
  • Eggs, one per slice of bread
  • Butter, a knob for cooking
  • Salt and pepper (if you're making eggy bread)
  • Vanilla extract and cinnamon (if you're making French toast)
  • Toppings – maple syrup and bacon, cooked eggs, peanut butter and caramelized banana, berries and yogurt are some of our favorites


1. Crack your eggs into a mixing bowl. Remember, your bowl will need to be large enough for you to soak each slice of bread so a shallow bowl or baking dish is good.

2. Add milk and a dash of vanilla extract and a sprinkle of cinnamon at this stage.

3. Whisk your mixture until you achieve a smooth consistency.

4. Dip your bread into the mixture, ensuring each side is saturated with the mixture.

5. Add a little butter to your pan, turn to a medium heat and wait until melted.

6. Place your egg-soaked bread into the pan and cook for two to three minutes on each side. Or, until you achieve a golden brown exterior.

7. Use a spatula to remove your French toast. Then, place on a plate.

8. Repeat the process for as much mixture as you have.

9. Top with your choice of toppings.

How to make French toast with caramelised apples

Aldi french toast with caramelised apple recipe

(Image credit: Aldi)

This insanely gorgeous looking (and tasting) brunch recipe, courtesy of Aldi, is only a bit naughty – there's some of your five a day in it because it's topped with caramelised apples and a handful of blueberries. 

So, if you're hosting brunch for your nearest and dearest, you're going to want to keep scrolling to learn how to perfect this tasty recipe. What's more, it's super easy to make, despite how luxurious it sounds and tastes! 


  • 8 slices Sliced Brioche Loaf
  • 4 Red Eating Apples
  • 125g Blueberries
  • 50g Demerara Sugar
  • 60ml NFC Del Rivo Orange Juice Smooth
  • 3 Large Eggs
  • 100ml Single Cream
  • 80g Butter


1. Core the apples and cut into thick slices.

2. Melt 40g butter in a large frying pan – add the apples and cook until golden brown.

3. Add 25g sugar and the orange juice, cook for two to three minutes until the apples are soft.

4. Beat the eggs with the remaining sugar and cream.

5. Dip the slices of brioche in the egg mix, fry in the remaining butter until golden on both sides.

6. Serve topped with the apples and blueberries.

Jamie Oliver's French toast recipe

Obviously the fundamentals of making French toast are pretty much the same, but Jamie Oliver's recipe does have some slightly different suggestions which you may be interested to discover...

To start with, Jamie suggests adding a dash more milk than we might have done. This will give your mixture a creamier taste, which may be slightly more conducive to such a sweet breakfast.

He also suggests adding a sprinkle of salt to the mixture, along with vanilla extract and cinnamon. We think this is a great idea that will certainly add depth to the flavour.

In his berry pocket eggy bread, Jamie also suggests cutting a 'pocket' into a thick slice of bread. This can be stuffed with fresh fruit, as Jamie suggests, though we also like the idea of sliding in some chocolate, or even a little bit of banana for the ultimate breakfast treat.

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