Skillet French Toast

Skillet French Toast

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 16 mins
Total: 26 mins
Servings: 6 servings

French toast is an easy breakfast or brunch dish that's always a crowd-pleaser. It's a great way to use up extra bread, even if it's a little stale. We like using whole wheat bread for French toast because the texture is denser than white bread, but you can use any bread you'd like. Try fluffy white bread, seeded, sourdough, challah, brioche, cinnamon-raisin bread—whatever you have available.

Make sure that you let the bread stand in the egg and cream mixture for a minute before frying so it becomes saturated. The liquid will make the bread puff up slightly as it cooks, and the interior will be creamy with a delicious browned crust on the outside.

French toast is traditionally be served with a dusting of powdered sugar, jam, and maple syrup. Consider offering more butter on the side, or go outside of the box and serve with fresh fruit or compote and whipped cream. Fruit syrups are also fun, as are mini chocolate chips or chocolate sauce. Offer orange juice, milk, and coffee along with some crisp bacon or tender sausages for the perfect breakfast or brunch.


  • 12 slices whole wheat bread
  • 4 eggs
  • 1 cup half and half
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons butter

Steps to Make It

  1. Gather the ingredients. Heat a large skillet or griddle on the stovetop over medium heat.

    Skillet French Toast ingredients

    The Spruce / Diana Chistruga

  2. Combine the eggs and half and half in large, shallow bowl. Beat well to combine; stir in the vanilla and salt.

    eggs and half and half in large, shallow bowl

    The Spruce / Diana Chistruga

  3. Working in batches (however many will fit in your pan), soak the bread in the egg mixture for 1 minute on each side, turning once, so that the bread absorbs some of the custard.

    bread in soaking in the egg mixture

    The Spruce / Diana Chistruga

  4. Place a knob of butter in the skillet, and let it melt and coats the bottom.

    butter in a cast iron skillet

    The Spruce / Diana Chistruga

  5. Lift the bread out of the custard mixture and let it drain briefly before placing it in the skillet. Cook the French toast over medium heat, turning once, until golden brown on both sides, about 5 to 8 minutes.

    french toast cooking in a skillet

    The Spruce / Diana Chistruga

  6. Repeat with the remaining bread and egg mixture. Serve immediately with your favorite toppings.

    Skillet French Toast in a plate with raspberries

    The Spruce / Diana Chistruga


  • This recipe is easily halved if you're only serving a few.
  • An electric skillet is ideal for this recipe, but you can also make it in a skillet or on a griddle on the stovetop. Just work in batches.
  • If you're making French toast in several batches, keep the finished slices warm in a low heat oven until it's time to serve.
  • Leftover French toast can be kept in an airtight container in the fridge for up to three days. Reheat in a skillet for a few minutes until warm.
  • Cooked French toast can be frozen in a container separated by parchment paper for up to three months. Reheat the slices in a toaster or toaster oven.