How to Make the Best French Toast of Your Life

French toast was one of the first things I learned how to cook as a kid. The other was egg-in-a-hole. Eggs-plus-bread-plus-skillet—that was me.

Initially, I liked my French toast extra-sweet. I'd stir maple syrup and vanilla extract into the egg-and-milk custard before soaking the bread, then pour extra butter and syrup on each serving.

Now, my French toast tastes have expanded. Sometimes I stir bourbon into the eggs and milk and eat it topped with yogurt and fresh raspberries. Sometimes I season it with nothing more than salt, pepper, and nutmeg, then melt cheese on top of it and eat it for dinner. And sometimes I get crazy and stuff my French toast with jam, chocolate, cream cheese—whatever I can find.

NRR- French Toast- Stuffed Inset / Photo by Chelsea Kyle, Food Styling by Anna Stockwell

The only thing I never do? Use a recipe. Because if I could master French toast as a kid, I can certainly master it now. And so can anybody else—they just have to follow the steps below.

CHOOSE YOUR BREAD

French toast can be made out of any kind of bread, but the softer and squishier the loaf, the better it will absorb the eggs and milk. (That's why brioche and challah are classic.) Unless you're stuffing your French toast (more on that below), make it extra-thick—one-inch-thick slices of bread are perfect.

MAKE THE CUSTARD

In a wide, shallow bowl or baking dish, whisk together the eggs and milk. You want one egg per slice of bread, and a generous splash of milk (about 2 tablespoons) per egg. This yields the perfect consistency to my taste, but if you want your French toast mushier, try a bit more milk. (Like it less mushy? Use less milk!) You can swap in cream for a richer flavor, or buttermilk for a tarter flavor. Or use your favorite nut or grain milk instead. Whisk it all together, then whisk in some seasoning. A pinch of salt and a pinch of ground nutmeg are all you need for a simple sweet breakfast, but you can also add a splash of vanilla, or bourbon, or brandy. Try cinnamon, cardamom, ginger, or allspice—or a mix of them all. If you want a sweeter French toast, add a splash of maple syrup or agave nectar to the mix. And if savory French toast is what you're after, add a bit of black or cayenne pepper.

STUFF IT (IF YOU WANT TO)

Making stuffed French toast is as easy as making a sandwich: Spread one slice of bread with whatever you want inside your French toast—mascarpone, jam, Nutella, peanut butter—then sandwich another slice on top. Try to leave a little space around the border of the bread to help the two slices seal together when soaked. (Note: Since stuffed French toast uses two slices of bread, you want that bread to be thinner. Aim for 1/2-inch slices.)

NRR- French Toast INSET 1 / Photo by Chelsea Kyle, Food Styling by Anna Stockwell

SOAK IT WELL

Take your bread slices (or your sandwich) and place it in the milk-and-egg custard. Turn it in the mixture once so that both sides are coated, then let it sit for ten minutes, flipping once halfway through.

FRY IT UP

Melt some butter (or heat a neutral oil) in a skillet over medium-high heat, then gently place your soaked bread (or sandwich) in the pan. Let it cook undisturbed until golden-brown on the bottom, about 3 minutes, then flip with a spatula and cook the other side until golden-brown, another 2 to 3 minutes.

TOP IT (WITH CHEESE?!)

Maple syrup, honey, sweetened yogurt, jam—all of these things are good for topping French toast. But if you want a savory French toast, sprinkle grated cheese on top as soon as you flip it in the skillet. (I like gruyere, but any meltable cheese will do; try cheddar, Montery jack, mozzarella, or fontina.) The cheese should melt within the final three minutes of frying; you'll start to melt the moment you taste it.