Breakfast

French toast

Name: French toast
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2–3
Cuisine: Australian
Ingredients: 6 slices brioche or thick white bread; 30–40 g butter, for frying; 2 eggs; 125 ml (½ cup) milk; ½ tsp ground cinnamon; 1 tsp vanilla extract; 250 g strawberries, sliced (optional); 1 tbsp sugar (optional, for strawberries)

Serves 2–3 Prep 2 min Cook 10 min Total 12 min

If you searched for french toast and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. As written it serves 2–3. Budget about 2 min to prep and 10 min to cook or bake, roughly 12 min all up, across 8 ingredients and 5 method steps. The character of the dish comes from brioche or thick white bread, butter and eggs. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Good for weekday mornings, lazy weekends, and anything in between. Scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Method opens with: “Whisk eggs, milk, cinnamon and vanilla in a shallow dish.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

6 slices brioche or thick white bread
30–40 g butter, for frying
2 eggs
125 ml (½ cup) milk
½ tsp ground cinnamon
1 tsp vanilla extract
250 g strawberries, sliced (optional)
1 tbsp sugar (optional, for strawberries)

Method

Whisk eggs, milk, cinnamon and vanilla in a shallow dish.
Heat a non-stick pan over medium. Melt a knob of butter.
Dunk each slice quickly — do not soak. Fry 2½–3 minutes a side until golden.
Optional: toss strawberries with sugar while the toast cooks.
Serve with maple syrup, extra butter, or the strawberries.

Tip: No sugar in the batter — it burns. Slightly stale bread holds up better. A quick dunk, not a soak, keeps the middle custardy not soggy.

Notes

From our tested tip, expanded: No sugar in the batter — it burns. Slightly stale bread holds up better. A quick dunk, not a soak, keeps the middle custardy not soggy. Treat that as the non-negotiable. If something still feels off — too wet, too pale, too tight — adjust one variable at a time (heat, liquid, or bake time) rather than changing three things at once.
Make-ahead and leftovers: scale the batch up for guests or keep it to one pan for a quiet solo breakfast. Eat French toast fresh when you can; leftovers keep 1–2 days refrigerated and reheat gently so eggs or batter do not rubber. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Method rhythm: step one is “Whisk eggs, milk, cinnamon and vanilla in a shallow dish.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Serve with maple syrup, extra butter, or the strawberries.”. Taste before you plate; salt at the end often needs a final pinch.
Putting it together for French toast: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.