Make rich, custardy French toast with just 2 egg yolks and 1 cup of milk. This easy recipe is crisp outside, soft inside, and perfect for breakfast or brunch.
This recipe proves you don’t need a dozen ingredients to make an actual indulgent breakfast.
Just a couple of egg yolks, a splash of milk, and a few pantry staples turn plain stale bread into something worthy of a café menu.
Soft on the inside, lightly crisp on the outside, and packed with warm, flavorful goodness.
Thick Slice French Toast
If you don’t want your French toast to be chewy all through, then try using Japanese bread for that. Shokupan works great.
You know everything Japanese makes for breakfast looks fluffy, including pancakes.
For this recipe, however, we will use normal-thickness slices.
Why This Works
To create a French toast that’s crisp on the outside yet soft and custardy inside, we start by drying the bread in the oven before soaking it.
Slightly stale or oven-dried bread holds up beautifully, soaking in the rich custard without collapsing on itself, turning into mush.
Also in this recipe, we skip the egg whites entirely—since they contain sulfur compounds that can give a scrambled-egg flavor, so we use only the yolks for a richer, creamier taste.
The soaking liquid is enriched with melted butter, which adds a subtle nutty depth to the flavor.
Warming the milk before mixing helps keep the butter smooth, rather than clumping.
For best results, use quality bread like challah, Arnold Country Classics White, Pepperidge Farm Farmhouse Hearty White, or even Thomas’ English Muffin Toasting Bread.
If using an unsliced loaf, cut it into ½-inch slices for the perfect texture.
The recipe works on a stovetop skillet or pan on an electric griddle…just set it to 350°F and cook in butter for an extra golden crust.
On a griddle, you may need an extra 2–3 minutes per side for perfectly cooked slices.
Ingredients
(Makes 2 servings)
- 4-6 slices of bread (preferably challah or hearty white)
- 2 large egg yolks
- 1 cup milk, warmed to about 80°F
- 2 tablespoons melted butter (plus more for frying)
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
- Maple syrup, honey, or powdered sugar for serving
Note: If you are using salted butter, then don’t add salt to the recipe.
Procedure
1. Dry the bread
Arrange the bread slices on a wire rack set over a baking sheet and place in a 275°F oven for about 10 minutes, flipping halfway through, until just dry but not toasted.
If you have a toaster oven, even better. Remember, we are just drying the bread and not exactly making toast
2. Make the custard base
In a shallow bowl, whisk together the egg yolks, warmed milk, melted butter, cinnamon, vanilla, and salt until smooth and frothy.
3. Heat the pan
Warm a nonstick skillet or griddle over medium heat (or 350°F if using a griddle) and lightly grease with butter.
4. Dip the bread
Submerge each slice in the custard mixture, coating both sides evenly. Don’t let it sit too long, or it may become extra saturated and soggy.
If using thin slices like me (that’s all I had at the time, then 5 seconds each side)
For thicker breads, go longer
5. Cook
Place the slices on the skillet and cook for 2–3 minutes per side, or until deep golden brown. On a griddle, allow 4–5 minutes per side.
Serve
Plate and top with maple syrup, powdered sugar, or fresh fruit. Serve hot for the best texture.
Tips for Best Results
- Drying the bread first makes a huge difference in texture.
- Use only egg yolks for a creamy, custard-like flavor without the “eggy” taste.
- Warm your milk before mixing to keep the butter from clumping.
- Cook in butter for maximum flavor and golden edges.
For the residual egg whites, I use them to make hashbrowns and serve alongside these toasts for breakfast, so no wastage at all!
Egg Yorks French Toast
Ingredients
- 4 slices challah or hearty white bread
- 2 large egg yolks
- 1 cup milk warmed
- 2 tbsp melted butter plus more for cooking
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
- Maple syrup honey, or powdered sugar for serving
Instructions
- Dry bread in a 275°F oven for 10 mins, flipping halfway.
- Whisk yolks, warm milk, melted butter, cinnamon, vanilla, and salt in a shallow bowl.
- Heat skillet over medium or griddle to 350°F and grease with butter.
- Dip each bread slice in custard for about 5 seconds per side.
- Cook 2–3 mins per side (or 4–5 mins on a griddle) until golden brown.
- Serve hot with your favorite toppings.
Nutritional Information
Servings: 2
These values are approximate and will vary slightly depending on the type of bread and milk you use, as well as how much butter is absorbed during cooking.
| Nutrient | Per Serving |
|---|---|
| Calories | 483 kcal |
| Protein | 14.9 g |
| Total Fat | 29.8 g |
| Saturated Fat | ~17 g |
| Carbohydrates | 42.6 g |
| Sugar | 12.1 g |
| Sodium | 371 mg |
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