Best Breads For Making French Toast
Let’s get one thing straight—not all bread deserves to become french toast. Some slices collapse the second they hit the batter. Others stay weirdly chewy in the middle, like they never got the memo. But then there are the real MVPs—the breads that soak up all that cinnamon-vanilla goodness and still crisp up like a dream.
My go-to picks for the best texture and flavor:
Brioche: Buttery, soft, and just the right amount of sweet. Basically built for this.
Challah: Holds its shape like a pro and soaks up every drop of custard.
Texas Toast: Thick, fluffy slices that give you a good golden crunch.
French Bread: Slightly chewy, but amazing if it’s a day old.
Sourdough: Tangy, sturdy, and totally underrated for french toast.
Bread I usually skip:
Thin sandwich bread: Turns soggy and sad in about two seconds.
Fresh-from-the-bakery bread: Soaks up too much and turns into a mushy mess.
Need a quick save?
Toast super fresh bread just a little before dipping.
Stick to slices around 1/2 to 3/4 inch thick.
Dip—don’t dunk and walk away. It’s a quick soak, not a bath.
Want to have fun with it?
Cinnamon raisin bread brings its own sweetness.
Croissants make it feel like brunch at a fancy hotel.
Banana bread? Yes, it works. And it’s amazing.
If all you’ve got is what’s already on your counter, it’s fine. Just grab the thicker slices and roll with it. The secret to great french toast is simple: pick the right bread, don’t overdo the soak, and let the rest do its thing.