Simple Maple French Toast with Thick-Sliced Bread
This French toast recipe is a simple, comforting classic that’s perfect for using up stale or leftover bread. It’s made with a rich egg mixture sweetened with real maple syrup, creating a soft, custardy center and a lightly golden exterior.
Cooked gently over low heat, this version focuses on flavor and texture rather than speed. Thick slices of bread soak up the eggy milk mixture beautifully, resulting in French toast that is tender inside, lightly crisp outside, and naturally sweet without needing extra toppings.
Simple Maple French Toast with Thick-Sliced Bread
Course: BreakfastCuisine: French, WesternDifficulty: EasyServings
1–2
servingsPrep time
5
minutesCooking time
8
minutesCalories
~250–300
kcalIngredients
2 eggs
Milk (a splash)
Maple syrup (generous amount)
Bread slices (preferably slightly stale)
Directions
- Prepare the egg mixture
Crack two eggs into a dish large enough to fit the bread slices. Add a splash of milk and a generous amount of maple syrup. Whisk everything together quickly until well combined. - Slice the bread
Cut the bread into thick slices. The slices should be substantial enough to feel hearty, but not so thick that they burn on the outside before cooking through. - Soak the bread
Place the bread slices into the egg mixture and let them sit for a moment so they can absorb the liquid. Turn them over to soak the other side as well. The bread should fully drink up the mixture. - Cook on low heat
Heat a pan over low heat. Carefully place the soaked bread into the pan. Cooking slowly allows the center to cook through before the outside becomes too dark. - Flip and finish cooking
Once the first side has cooked and looks ready, flip the bread over and cook the second side until done. The French toast should be golden and cooked through. - Serve
Serve the French toast hot. One thick slice is usually enough, but you can cook more if desired.
Recipe Video
Notes
- Cooking French toast over low heat is key—this ensures the inside cooks properly without the outside charring too quickly.
