Alice Rose This Gordon Ramsay French toast recipe fixes the most common problem with homemade versions: a pale, soggy centre under a barely-there crust.
Using thick-cut, slightly stale bread stops it from falling apart during soaking, and cooking in a mix of butter and a little oil gives a properly golden, crisp exterior without the butter burning before the inside is cooked through.
Ten minutes of soaking, five minutes in the pan, and it’s done.
Why This Gordon Ramsay French Toast Recipe Works
Fresh, soft bread absorbs custard too quickly and falls apart before it reaches the pan, whereas bread that’s a day or two old, or lightly dried out, holds its structure while still soaking up plenty of custard.
Thick slices, at least 2cm, matter just as much — thin bread turns fully saturated and mushy almost instantly, with no bread left to give texture once cooked.
Cooking in a combination of butter and a small amount of neutral oil raises the smoke point of the fat in the pan, which means you get a deep golden crust without the butter burning and turning bitter before the custard-soaked centre has had time to set through properly.
Ingredients for Gordon Ramsay French Toast
- 4 thick slices bread (brioche, challah, or day-old white bread), at least 2cm thick
- 3 large eggs
- 150ml whole milk
- 50ml double cream
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 25g unsalted butter
- 1 tbsp vegetable oil
- Maple syrup, to serve
How to Make Gordon Ramsay French Toast — Step by Step
Step 1 — Make the Custard
Whisk the eggs, milk, cream, caster sugar, vanilla extract, cinnamon, and salt together in a shallow dish until fully combined.
Step 2 — Soak the Bread
Place the bread slices into the custard mixture, one or two at a time. Let each slice soak for about 20–30 seconds per side — long enough to absorb the custard throughout, but not so long that it becomes waterlogged and falls apart.
Step 3 — Heat the Pan
Heat the butter and oil together in a large frying pan over medium heat until the butter has melted and is just starting to foam.
Step 4 — Cook the French Toast
Add the soaked bread slices to the pan, without overcrowding, and cook for 2–3 minutes per side until deep golden brown and cooked through in the centre.
Step 5 — Serve Immediately
Serve straight from the pan, while still hot, with maple syrup poured generously over the top.
My Top Tips For Perfect French Toast
Use slightly stale bread. Fresh, soft bread absorbs custard too fast and falls apart before it reaches the pan.
Cut the bread thick — at least 2cm. Thin slices turn fully saturated almost instantly and lose all their texture.
Don’t over-soak. 20–30 seconds per side is enough; longer and the bread becomes too fragile to lift out cleanly.
Cook over medium heat, not high. French toast needs time for the custard-soaked centre to set through before the outside burns.
Combine butter with a little oil. This stops the butter from burning while still giving you a properly golden crust.
Serving Suggestions
Serve with maple syrup and a scattering of fresh berries for a classic finish, or go savoury with crispy bacon on the side for a sweet-and-salty combination. A dusting of icing sugar never hurts either.
How to Store
In the fridge: Best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat in a toaster or dry pan to restore some crispness.
In the freezer: Cooked French toast freezes well for up to 1 month. Freeze in a single layer until solid, then transfer to a freezer bag. Reheat from frozen in a toaster or oven until hot throughout.
Gordon Ramsay French Toast Recipe
Ingredients
Method
- Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt together.
- Soak bread slices 20–30 seconds per side.
- Heat butter and oil in a pan until foaming.
- Cook bread 2–3 minutes per side until golden.
- Serve immediately with maple syrup.
Notes
FAQs About This Recipe
Why is my French toast soggy in the middle?
This is usually from cooking over too high a heat, which browns the outside before the custard-soaked centre has had time to cook through. Use medium heat and be patient.
What’s the best bread to use?
Brioche or challah give the richest results, thanks to their higher egg and butter content, but any thick-cut, slightly stale white bread works well.
Can I make the custard ahead of time?
Yes — the custard mixture can be made up to a day ahead and stored covered in the fridge. Whisk again before using, as it may separate slightly on standing.
Can I make this dairy-free?
Yes — substitute the milk and cream with a plant-based alternative such as oat milk, and use a dairy-free butter for cooking.
