How to Make Perfect French Toast Without Burning It

Learn the simple techniques to make golden, fluffy French toast that won't burn or stick to the pan.

Set up your ingredients and workspace. Gather 6-8 thick slices of day-old bread (brioche, challah, or Texas toast work best), 4 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, a pinch of salt, and butter for the pan. Set out a shallow dish for dipping and have your spatula ready. Day-old bread absorbs the custard better without falling apart, but if your bread is fresh, let the slices sit out for 30 minutes to dry slightly.
Make the custard mixture. In your shallow dish, whisk together eggs, milk, vanilla, cinnamon, and salt until well combined. The mixture should be smooth with no streaks of egg white. This custard is what gives French toast its rich, creamy interior, so make sure everything is well blended.
Heat your pan to medium-low. Place a large skillet or griddle over medium-low heat and add a pat of butter. This lower temperature is the key to avoiding burnt French toast. The butter should melt and foam but not turn brown or smoke. If it sizzles aggressively, turn the heat down. You want gentle, even cooking that allows the inside to cook through before the outside burns.
Dip and cook the bread. Dip each slice of bread in the custard for about 10-15 seconds per side, allowing it to soak up the mixture without becoming soggy. Place the soaked bread in the heated pan. Cook for 3-4 minutes on the first side until golden brown, then flip carefully with a spatula. Cook another 2-3 minutes on the second side. The French toast should be golden brown and spring back lightly when touched in the center.
Test for doneness and serve. Your French toast is done when both sides are golden brown and the center feels set but still slightly soft. If you're unsure, cut into a piece - the inside should look custard-like, not wet or raw. Serve immediately while hot, or keep warm in a 200°F oven on a baking sheet if making multiple batches.