✔ Updated · 12 breads ranked with soak times, a comparison table and fixes for soggy French toast
The best bread for French toast is thick, rich and a little stale, like brioche or challah. Here's how 12 breads compare, and how long I soak each one.
The best bread for French toast is brioche or challah, sliced about 1 inch thick and left out overnight to dry slightly. Their eggy, buttery crumb soaks up custard without falling apart and fries up golden and custardy. Thick-cut Texas toast, sourdough, French bread and Japanese milk bread are excellent runners-up; thin sandwich bread works but turns soggy fast.
- Richest: brioche and challah
- Best budget pick: thick-cut Texas toast
- Least sweet: sourdough or French bread
- Thickness: 3/4 to 1 inch; thinner slices go soggy
The 12 Best Breads for French Toast, Ranked
I judge French toast bread on three things: does it soak up custard without collapsing, does it brown nicely, and does it taste good with syrup? Here's how they stack up in my kitchen.
1. Brioche
Buttery, eggy and slightly sweet, it turns custardy inside with a caramelized crust. Slice 1 inch thick and soak 20 to 30 seconds per side.
2. Challah
Rich like brioche but less buttery, with a sturdier braided crumb that holds its shape. A day-old loaf is my all-around favorite.
3. Texas Toast
Thick-cut white bread from the grocery store. Cheap, soft and evenly sliced; let it dry out a few hours first.
4. Japanese Milk Bread
Pillowy and fine-crumbed, it gives cloud-soft French toast. Keep slices thick and soak briefly, about 15 seconds a side.
5. Sourdough
Chewy with a gentle tang that balances sweet toppings. Soak a bit longer, 45 to 60 seconds, because the crumb is denser.
6. French Bread or Baguette
Crusty and absorbent, great for bite-size French toast or a baked casserole. Cut thick on a diagonal.
7. Potato Bread
Soft, moist and lightly sweet, with a tender crumb. Use it thick-cut and slightly stale so it doesn't fall apart.
8. Hawaiian Sweet Bread
Sweet, soft and fluffy, so it caramelizes quickly. Cook over medium-low heat to avoid burning the outside.
9. Cinnamon Raisin Bread
Built-in spice and fruit means the custard needs only eggs, milk and vanilla. Great for French toast sticks.
10. Croissants
Halved day-old croissants make flaky, buttery French toast with crisp edges. Soak just 10 seconds per side.
11. Panettone
The Italian holiday bread, full of candied fruit. Leftover slices make the most festive French toast of the year.
12. Sandwich Bread
Fine in a pinch, but thin, soft slices get soggy fast. Toast them lightly first and soak only a few seconds.
French Toast Bread Comparison
| Bread | Texture after cooking | Sweetness | Soak per side |
|---|---|---|---|
| Brioche | Custardy, rich | Sweet | 20 to 30 seconds |
| Challah | Custardy, holds shape | Lightly sweet | 30 seconds |
| Texas toast | Soft, even | Neutral | 15 to 20 seconds |
| Milk bread | Fluffy, soft | Lightly sweet | 15 seconds |
| Sourdough | Chewy, crisp edges | Tangy | 45 to 60 seconds |
| French bread | Crusty outside, soft inside | Neutral | 30 to 45 seconds |
| Sandwich bread | Soft, can turn soggy | Neutral | 5 to 10 seconds |
Do You Need Stale Bread for French Toast?
Day-old bread is better, not because stale is magic, but because drier bread soaks up more custard without turning mushy. Fresh bread is already full of moisture, so it gets soggy before the custard reaches the middle.
No day-old bread? Lay fresh slices on a wire rack and bake at 300°F for 8 to 10 minutes, turning once, until dry to the touch but not toasted. That's my weekday shortcut.
How to Avoid Soggy French Toast
- Slice thick. 3/4 to 1 inch is the sweet spot for most loaves.
- Get the ratio right. About 1 egg to 1/4 cup milk or half-and-half. Too much milk makes a runny custard and a soggy center.
- Soak, don't drown. Follow the soak times above and lift the slice so the extra drips off.
- Medium heat. A buttered skillet over medium cooks the custard through as the outside browns, about 3 minutes per side. Too hot and the outside burns before the middle sets.
- Keep it crisp. Hold finished slices on a rack in a 200°F oven, not stacked on a plate, where they steam and soften.
French Toast Recipes to Try
Ready to cook? Try my IHOP French toast copycat, Cracker Barrel French toast copycat or a grown-up Baileys French toast. For kids, French toast roll-ups and copycat French toast sticks are a hit. Got extra bread? Here's whether bread can be frozen twice.
Frequently Asked Questions
What is the best bread for French toast?
Brioche and challah are the best breads for French toast. Both are enriched with eggs and butter, so they soak up custard and cook up soft and custardy inside with a golden crust. Slice them about 1 inch thick and let them dry out overnight for the best results.
Is brioche or challah better for French toast?
Brioche is richer and sweeter, with more butter, so it makes the most decadent French toast. Challah has less fat and a sturdier crumb, so it holds its shape better and is a little more forgiving. Both are excellent; pick brioche for indulgence and challah for reliability.
How long should you soak bread for French toast?
Most slices need 15 to 30 seconds per side. Dense or stale bread like sourdough can take 45 to 60 seconds, while soft sandwich bread needs only 5 to 10 seconds. Soak until the bread feels heavy but still holds together when you lift it.
Can you use regular sandwich bread for French toast?
Yes, but it's thin and soft, so it soaks quickly and can turn soggy. Use day-old bread, soak only a few seconds per side and cook over medium heat. Thick-cut Texas toast is a better choice from the same bread aisle.
How thick should French toast bread be?
Aim for 3/4 to 1 inch. Thinner slices fall apart and go soggy, while slices much thicker than 1 1/4 inches can stay raw in the middle. For very thick slices, finish them in a 350°F oven for 5 to 8 minutes after browning.
