Gordon Ramsay French Toast Recipe

The first time I made French toast, I thought it was impossible to mess up.
Dip bread in eggs, fry it, boom — right? Nope.

I ended up with soggy middles, burnt outsides, and bread that basically melted when I tried to flip it. Sad.
Once I actually slowed down and followed Gordon’s method — rich custard, good bread, low heat, proper soaking — it flipped the whole thing.
Now? Every slice is golden on the outside, custardy in the middle, and stupidly satisfying.

Why This Works (And Where People Mess It Up)

Here’s what usually goes wrong:

• Using fresh bread = mushy disaster
• Overbeating the eggs = weird foamy custard
• Cooking too hot = burnt outside, raw inside
• Rushing the soak = dry, flavorless toast

Ramsay’s method fixes all that:

• Day-old bread soaks custard without collapsing
• Custard is whisked until smooth, not frothy
• Medium heat gives you a crisp golden crust, not char
• Full soaking gets that custardy center you actually want

Ingredients That Actually Matter

• ¼ cup milk – base liquid
• ¼ cup heavy cream – richness you can taste
• 2 large eggs – structure for the custard
• ½ tsp vanilla extract – sweet aromatic layer
• ¼ tsp ground cinnamon – that subtle spice
• 1 tsp brown sugar – light sweetness, slight caramel note
• 4 slices 1-inch-thick bread (brioche or challah) – sturdy and rich
• 1 tbsp clarified butter – for golden frying without burning
• Maple syrup, for serving

How To Make Gordon Ramsay’s French Toast

Heat the Pan:
Get your pan or griddle preheated over medium heat while you prep everything else.

Mix the Custard:
In a bowl, whisk together the milk, cream, eggs, vanilla, cinnamon, and brown sugar. Whisk until it’s all smooth but don’t overdo it — you’re not making meringue.

Soak the Bread:
Dip each bread slice into the custard mixture, letting it soak for a few seconds on each side until fully saturated but not falling apart.

Cook the French Toast:
Melt clarified butter in the hot pan.
Place soaked bread slices onto the pan.
Cook for 2–4 minutes per side until deep golden brown and crisp at the edges.

Serve:
Serve the French toast hot, stacked up, with a good drizzle of maple syrup. Maybe even a dusting of powdered sugar if you’re feeling extra.

What Gordon Ramsay Says About This Dish

“French toast is about texture — crispy on the outside, custardy on the inside.”

You don’t want it dry, and you don’t want it soggy. There’s a sweet spot.

“Custard, not just eggs.”

Adding cream and a little sugar turns it into something rich, not just fried bread.

“Control the heat.”

Medium heat gives you that golden crust without torching the outside before the inside cooks.

“Use good bread, or don’t bother.”

Soft, cheap bread falls apart. Brioche and challah hold up and taste amazing.

What I Got Wrong (And How I Fixed It)

• Used fresh bread. It collapsed and turned to mush. Now I dry it out or use day-old bread every time.
• Beat the custard too hard. Got foamy, soaked weirdly. Now it’s a gentle whisk just until smooth.
• Cooked too hot. Burnt fast but stayed raw inside. Now I stick to medium heat and watch it.
• Under-soaked the bread. Dry inside. Now I let it soak properly — a few seconds each side.

Variations That Actually Work

• Cinnamon sugar dust after cooking – like churro French toast
• Top with fresh berries and whipped cream – classic upgrade
• Swap vanilla for almond extract – richer, nutty vibe
• Add orange zest to the custard – bright, fresh twist

🛑 What doesn’t work:

• Skipping cream — makes it taste flat
• Using sliced sandwich bread — falls apart
• High heat cooking — burns outside, raw inside

Pro Tips That Make It Hit Harder

• Dry your bread a little in the oven if it’s fresh (5 minutes at 150°C).
• Always soak the bread long enough to get custardy inside — but don’t leave it swimming.
• Clarified butter is your best friend — no smoke, clean golden crust.
• Clean the pan between batches if the butter burns at all.

Storage + Leftover Moves

Fridge: Let the French toast cool fully. Store in an airtight container for up to 2 days.
Freeze: Wrap slices individually and freeze for up to 1 month.
Reheat: Heat a pan over medium, add a touch of butter, and re-toast 1–2 minutes per side.

🔥 Leftover move: Cut into cubes, toss with a little butter and cinnamon, bake into crispy French toast “croutons” for topping ice cream or yogurt. Insane.

FAQs – Real Questions People Ask

Q: Can I make the custard ahead of time?
Yep. Mix it and keep it covered in the fridge for up to 24 hours.

Q: Can I bake French toast instead of frying?
Yeah, but you’ll get a different texture — more pudding-like. 180°C for about 20–25 minutes.

Q: What’s the best bread for French toast?
Brioche is king. Challah is a close second. Even thick Texas toast works in a pinch.

Q: Can I skip the cream?
You can use all milk, but the richness from cream really makes it special.

Q: How do I stop French toast from getting soggy?
Use dry bread, soak it just enough, and control the pan heat.

Try More Recipes:

• Michigan French Toast Sandwich from Ramsay Around The World
• Gordon Ramsay’s Avocado Toast Was the Soft Morning I Didn’t Know I Needed
• Maine Lobster BLT from Ramsay Around The World