Classic French Toast
Classic French Toast is made with thick-cut brioche, eggs, whole milk, and cinnamon; air fry at 350°F for 10 minutes until golden and crispy outside, custardy inside.
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Method
- 1
Whisk eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
- 2
Dip each brioche slice into the custard for 15-20 seconds per side. Don't over-soak — brioche is delicate.
- 3
Brush the air fryer basket with melted butter. Arrange slices in a single layer (work in batches).
- 4
Air fry at 350°F for 5 minutes. Flip, then cook 3-4 more minutes until golden brown.
- 5
Dust with powdered sugar and serve with butter and warm maple syrup.
Pro tip. Stale brioche works better than fresh — it absorbs the custard without falling apart. Leave slices out overnight or toast lightly first.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 330°F for 2-3 minutes. A tiny pat of butter on top before reheating revives the exterior. Full reheat guide for french toast.
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