what kind of bread for french toast

The best bread for French toast is rich, slightly sturdy, and cut thick, so it can soak up custard without turning soggy.

Quick Scoop

• Go-to choices: brioche, challah, and thick-cut French bread or sourdough.

• Slice thickness: aim for about 1.25–1.5 cm (around ½–¾ inch) so it browns outside and stays custardy inside.

• Fresh vs. stale: slightly stale bread is ideal because it absorbs the custard better without collapsing.

• Avoid: very crumbly breads like cornbread or super-thin, flimsy sandwich slices—they tend to fall apart or turn mushy.

Best Breads (Ranked Feel)

1. Brioche – Buttery, rich, and soft; often called the “king” of French toast breads because it soaks up custard and cooks up plush inside with a crisp edge.

2. Challah – Slightly less sweet, eggy, and sturdy, with a beautiful texture that gives creamy centers and crisp surfaces.

3. Sourdough – Tangy and chewy, great if you like a bit of bite and flavor complexity instead of purely sweet.

4. French bread/baguette – Crispy crust, soft center; slice on a bias and soak longer for that chewy, custardy interior.

5. Milk bread (Japanese shokupan) – Ultra-soft and fluffy, holds a lot of custard thanks to its high hydration, giving cloud-like French toast.

6. Thick Texas toast / sturdy white sandwich bread – Convenient supermarket option; just choose thick slices so they don’t fall apart.

Different Goals, Different Breads

• For ultra-rich, “brunch café” style: brioche or challah.
• For sweet–savory combos (bacon, hot honey, cheese): sourdough or French bread, so the flavor doesn’t get too dessert-like.

• For loaded toppings (berries, syrup, whipped cream): brioche, milk bread, or Texas toast to support the weight.

• For a twist: flavored loaves like cheddar–jalapeño or bacon–cheddar can make a sweet–spicy or sweet–savory French toast that people on cooking forums rave about.

Key Tips So It Doesn’t Go Soggy

• Use day-old or slightly dried bread; if it’s fresh, you can lightly toast or air-dry slices first.

• Don’t over-soak thin slices; thick ones can handle a longer dip.
• Cook over medium (not high) heat so the inside sets before the outside burns.

If you want that classic diner-style French toast at home, pick a thick- sliced brioche or challah loaf, leave it out overnight, then soak each slice until just saturated and cook until deep golden on both sides.

TL;DR: If you’re standing in the bread aisle wondering what kind of bread for French toast , grab a thick, slightly stale brioche or challah loaf and you’re almost guaranteed great results.

Information gathered from public forums or data available on the internet and portrayed here.