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.
  1. Challah – Slightly less sweet, eggy, and sturdy, with a beautiful texture that gives creamy centers and crisp surfaces.
  1. Sourdough – Tangy and chewy, great if you like a bit of bite and flavor complexity instead of purely sweet.
  1. French bread/baguette – Crispy crust, soft center; slice on a bias and soak longer for that chewy, custardy interior.
  1. Milk bread (Japanese shokupan) – Ultra-soft and fluffy, holds a lot of custard thanks to its high hydration, giving cloud-like French toast.
  1. 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–jalapeĂąo 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.