Milk Bread French Toast Recipe

French toast, in its simplest version, is an extremely budget-friendly meal, consisting of little more than eggs, milk, and bread. The problem with making French toast with some types of store-bought sandwich breads, though, is that the slices may be on the thin side, so when they soak up the custard mixture, the resulting dish is too soggy. The best way to remedy this is to use thicker slices of bread (or slightly stale bread). But recipe developer Eric Ngo has a specific type of bread in mind that he likes to use: shokupan, also known as milk bread. Ngo lives in France and specializes in pastry, so we tend to take his word on such matters.

As to why Ngo prefers this bread for French toast, he explains that "the texture of the Japanese milk bread is really soft, almost cloud-like ... [it] is the fluffiest, softest, most delicious bread." Fluffy bread means fluffy French toast! Not sure where to obtain shokupan? He suggests trying an Asian bakery or specialty store. If you have trouble, though, Ngo also recommends potato bread and brioche as solid breads for French toast.

Gather the ingredients for milk bread french toast

In addition to the bread, you'll also need eggs, milk, sugar, and a vanilla bean pod (Ngo prefers this to extract as it provides a more intense vanilla flavor, but provides an option for vanilla extract in his recipe as well), plus a little butter to grease the frying pan so that the French toast will not stick.

Make the custard mixture

Break the eggs into a shallow bowl and gently beat them until you have a homogenous mixture. Stir in the sugar and keep on whisking for a full minute so that the sugar crystals dissolve. Gradually add the milk and stir for another 30 seconds, then add the vanilla (scrape in the seeds or pour in the extract). Whisk the mixture for another 30 seconds, by which point it will be very, very well combined, indeed, and a little frothy.

Soak the bread in the custard

Dip a slice of bread in the egg mixture for 30 seconds, then flip it and let it soak for 30 more seconds. Remove the bread — and get ready to cook it!

Cook the French toast

Melt a teaspoon of butter in a skillet over low heat, then add a slice of the custard-coated bread. Cook it for 2 minutes, then flip it over and cook it for 2 more minutes. Remove the French toast to a plate and repeat this soaking-and-cooking process with the remaining slices.

When all 3 slices are cooked, you're ready to eat them with your choice of toppings. Ngo suggests maple syrup, strawberries, and whipped cream, but he adds that "this toast can also be served as [a] savory breakfast item by adding bacon and scrambled eggs."

Milk Bread French Toast Recipe
5 from 39 ratings
The secret to this French toast's delicate, cloud-like fluffiness? Using shokupan, also known as Japanese milk bread.
Prep Time
Cook Time
french toast on plate
Total time: 10 minutes
  • 3 1-inch thick slices shokupan (Japanese milk bread)
  • 2 eggs
  • 3 tablespoons sugar
  • 1 cup milk
  • ½ vanilla bean pod (or 1 teaspoon vanilla extract)
  • 1 tablespoon butter, divided
Optional Ingredients
  • whipped cream, for serving
  • strawberries, for serving
  • Maple syrup, for serving
  1. In a bowl, whisk the eggs and sugar for 1 minute.
  2. Add the milk and whisk for another 30 seconds.
  3. Add the vanilla (if using a bean, just scrape in the seeds) and whisk for another 30 seconds.
  4. Soak a slice of the bread in the egg mixture for 30 seconds on each side.
  5. Melt 1 teaspoon butter in a frying pan set over low heat.
  6. Cook the soaked bread for 2 minutes, then flip and cook for 2 more minutes.
  7. Repeat the soaking-and-cooking process with the rest of the bread, melting another teaspoon of butter in the skillet before adding the bread.
  8. Serve warm with desired toppings.
Calories per Serving 253
Total Fat 10.1 g
Saturated Fat 5.1 g
Trans Fat 0.2 g
Cholesterol 125.0 mg
Total Carbohydrates 30.8 g
Dietary Fiber 1.2 g
Total Sugars 18.5 g
Sodium 223.7 mg
Protein 9.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe