Air Fryer French Toast
This quick and indulgent Air Fryer French Toast transforms thick bread slices into crispy-edged, custardy-centered breakfast perfection with vanilla-cinnamon flavors—all ready in minutes with minimal cleanup and maximum flavor.
Ingredients
- 8 slices thick-cut bread brioche, challah, or Texas toast work best
- 3 large eggs
- 3/4 cup whole milk or half-and-half for extra richness
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg freshly grated if possible
- Pinch of salt
- Butter-flavored cooking spray or olive oil spray
- Maple syrup fresh berries, powdered sugar for serving (optional)
Instructions
- Preheat your air fryer to 350°F (175°C) for 3-5 minutes. This ensures even cooking and helps create that perfect golden exterior right from the start.
- Whisk together the eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a shallow bowl until fully combined. The mixture should be smooth with no visible egg streaks.
- Dip each bread slice into the egg mixture, allowing it to soak for about 10 seconds per side. Be careful not to oversoak—the bread should absorb some custard but still maintain its structural integrity.
- Lightly spray the air fryer basket with cooking spray. This prevents sticking and adds a subtle buttery flavor to the exterior.
- Place 2-3 slices of soaked bread in the air fryer basket, making sure they don’t overlap. Overcrowding will prevent proper air circulation and result in soggy toast.
- Cook for 4-5 minutes, then flip the slices and cook for another 2-3 minutes until golden brown and slightly crisp on the edges. The exact timing will depend on your air fryer model and the thickness of your bread.
- Transfer finished pieces to a warm plate and repeat with remaining slices. If serving all at once, you can place finished slices in a 200°F oven to keep warm while completing the batches.
- Serve immediately topped with maple syrup, fresh berries, a dusting of powdered sugar, or your favorite French toast toppings.
Notes
- Slightly stale bread works better than fresh as it absorbs the custard without falling apart. If you only have fresh bread, toast it lightly before soaking.
- For an extra-rich version, substitute half-and-half or even a splash of heavy cream for some of the milk.
- Add a tablespoon of orange zest or a teaspoon of almond extract to the custard mixture for flavor variations.
- If you’re cooking for a crowd, keep finished batches warm in a 200°F oven while you complete the remaining slices.
- The thickness of your bread matters significantly—aim for 3/4 to 1-inch thick slices for the best texture contrast.