German Toast Recipe: How to Make Arme Ritter at Home

German toast, often called Arme Ritter (“poor knights”), is bread dipped in an egg-and-milk mixture, then pan-fried until golden and tender inside. It is a practical way to turn slightly stale bread into a warm breakfast or dessert, and it can be served simply with powdered sugar or dressed up with fruit and jam.

This version uses cinnamon and vanilla for gentle sweetness, with enough egg mixture to coat eight thick slices without making them soggy. Recipes vary by household and region; some are lightly sweet, while others are served with fruit, preserves, or savory toppings.

Ingredients

8 slices sturdy bread, about 1 inch (2.5 cm) thick, approximately 14 oz (400 g); slightly stale bread works especially well
3 large eggs, about 5 oz (150 g) without shells
¾ cup whole milk (180 ml)
2 tablespoons granulated sugar (25 g)
1 teaspoon vanilla extract (5 ml)
½ teaspoon ground cinnamon (1 g)
⅛ teaspoon fine salt (about 0.7 g)
2 tablespoons unsalted butter (28 g), divided between batches
2 teaspoons neutral oil, such as canola or sunflower oil (10 ml), divided between batches
For serving: 1 tablespoon powdered sugar (8 g), plus lemon wedges, jam, or fresh fruit as desired

Instructions

Mix the custard. In a shallow bowl or pie plate, whisk the eggs until the whites and yolks are blended. Whisk in the milk, granulated sugar, vanilla, cinnamon, and salt until the sugar is mostly dissolved. A shallow dish makes it easier to coat each slice evenly without bending or tearing it.
Prepare the bread. If the slices are very large, cut them in half so they fit comfortably in your skillet. Lay the bread beside the egg mixture and have a platter ready for the cooked slices. If your bread is fresh and soft, leave the slices uncovered for a few minutes while you set up; drier bread absorbs the mixture more evenly.
Dip the first batch. Place two or three slices in the egg mixture, depending on the size of your dish. Turn each slice and let it absorb the custard for about 15 to 20 seconds per side. Lift it over the dish briefly so excess mixture can drip away. The bread should feel moistened but should still hold its shape; do not leave thin or soft slices soaking while you cook.
Heat the skillet. Set a large nonstick or well-seasoned skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon oil. When the butter has melted and is foaming gently, arrange the dipped slices in one layer, leaving a little space between them. The oil helps the butter brown less quickly, while butter gives the toast its characteristic flavor.
Fry until golden and cooked through. Cook the first side for about 3 minutes, then turn each slice and cook the other side for about 3 minutes. Adjust the heat if the outside is browning too fast; the center needs time to cook before the coating becomes too dark. Check the center of the thickest slice with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If needed, cook in short additional intervals until it reaches that temperature.
Finish the remaining slices and serve. Transfer the first batch to a serving platter. Add the remaining butter and oil to the skillet, then dip and fry the last slices in the same way. Dust with powdered sugar and serve while warm, with lemon, jam, or fruit at the table. The cooking estimate is 12 minutes for two batches; a crowded pan or a lower heat may require a little longer.

Tips

Choose bread with some structure. Country white bread, sandwich bread, brioche, or a mild whole-wheat loaf all work. Thick slices are easier to turn than very thin ones. Bread that is a day or two old is often ideal because it absorbs the custard without collapsing. If using soft fresh bread, dip it briefly and let extra mixture drip off before it reaches the skillet.
Keep the heat moderate. A pan that is too hot can brown the sugar and butter before the egg coating is fully cooked. If the first side turns dark in less than 2 minutes, lower the heat. If the butter stops foaming and the slices are pale after 3 minutes, raise it slightly. Wipe out any burnt crumbs between batches so they do not stick to the next slices.
Adjust the dairy if needed. Whole milk gives a balanced, tender coating, but 2% milk works too and makes the custard a little less rich. Unsweetened oat or soy milk can replace dairy milk in the same amount; the flavor and browning may differ slightly. Avoid adding a large amount of extra milk, which can make the coating watery and harder to cook through.
Season to suit the topping. The base is gently sweet, not dessert-sweet. For a savory meal, leave out the sugar, vanilla, and cinnamon and add a pinch of black pepper instead. For sweeter toast, add a little more sugar or use sweet toppings at the table. A small pinch of salt is useful in either version because it keeps the egg mixture from tasting flat.

Serving Suggestions

For a simple German-style breakfast, serve the slices warm with powdered sugar and a squeeze of lemon. The tartness cuts through the buttery coating without requiring a heavy topping. A bowl of sliced strawberries, raspberries, or apple compote makes the plate more substantial, while a spoonful of plum or berry jam is an easy pantry option. If using very sweet preserves, keep the custard as written rather than adding extra sugar.

Arme Ritter also works as a casual dessert. Offer warm fruit, a little yogurt, or a modest spoonful of whipped cream alongside it. For brunch, add plain yogurt and fresh fruit to balance the crisp, rich toast, and serve coffee, tea, or milk. Arrange toppings separately if serving a group so each person can choose how sweet or tart to make their portion. For a savory table, pair the unsweetened version with a green salad or sautéed mushrooms.

Variations

Use different bread. Brioche gives a richer, softer result, while a firm country loaf makes toast with more chew. Dense rye can be used, though its stronger flavor suits a savory version better. If the loaf has large holes, dip carefully so it does not soak up too much mixture in one spot. The recipe is flexible, but very thin or fragile slices are more likely to break when turned.

Add citrus or spice. Finely grated lemon zest can brighten the egg mixture; use about ½ teaspoon (1 g) and reduce the vanilla if you prefer a less dessert-like aroma. A small pinch of nutmeg can accompany the cinnamon. Keep added spices modest so they do not overpower the bread or the fruit served alongside it.

Make it savory. Omit the sugar, vanilla, and cinnamon, and season the custard with black pepper and a pinch of dried herbs. Cook as directed and serve with chopped chives, sautéed mushrooms, or a little grated cheese. The savory approach is a variation rather than a fixed regional rule; household versions of German toast differ, and the toppings can be adapted to the meal.

Make a smaller batch. For two servings, halve the ingredients and cook in one batch if the skillet is large enough. Beat the eggs thoroughly before measuring half, or use 1 large egg plus 1 egg yolk for a slightly richer half batch. Dip only the slices you are ready to cook, since bread left sitting in the custard can become fragile.

Storage and Reheating

German toast is best just after frying, when the outside is at its crispest. If you have leftovers, refrigerate them within 2 hours of cooking. Place cooled slices in a covered container, separating layers with parchment if they are still a little moist. They keep for 3 to 4 days in the refrigerator. Do not leave cooked egg dishes at room temperature for longer than 2 hours.

To reheat, warm the slices in a skillet over medium-low heat for a few minutes per side, or use a 350°F (175°C) oven until hot throughout. A toaster oven can help restore some surface crispness; a microwave is faster but makes the bread softer. Reheat leftovers to 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. Heat only the portions you plan to eat, and add powdered sugar or fresh fruit after reheating.

You can freeze cooked slices for about 1 to 2 months for best quality. Cool them, place them in a single layer until firm, then transfer to a freezer-safe container with parchment between slices. Reheat from frozen in a 350°F (175°C) oven, allowing extra time, or thaw overnight in the refrigerator and warm in a skillet. Freezing may soften the texture slightly, so a dry-heat reheating method is preferable to microwaving.

Frequently Asked Questions

Is German toast the same as French toast?

They are closely related: both use bread dipped in an egg-and-milk mixture and cooked in a pan. German toast is commonly known as Arme Ritter, and the exact ingredients and toppings vary. This version has cinnamon and vanilla, but German households may make it sweeter, plainer, or savory. It is better to think of them as related preparations with different names and local customs than as one unchanging recipe.

What does Arme Ritter mean?

Arme Ritter translates as “poor knights.” The name is associated with an economical dish made from leftover bread, eggs, and milk. Similar preparations are found in different European cuisines, and the precise history of the dish is not necessary to make it well. For this recipe, slightly stale bread is useful because it absorbs the egg mixture while staying sturdy enough to fry.

Why is my German toast soggy in the middle?

Common causes are very soft bread, soaking the slices too long, overcrowding the skillet, or cooking over high heat. Use thick bread with some structure, dip each slice only until moistened, and cook in batches. Moderate heat gives the egg coating time to set. If a thick slice is browning before the center is cooked, turn the heat down and continue cooking until the center reaches 160°F (71°C).

Can I prepare the egg mixture ahead?

You can whisk the egg mixture, cover it, and refrigerate it for up to 1 day. Whisk it again just before dipping because the cinnamon may settle. Keep the bread separate until you are ready to cook; soaking it in advance can make it overly soft and difficult to handle. If the mixture has been sitting out, follow standard food-safety guidance and do not leave it at room temperature for more than 2 hours.

Can I make German toast without dairy?

Yes. Replace the milk with the same amount of unsweetened soy or oat milk. The egg is still what binds the coating, so the slices should hold together as usual. Flavor and browning vary a little by product, especially if the alternative milk is sweetened or flavored. Choose an unsweetened variety for the closest control over the final taste, then add toppings to suit.

How can I tell when it is done without cutting a slice open?

Look for an evenly golden exterior and a set, non-liquid center, but use a food thermometer for the clearest check. Insert it into the center of the thickest piece without touching the pan. Egg dishes should reach 160°F (71°C) according to USDA FSIS guidance. If the outside is already browned, lower the heat and give the slices extra time rather than serving them with an undercooked center.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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