French Toast Recipe

Whisk custard

In a shallow wide bowl or pie dish, crack the eggs and whisk gently until homogenous. Add whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk until sugar is dissolved and mixture is smooth and slightly frothy, about 20–30 seconds.

Taste a drop of the custard and adjust sweetness or cinnamon to preference. Let the custard rest for 5 minutes to allow flavors to meld.

Prepare bread

If using day-old bread, arrange slices on a wire rack to slightly dry while custard rests. For very fresh bread, you can briefly toast slices in a 300°F (150°C) oven for 5–8 minutes to firm the crumb so they absorb custard without falling apart.

One at a time, submerge a slice of bread into the custard. Allow it to soak for 10–20 seconds per side for sandwich-style bread with a reasonably open crumb; for very dense or stale bread soak 30–45 seconds per side. Do not oversoak to the point of falling apart — the slice should be saturated but still hold shape.

Place soaked slices on a wire rack or plate in a single layer and let excess drip back into the dish. Repeat until all desired slices are soaked. If making ahead, cover loosely and refrigerate for up to 1 hour; bring to near room temperature before frying.

Heat pan

Heat a large nonstick or heavy skillet over medium heat. Add butter and the optional neutral oil (to prevent burning) and let butter melt and begin to foam but not brown, about 1–2 minutes.

Reduce heat to medium-low to ensure the interior cooks through without burning the exterior. Gently transfer a soaked slice to the skillet, avoiding overcrowding (cook 2–3 slices at a time depending on pan size).

Cook until deep golden brown and slightly crisp, about 2.5–4 minutes per side. Flip carefully with a spatula and cook the second side the same amount. If the bread is thick, cover the pan for 30–60 seconds after flipping to help cook the center, then uncover to crisp back up.

Transfer cooked slices to a warm plate and keep in a 200°F (95°C) oven on a wire rack to stay warm while you finish remaining slices. Add more butter to the pan as needed between batches.

Arrange warm French toast on plates. Dust with confectioners' sugar, top with fresh berries and toasted nuts if using, and serve with maple syrup on the side or drizzled over. Serve immediately.

Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to restore crispness.