French Toast Recipe

Whisk the custard

In a shallow wide bowl or pie dish large enough to hold a slice of bread, crack the eggs and whisk until uniform. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and sea salt. Whisk thoroughly until sugar is dissolved and mixture is smooth and slightly frothy, about 30–45 seconds.

Rest the custard (optional)

Let the custard rest for 5–10 minutes at room temperature to allow flavors to meld and the cinnamon to bloom; whisk again briefly before using.

Prepare the bread

If using fresh bread, cut slices about 3/4–1 inch thick. Day-old or slightly stale bread is ideal: it soaks up custard without falling apart. Arrange the slices in a single layer on a rack briefly while you heat the pan.

Soak the bread

Working one slice at a time, lay a slice into the custard dish and press gently so the bottom soaks for about 10–15 seconds. Flip and soak the other side for another 10–15 seconds. For very thick or stale slices, allow an extra 5–10 seconds per side. Do not oversoak to the point the bread is falling apart—aim for a moist but holdable slice. Let excess custard drip back into the dish for 10–15 seconds.

Heat the pan

Place a large heavy skillet or griddle over medium heat. Add the butter and oil; swirl until butter foams and just begins to brown lightly. The oil prevents the butter from burning and helps achieve an even golden crust.

Cook the slices

Place soaked slices in the hot skillet without crowding (cook in batches if needed). Cook until the underside is deep golden brown, about 3–4 minutes. Flip and cook the second side until equally golden and the center feels set, another 2–3 minutes. Adjust heat as needed — if the bread browns too quickly before the center sets, lower heat slightly.

Keep warm

If cooking multiple batches, transfer finished slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Plate 2 slices per serving. Dust with powdered sugar, top with fresh berries, and serve with warm maple syrup on the side. Serve immediately so the crust remains crisp and interior tender.

Storage: Refrigerate leftover cooked French toast in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed through to restore crispness.