French Toast Recipe

Prepare custard

In a shallow wide bowl or baking dish large enough to hold a slice of bread, whisk together 4 eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy.

Soak bread

Heat a large skillet or griddle over medium heat. Melt 1 tablespoon butter with 1 tablespoon vegetable oil in the pan. Working with one slice at a time, hold a slice of bread in the custard for about 10–15 seconds per side, pressing gently so the custard soaks into the bread but not so long that it falls apart. Allow excess custard to drip off.

Cook

Place soaked slices into the hot skillet (do not crowd). Cook 3–4 minutes per side, or until deep golden brown and set inside. Add the remaining 1 tablespoon butter to the pan as needed between batches and adjust heat to prevent burning; you may need to reduce to medium-low if the exterior browns too fast.

While the French toast cooks, whisk together 1/2 cup sour cream and 2 tablespoons powdered sugar in a small bowl until smooth. If the mixture is too thick to drizzle, add up to 1 teaspoon milk or cream, 1 teaspoon at a time, until it reaches a pourable but slightly thick consistency. Stir in 1/2 teaspoon lemon zest if using. Taste and adjust sweetness.

Prepare fruit and nuts: hull and quarter strawberries; rinse and dry blueberries. Coarsely chop pecans and toast them in a small dry skillet over medium heat for 3–4 minutes, tossing frequently, until fragrant and lightly browned. Remove from heat and let cool.

Assemble: Stack or arrange 2 slices of warm French toast per serving on plates. Spoon a generous drizzle of the sweet sour cream over the top. Scatter quartered strawberries and blueberries over and around the French toast. Sprinkle toasted pecans on top. Finish with a light dusting of powdered sugar.