Old Fashioned French Toast Recipe

Make the custard

In a wide shallow bowl or pie dish large enough to hold a slice of bread, whisk together the 4 large eggs until homogenous. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt and 1 tablespoon dark rum or brandy (if using). Whisk until sugar is dissolved and mixture is smooth and slightly frothy.

Soak the bread

Arrange the 8 slices of brioche or challah in a single layer in the custard mixture, or dip each slice individually. Let each slice soak about 20–30 seconds per side for day-old or slightly stale bread; for very fresh bread soak 10–15 seconds per side so it doesn't fall apart. Transfer soaked slices to a wire rack set over a baking sheet while you heat the skillet. Aim for the interior to be saturated but not dripping.

Heat pan

Place a large heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. The pan should be hot enough that a drop of water sizzles gently but not so hot that the butter smokes.

Cook slices

Add 3–4 soaked slices to the pan without crowding (work in batches). Cook until golden brown and set on the first side, about 3–4 minutes. Add another 1/2 tablespoon butter to the pan, flip each slice, and cook the second side until deep golden and cooked through, another 2–3 minutes. Adjust heat as needed so the exterior browns without burning and the interior finishes. Remove cooked slices to a warm oven (about 200°F / 95°C) on a baking sheet to keep warm while you cook remaining slices, adding more butter between batches.

To serve, arrange 2 slices per person (this recipe yields about 4 servings). Dust with 2 tablespoons powdered sugar, top with fresh berries and a dollop of whipped cream if using. Serve immediately with warm maple syrup (about 3/4 cup total) on the side or drizzled over the toast.

Notes: If you prefer a crispier exterior, finish slices in a preheated 400°F (200°C) oven for 3–4 minutes after pan-searing. For a richer custard, substitute an extra egg yolk for 2 tablespoons milk and reduce milk by same amount.