Name: Arlington Diners Thick French Toast Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp fine sea salt; 8 slices thick-sliced bread (brioche or challah), 1–1¼ inch slices; 3 tbs unsalted butter (for frying); 1 tsp neutral oil (vegetable or canola) optional, to prevent burning; 0.5 cups pure maple syrup; 2 tbs powdered sugar; 1 cups fresh berries (strawberries, blueberries, etc.)

Method

Custard / Batter

Whisk custard

In a wide, shallow bowl or pie dish large enough to hold a slice of bread flat, crack the eggs and whisk lightly until blended. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk until the sugar is dissolved and the mixture is smooth and homogenous.

Strain (optional)

For an ultra-smooth custard, pour the mixture through a fine-mesh sieve into another shallow dish to remove any chalazae or unmixed egg bits.

Bread & Assembly

Prepare bread

If your bread is fresh and very soft, day-old or slightly stale bread works best — it will absorb custard without falling apart. Cut the loaf into 1 to 1¼-inch-thick slices. Line a baking sheet with parchment if you plan to set soaked slices aside briefly.

Soak bread

Working with one slice at a time, submerge the bread in the custard for 20–30 seconds on the first side, then flip and soak another 20–30 seconds. For very thick slices, press down gently a couple times while soaking so the custard penetrates the interior. The goal is fully saturated but not falling apart — the slice should feel heavy and pliable.

Rest briefly (optional)

If you want the custard to fully penetrate thicker slices, place the soaked slices on the lined sheet and let them rest 5–10 minutes before frying.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1½ tablespoons unsalted butter and 1 teaspoon neutral oil (to raise the butter's smoke point) and let it melt, swirling to coat the pan. Reduce heat to medium-low to medium — you want a steady sizzle, not smoking butter.

Pan-fry

Working in batches so the pan isn't overcrowded, add 2 soaked slices to the skillet and cook 3–4 minutes on the first side until deep golden brown and slightly crisp. Flip carefully with a spatula and cook 2½–4 more minutes on the second side until golden and cooked through. Adjust heat as needed; if browning too quickly, lower the heat. Add more butter between batches.

Keep warm

Transfer finished slices to a wire rack set over a baking sheet and keep in a 200°F (95°C) oven while you finish the rest. This preserves crispness.

To Serve

Plate

Arrange 1–2 slices per person on plates. Dust with powdered sugar, add berries on the side, and drizzle with warm maple syrup to taste.

Storage & Reheat

Leftover cooked French toast can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or toaster oven for 6–8 minutes to restore crispness, or reheat gently in a skillet with a little butter.