French Toast Recipe

Make custard

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

Soak bread

Arrange 8 slices of thick-sliced country or brioche bread on a cooling rack. One at a time, submerge a slice in the custard for 15–20 seconds per side (longer for very thick or stale bread) until the slice is saturated but still holds its shape. Let excess drip back into the bowl and place the soaked slices on a wire rack to rest for 1–2 minutes so the custard distributes evenly.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. Swirl until butter foams and oil shimmers, about 1 minute.

Cook first batch

Add 3–4 soaked bread slices to the skillet without crowding. Cook until deep golden brown, about 3–4 minutes per side. Adjust heat as needed so the outside browns evenly without burning before the inside cooks through. Add an extra 1 tablespoon butter to the pan before flipping the slices if the skillet looks dry.

Finish remaining slices

Transfer cooked slices to a warm oven set to 200°F (95°C) to keep warm while you cook the remaining bread, adding the remaining 1 tablespoon butter to the skillet between batches if needed.

Plate and serve

Stack French toast 2–3 slices high on serving plates. Drizzle each serving with amber maple syrup (about 2 tablespoons per person; total 1/2 cup suggested for 4 servings). Dust with powdered sugar and top with fresh berries or fruit if using. Serve immediately with extra butter and syrup on the side.