Traditional French Toast Recipe

Make the custard

In a shallow wide bowl or pie dish, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and homogenous. Taste briefly and adjust sugar or cinnamon if desired.

Let the custard rest for 5 minutes so flavors meld and small bubbles settle; this also slightly thickens the mixture for better coating.

Soak the bread

Arrange bread slices in a single layer in the custard, pressing each slice down so it soaks for 20–30 seconds per side. For very fresh bread, soak about 10–15 seconds per side; for slightly stale or very thick slices, soak 30–45 seconds per side until the interior feels saturated but not falling apart.

Preheat pan

Place a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1 tablespoon oil; the oil raises the butter's smoke point and helps even browning. Heat until butter foams and sizzles but doesn't brown.

Cook the toast

Working in batches (avoid overcrowding), transfer soaked bread to the hot skillet. Cook 2.5–4 minutes per side, depending on thickness and heat, until golden brown and slightly puffed. Reduce heat slightly if the exterior browns too quickly before the center cooks. Add more butter/oil as needed between batches.

Keep finished slices warm on a baking sheet in a low oven (about 200°F / 95°C) while you cook remaining slices.

Plate and finish

Arrange 1–2 slices per serving on plates. Dust each portion generously with powdered sugar using a fine-mesh sieve or sifter. Serve immediately with maple syrup on the side and optional fresh berries.

If desired, warm the maple syrup slightly before serving. Leftover French toast keeps refrigerated for 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.