Jumbo French Toast Recipe
Our delicious house french toast.
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Ingredients
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Custard & Base
Cooking & Finish
Method
Custard & Soaking
Make the custard
In a large mixing bowl, whisk together 6 whole eggs until homogenous. Add 1 1/2 cups whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt. Whisk until the sugar is dissolved and the mixture is smooth and slightly frothy.
Prepare the bread
Arrange 8 thick-cut brioche or challah slices on a tray. If slices are very fresh and soft, let them sit uncovered for 20–30 minutes or lightly toast both sides to help them absorb without falling apart.
Soak the bread
Working in batches if necessary, submerge each slice in the custard for 20–30 seconds per side, pressing gently so the custard soaks to the center but does not make the bread soggy. For extra-large very thick slices (over 1–1/2"), soak 45–60 seconds per side. Transfer soaked slices to a wire rack placed over a sheet pan to drain for 1–2 minutes before cooking.
Cooking
Preheat skillet
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil. The oil raises the butter's smoke point and helps browning. Heat until butter foams but before it browns, about 1–2 minutes.
Cook first batch
Add 2–3 soaked slices to the skillet without crowding. Cook 3–4 minutes on the first side until deep golden brown and set. Flip and cook 2–3 minutes on the second side until cooked through and evenly browned. Add more butter (about 1 tablespoon) between batches as needed to maintain browning color. Repeat with remaining slices in batches.
Keep warm
If cooking multiple batches, keep finished slices on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.
Finish & Serve
Plate
Stack 2 slices per serving (or 1 jumbo slice if using very large pieces) on warm plates. Dust lightly with 2 tablespoons powdered sugar.
Add toppings
Serve with warmed maple syrup (about 1/4 cup per serving) and 2–3 tablespoons fresh berries or banana slices per plate if desired. Optionally add a small pat of butter on top of the warm toast.
Serving suggestion
Serve immediately while hot and slightly crisp on the outside and custardy inside. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F oven for 8–10 minutes to restore crispness.