French Toast Recipe

Slice bread

Cut the homemade French bread into three slices about 3/4 to 1 inch thick. Stale or day-old bread works best but fresh is fine if used immediately.

Set out a shallow baking dish or pie plate large enough to lay a slice flat; this will be used to dip the bread.

In a medium bowl, whisk together 3 large eggs until smooth.

Add 1 cup whole milk and 2 tablespoons heavy cream (if using) and whisk to combine.

Stir in 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until the sugar is dissolved and the mixture is uniform.

Pour the batter into the shallow dish so each bread slice can be fully submerged and coated.

Heat a large nonstick or cast-iron skillet over medium heat until hot (about 2–3 minutes). Add 1 tablespoon unsalted butter and swirl to coat the pan.

Working one slice at a time, dip a bread slice into the batter, letting it soak for 10–15 seconds per side (longer if bread is very dry). Lift and allow excess batter to drip back into the dish.

Place the soaked slice into the hot skillet. Repeat dipping and placing the remaining slices, leaving space so slices do not touch (cook in batches if needed).

Cook for 2½–3 minutes on the first side, until golden brown and set. Add the remaining 1 tablespoon butter to the pan before flipping the first batch, and spoon a little melted butter over the tops if desired.

Flip each slice and cook 2–2½ minutes on the second side until golden and cooked through. Internal texture should be custardy, not wet.

Transfer the cooked French toast to plates. Top each slice with 1 tablespoon butter and drizzle about 2 tablespoons maple syrup over each (adjust to taste).

Optional: Dust with confectioners' sugar and scatter fresh berries alongside or on top.

Serve immediately while hot.