French Toast Recipe

Make custard

In a shallow wide bowl or pie dish, whisk together the 3 large eggs until combined. Whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Whisk until fully incorporated and the sugar begins to dissolve.

Preheat and rest

Set the custard aside while you preheat the cooking surface (next step). Let custard rest 5 minutes so flavors meld.

Prepare bread

Arrange 6 slices of thick-sliced bread on a tray. If using very fresh, soft bread, gently dry the slices in a single layer on a baking sheet in a 300°F (150°C) oven for 6–8 minutes to help them hold custard. Otherwise proceed.

Soak slices

One at a time, lay a slice of bread in the custard dish and press down gently so the custard soaks into the bread but the slices don't fall apart. Soak about 20–30 seconds per side for thick slices (less for thinner slices). Lift and let excess drip back into the bowl.

Heat pan

Place a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon vegetable oil. When the butter is melted and foaming but not browned, the pan is ready.

Cook slices

Working in batches so the pan is not crowded, add soaked bread slices to the skillet. Cook 2½–3 minutes per side, or until each side is deep golden brown and slightly crisp around the edges. Adjust heat as needed to prevent burning. Add a little more butter between batches if required.

Mix topping

While the first batch cooks, combine 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl and stir to blend.

Sugar-coat

When a slice is cooked and still warm, place it on a wire rack or plate and gently sprinkle or spoon the cinnamon-sugar onto the top while it is slightly tacky so the sugar adheres. Alternatively, quickly flip the warm slice into the cinnamon-sugar mixture to coat the top surface.

Optional finish

Dust finished slices with the optional 2 teaspoons powdered sugar for a decorative finish.

Arrange 2 slices per serving on plates. Serve immediately with maple syrup (about ½ cup for multiple servings to share) and fresh berries if desired. Keeps best served hot; if holding for a short time, keep cooked slices in a 200°F (95°C) oven on a baking sheet in a single layer.