French Toast Recipe

Prepare custard

In a wide shallow bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt until smooth and slightly frothy.

Soak bread

Arrange 8 slices of thick-sliced bread in a single layer (you may work in batches). Submerge each slice into the custard for 20–30 seconds per side, pressing gently so the center soaks but the slices do not become falling-apart soggy. Let excess drip back into the dish.

While bread is soaking, place 1 cup hulled halved strawberries, 1/2 cup blueberries and 1/2 cup raspberries in a small bowl. If desired, sprinkle 1 teaspoon granulated sugar and 1 teaspoon fresh lemon juice over the berries, toss gently and let macerate for 5–10 minutes to draw out juices and brighten flavor.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional to raise smoke point) and heat until butter foams and begins to color lightly but is not browned.

Cook French toast

Add soaked bread slices (work in batches so they fit without crowding). Cook 2.5–3.5 minutes per side, or until golden brown and slightly crisp at the edges, lowering heat slightly if the exterior browns too fast before the center cooks. Use a spatula to flip carefully. Add more butter between batches as needed.

Keep finished slices warm by placing them on a baking sheet in a single layer in a 200°F (95°C) oven while you cook remaining batches. Stack only at service.

Plate and finish

Arrange 2 slices of French toast per serving on plates. Spoon the macerated mixed berries over and around the toast. Dust each plate lightly with powdered sugar (about 1/2 tablespoon per serving). Serve with warm maple syrup (about 2 tablespoons per serving) on the side or drizzled over the toast.