French Toast Recipe

Prepare custard

In a wide shallow bowl or medium mixing bowl, whisk together the whole milk, heavy cream, eggs, 1 tablespoon granulated sugar, vanilla extract, and 1/4 teaspoon fine sea salt until smooth and homogenous.

Cut the pain de mie into thick slices (about 3/4 to 1 inch). Briefly dip each slice into the custard mixture for 10–15 seconds per side, allowing but not saturating — bread should be moist but not falling apart. Place dipped slices on a wire rack while you prepare other components (or lay on a parchment-lined sheet).

Combine 2 cups raspberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan set over medium heat.

Bring to a gentle simmer and cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 6–8 minutes. For a smoother compote, press with a spoon or use an immersion blender briefly — leave some texture. Taste and adjust sweetness; remove from heat and set aside to cool slightly. Keeps warm or room temperature until serving.

Heat a small skillet over medium heat and add 1 tablespoon unsalted butter. Once melted and foaming slightly, add 1/2 cup sliced almonds and 1 teaspoon light brown sugar (if using). Toast, stirring constantly, until the almonds are fragrant, golden, and coated — about 2–4 minutes. Sprinkle with 1/8 teaspoon fine sea salt, toss, then transfer to a plate to stop cooking.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and allow to foam.

Sprinkle about 1/2 tablespoon granulated sugar evenly over the top surface of one custard-soaked bread slice (this is the side that will be caramelized first). Place the sugared side down in the hot skillet. Sprinkle 1/2 tablespoon granulated sugar on the exposed top side of the slice that is now facing up (this will caramelize when flipped) OR sprinkle sugar on both sides before placing if preferred.

Cook the slice 2–3 minutes until the sugared side is deeply golden and caramelized; adjust heat to prevent burning. Meanwhile, prepare the next slice in the same way and add to the pan with additional butter if needed. Flip each slice and cook the other side 1.5–2 minutes until golden and cooked through. Repeat for remaining slices, adding remaining 1 tablespoon butter as needed to the pan between batches.

During the last minute of cooking, spoon a tablespoon of warm raspberry compote onto each slice in the pan and let it warm (optional), or keep compote separate and spoon on plated toast.

To serve: stack or fan 2–3 slices per serving, spoon additional raspberry compote over the top, scatter the buttered almonds, and drizzle with pure maple syrup (about 1–2 tablespoons per serving or to taste). Lightly dust with powdered sugar if desired.

Serve immediately while caramelized exterior is crisp and interior is tender.