French Toast Recipe

Whisk custard

In a wide shallow bowl or a pie plate large enough to fit a slice of bread, 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 fine sea salt until fully combined and slightly frothy.

Set the custard aside for 5 minutes to let the flavors meld while you prepare the bread and pan. If the bread is very fresh and soft, briefly toast or dry it in a 300°F (150°C) oven for 8–10 minutes to help it absorb the custard without falling apart.

Preheat and prepare pan

Place a large skillet or nonstick pan over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil. Heat until the butter foams and just begins to brown at the edges but is not smoking.

Soak bread

Working with one slice at a time, lay a slice of bread in the custard and press gently so it soaks for about 10–15 seconds per side (longer for very dense bread — up to 30 seconds), allowing the custard to penetrate but not become saturated and falling apart. Lift the slice and let excess drip back into the bowl.

Cook

Place the soaked slice onto the hot skillet. Cook for 2.5–3 minutes on the first side until deep golden brown and set, then flip and cook another 2–2.5 minutes until golden and cooked through. Adjust heat as needed to avoid burning; medium to medium-low is often best. Repeat with remaining slices, adding a little more butter if the pan becomes dry.

Keep finished slices warm by placing them on a baking sheet in a 200°F (95°C) oven while you finish the rest.

To serve, dust the French toast with 2 tablespoons powdered sugar, top with fresh berries if using, and drizzle with maple syrup (about 1/2 cup total for 4 servings).

Serve immediately. Leftovers can be refrigerated for up to 2 days and reheated in a skillet or toaster oven until warmed through.