French Toast Recipe

Prepare custard

In a shallow wide bowl or pie dish, whisk together the eggs, whole milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until smooth and slightly frothy. Taste and adjust sweetness or vanilla.

Soak bread

Lay the bread slices flat and, one at a time, place a slice into the custard. Let soak for 20–30 seconds per side for thick fresh bread; for slightly stale or very thick slices, allow 30–45 seconds per side so custard penetrates. Do not oversoak to the point bread falls apart—bread should be saturated but still hold shape.

Rest briefly

Place soaked slices on a wire rack or plate in a single layer for 2–3 minutes to let excess custard drip off before cooking. This prevents soggy centers and reduces splatter.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add the unsalted butter and vegetable oil (if using) and allow the butter to melt and foam but not burn; swirl to coat the pan evenly.

Cook slices

Add 2–3 soaked bread slices to the pan without crowding (work in batches). Cook 2½–3 minutes on the first side until golden brown and crisp, then flip and cook another 1½–2 minutes on the second side until golden and set through. Adjust heat as needed so exterior browns without burning before the center cooks. Add more butter/oil between batches as needed.

Keep warm

Transfer cooked slices to a baking sheet and hold in a 200°F (95°C) oven while finishing remaining batches so all plates are warm.

Plate and finish

Arrange 2 slices per serving (or desired amount) on plates. Dust each plate with icing (confectioners') sugar using a fine sieve. Serve with maple syrup on the side and fresh berries if using.

Optional garnish and serving notes: For an extra finish, add a pat of butter on top of hot French toast, a sprinkle of flaky salt for contrast, or a drizzle of warmed syrup. Serve immediately while warm.