French Toast Recipe

Make the custard

In a wide, shallow bowl or a pie dish large enough to fit a bread slice, whisk together the eggs until smooth. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt. Whisk until fully combined and slightly frothy. Taste and adjust sugar or cinnamon if desired.

Rest

Let the custard rest for 5 minutes so flavors meld and the cinnamon hydrates; whisk again briefly before using.

Prepare bread

If using very fresh bread, leave slices uncovered for 20–30 minutes to dry slightly (this helps them soak without falling apart). Alternatively, use day-old bread. Arrange bread slices on a rack or plate.

Soak slices

Working with 1–2 slices at a time, lay one slice in the custard and let it soak for about 20–30 seconds on the first side, then flip and soak 15–20 seconds more. For thicker or very dry bread, soak up to 45 seconds per side. Press gently so the custard soaks into the slice but avoid making it soggy. Transfer soaked slices to a wire rack or plate while you heat the pan.

Heat pan

Place a large skillet or griddle over medium heat. Add the butter and neutral oil to the pan. When the butter has melted and stops foaming and the mixture just begins to shimmer (about 2–3 minutes), the pan is ready. The oil raises the smoke point so the butter browns without burning.

Cook the French toast

Place soaked slices in the hot pan without crowding (work in batches). Cook 2.5–3.5 minutes on the first side until deep golden brown and slightly crisp at the edges. Flip and cook 2–3 minutes on the second side until evenly golden and cooked through. Adjust heat as needed—lower if browning too quickly, raise slightly if not browning. Add a small pat of butter to the pan between batches if it gets dry.

Keep warm

Transfer cooked slices to a baking sheet set in a 200°F (95°C) oven to keep warm while you finish the rest. This keeps them crisp and warm without overcooking.

Arrange French toast on plates. Dust lightly with powdered sugar if using, top with fresh berries, and serve with warm maple syrup. Optionally, add a pat of butter or a dollop of whipped cream.

Serve immediately for best texture. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet or oven to restore crispness.