Classic French Toast Recipe
Three slices of french toast topped with powdered sugar and butter, served with a side of pure maple syrup and homemade whipped cream.
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Ingredients
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French Toast Custard & Bread
Cooking & Serving
Homemade Whipped Cream (side)
Method
French Toast Custard & Bread
- 1
Make the custard
In a shallow, wide dish (pie plate or baking dish) whisk together 3 large eggs until homogenous. Add 3 tablespoons whole milk, 30 ml heavy cream, 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk until smooth and slightly frothy so the sugar dissolves and the cinnamon is distributed.
- 2
Soak the bread
Place one slice of bread in the custard and press gently so the custard soaks into both sides for about 15–20 seconds per side for brioche (longer, up to 30 seconds per side, for denser bread). Do not oversoak to the point of collapse — the bread should be saturated but still hold its shape. Repeat with remaining slices just before cooking.
Cooking & Serving
- 3
Preheat and prepare the pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat the surface. The skillet is ready when the butter foams but does not burn; a drop of custard should sizzle gently on contact.
- 4
Cook the french toast
Place 1–2 soaked slices (depending on pan size) into the skillet without crowding. Cook 2–3 minutes on the first side until golden brown and set, then flip and cook 1.5–2 minutes more until cooked through and golden. Add the second tablespoon of butter to the pan if needed between batches. Transfer cooked slices to a warm plate or keep in a low oven (90–100°C / 200°F) on a wire rack so bottoms stay crisp.
- 5
Finish plating
Stack the three slices on a plate. Place a small pat (about 1/2 tablespoon) of unsalted butter on top so it melts over the warm toast. Dust the top with about 1 tablespoon powdered sugar using a small sieve for an even dusting. Serve immediately with a small pitcher or ramekin of 120 ml pure maple syrup and a scoop of the homemade whipped cream on the side.
Homemade Whipped Cream (side)
- 6
Whip the cream
Chill a medium bowl and beaters for 5–10 minutes if time allows. Pour 120 ml cold heavy cream into the bowl, add 1 tablespoon powdered sugar and 1 teaspoon vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form (about 1.5–2 minutes). Do not overwhip; stop when cream holds shape but is still glossy. Spoon into a small ramekin and keep chilled until serving.