Talya French Toast Recipe

In a wide, shallow dish (a rimmed baking sheet or pie dish works well), whisk together the eggs until homogenous.

Add the whole milk and heavy cream to the eggs and whisk to combine thoroughly so the mixture is smooth.

Stir in the vanilla extract, granulated sugar, ground cinnamon, and fine sea salt until sugar dissolves and the batter is uniform. Taste carefully and adjust sugar or cinnamon if desired.

Arrange the bread slices in a single layer or slightly overlapping in the shallow dish. Let each slice soak for about 20–30 seconds per side for typical 3/4" slices. For thicker slices (1"), soak 45–60 seconds per side. You want the bread saturated but not falling apart—press gently to help absorption.

After soaking, transfer the slices to a wire rack set over a sheet pan for 2–3 minutes to allow excess batter to drip off but still remain moist. If using day-old bread, you can soak a bit longer; for very fresh soft bread, reduce soak time.

Heat a large skillet or griddle over medium to medium-low heat. Add 1 tablespoon butter and the 1 tablespoon oil; swirl to coat. The oil raises the smoke point so the butter won't burn while still giving flavor.

When butter foam subsides and surface is hot (test with a drop of batter — it should sizzle gently), place 2–3 soaked slices in the pan without crowding. Cook for about 3–4 minutes per side until deep golden brown and slightly crisp at the edges. Adjust heat as needed — lower if browning too quickly.

Add another 1 tablespoon butter to the pan before the next batch if needed. Continue cooking remaining slices, keeping finished toast warm on a baking sheet in a low oven (200°F / 95°C) while you finish the rest.

Stack French toast slices 2–3 high on plates. Dust with powdered sugar, spoon fresh berries alongside or on top, add a dollop of whipped cream if using, and drizzle with maple syrup to taste.

Serve immediately while warm.