Traditional Flat Top French Toast Recipe

Make the custard batter

In a large shallow bowl or pie dish, whisk together 4 large eggs until smooth. Add 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 salt. Whisk until fully combined and slightly frothy.

Soak the bread

Arrange the 8 slices of thick-sliced brioche or challah in a single layer in the shallow dish (work in two batches if necessary). Let each slice soak for 20–30 seconds per side, pressing gently so the custard soaks into the bread without making it soggy. Transfer soaked slices to a wire rack while you heat the flat top to allow excess to drip back into the dish.

Preheat the flat top

Set a flat top griddle or large heavy skillet over medium heat and preheat to about 350–375°F (if using a temperature gauge). If you don't have a gauge, heat until a few drops of water sizzle and evaporate fairly quickly.

Prepare fat for cooking

Combine 3 tablespoons unsalted butter and 1 tablespoon neutral oil in a small heatproof dish. Place on the griddle to melt and heat; the oil raises the burn point so the butter won't brown too fast.

Cook the French toast

When the butter/oil is sizzling but not smoking, place soaked bread slices on the flat top without overcrowding (work in batches if necessary). Cook for 2½–4 minutes per side, until golden brown and slightly crisp on the exterior and just set in the center. Flip once with a spatula; add a little more butter/oil between batches as needed. Total cook time depends on bread thickness—adjust heat slightly lower if browning too quickly before the center cooks.

Keep warm

Transfer cooked slices to a baking sheet in a single layer and keep in a warm oven set to 200°F (95°C) while you finish remaining batches so they stay crisp but warm.

Dust the French toast with 2 tablespoons powdered sugar, top with fresh berries, and serve immediately with warm maple syrup (about 1/2 cup for the batch). Optionally, add a pat of butter on top of each slice. Serve 2–4 slices per person depending on appetite.