French Toast Recipe

Make the custard

In a shallow wide bowl or baking dish large enough to hold one slice of bread at a time, whisk together 3 large eggs until homogenous. Add 3 tablespoons whole milk, 4 tablespoons evaporated milk (or a small splash of sweetened condensed milk if you want extra richness), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Whisk until smooth and slightly frothy.

Soak the bread

Lay one slice of bread in the custard and let it rest 10–15 seconds per side so it absorbs but does not fall apart (for very stale/dry bread soak 20–30 seconds per side). Gently press so the custard soaks into the center but avoid oversaturation. Repeat with remaining slices and place soaked slices on a wire rack while you heat the pan.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter and 1 teaspoon neutral oil (oil helps prevent burning). Let butter melt and foam but not brown excessively.

Pan-fry the toast

Add 2–3 soaked slices to the skillet without overcrowding. Cook 2.5–4 minutes per side, depending on thickness and heat, until golden brown and cooked through (center should be set). Adjust heat as needed to prevent burning: lower to medium-low if browning too fast. Add more butter between batches. Transfer cooked slices to a warmed plate and keep loosely covered while you cook remaining slices.

Prepare berries

If using larger strawberries, quarter or slice them; leave blueberries and raspberries whole. Toss berries gently in a small bowl. If desired, toss with 1 teaspoon sugar or a squeeze of lemon to macerate for 5–10 minutes (optional).

Assemble

Arrange 2 slices of French toast per serving on a plate. Spoon 1–2 tablespoons of warmed sweetened condensed milk (lechera) over the top of the toast or drizzle in a thin stream. Add a generous handful of mixed berries on top. Dust with powdered sugar using a sieve or small strainer (about 1/2 tablespoon per serving). Serve immediately with maple syrup on the side (about 1–1.5 tablespoons per serving) so diners can add extra if desired.

Serving suggestion & storage

Serve hot. Leftover cooled French toast can be refrigerated up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed and crisp. Custard can be refrigerated up to 24 hours (stir before using).