French Toast Recipe

Prepare batter

In a wide, shallow bowl or rimmed baking dish whisk together eggs, whole milk, heavy cream, vanilla extract, granulated sugar, ground cinnamon, and salt until smooth and slightly frothy. This mixture should be deep enough to fully submerge one slice of bread.

Soak bread

Arrange the bread slices on a baking sheet. Working 2–4 slices at a time (depending on pan size), submerge a slice in the batter for 10–20 seconds per side for slightly custardy interior; for thicker or very stale bread soak up to 30–45 seconds per side. Let excess drip back into the bowl. Place soaked slices on a clean plate while you cook.

Heat pan

Set a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1 tablespoon neutral oil (or 2 tablespoons butter total). Heat until butter foams and sizzles but does not brown; the oil helps prevent burning and gives an even crust.

Cook French toast

Add soaked bread slices in a single layer without crowding (work in batches). Cook 3–4 minutes on the first side until deep golden brown and slightly crisp. Flip and cook 2–3 minutes on the second side until cooked through and golden. If slices are thick, reduce heat slightly and cook an additional minute per side to avoid burning outside while the center finishes. Add more butter/oil between batches as needed.

Keep warm

If making multiple batches, keep finished slices warm on a baking sheet in a 200°F (95°C) oven on a rack so bottoms stay crisp.

Dust

Just before serving, dust the french toast lightly with powdered sugar if desired.

Prep berries

If you prefer macerated strawberries: toss sliced strawberries with 1 teaspoon sugar and 1 teaspoon lemon juice; let sit 10–15 minutes until they release juices. Blueberries can be used fresh as-is or warmed briefly.

Warm La Lechera (optional)

For easier drizzling, briefly warm the La Lechera (sweetened condensed milk) in a small saucepan over low heat or in a microwave-safe bowl for 10–15 seconds until pourable. Stir to smooth—do not boil.

Assemble and serve

Place 2 slices of French toast per plate (adjust to serving size). Top with a generous spoonful of sliced strawberries and a handful of blueberries. Drizzle with warmed La Lechera and/or maple syrup to taste. Finish with a light dusting of powdered sugar. Serve immediately.