Classic French Toast Recipe

Make the custard

In a shallow wide bowl or baking dish large enough to hold a slice of brioche flat, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until smooth and slightly frothy.

Soak bread

Arrange brioche slices on a tray. Working one at a time, lay a slice into the custard and let it sit 10–15 seconds per side, pressing gently so the custard soaks into the bread but not so long that it falls apart. Transfer to a wire rack while you heat the skillet. Keep remaining custard covered in the refrigerator if not using immediately (up to 1 hour).

Preheat and cook

Place a large skillet or griddle over medium heat. Add 1–2 tablespoons unsalted butter and let it melt and foam but not brown. Add 2–3 soaked brioche slices, leaving space between them. Cook 3–4 minutes per side until golden brown and crisp on the edges, reducing heat slightly if browning too fast. Add more butter between batches as needed and cook remaining slices, keeping finished slices warm on a baking sheet in a low oven (about 200°F / 95°C) while you cook the rest.

Make maple butter

While the bread cooks, combine 4 tablespoons softened unsalted butter with 3 tablespoons pure maple syrup in a small bowl. Whip with a fork or small whisk until smooth and spreadable. Keep at room temperature so it remains soft.

Prepare fruit and ice cream

Rinse and pat dry 1 cup mixed fresh berries or sliced fruit. Portion 4 scoops of vanilla ice cream and keep frozen until plating.

Dusting

Place 2 tablespoons powdered sugar in a fine-mesh sieve for dusting the finished French toast just before serving.

Assemble

Place 2 slices of cooked brioche on each plate. Top each stack with about 1 tablespoon maple butter, allowing it to melt slightly. Add a handful of fresh berries on top or to the side. If using, add one scoop of vanilla ice cream per serving. Dust generously with powdered sugar using the sieve. Drizzle additional maple syrup to taste (about 1–2 tablespoons per serving) and garnish with mint leaves.

Serve

Serve immediately while the French toast is warm and the butter is melting. Leftovers can be cooled and refrigerated for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.