French Toast Recipe

Prepare custard

In a shallow wide bowl or baking dish large enough to hold a slice of bread flat, whisk together 4 large eggs until homogeneous. 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 fine salt. Whisk until sugar is dissolved and mixture is smooth. Taste and adjust cinnamon or sugar if desired.

Let the custard rest for 3–5 minutes so the flavors meld while you prepare the pan and bread. This also allows tiny air bubbles to dissipate for a smoother custard.

Prepare bread

If using very fresh bread, lightly toast slices or leave overnight to dry slightly; this helps them absorb custard without falling apart. Cut 8 thick slices (approximately 3/4"–1").

Place a large skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter and 1 teaspoon neutral oil to the pan and allow butter to melt and foam. The oil raises the smoke point so butter won't burn.

Soak and cook

Working 2–3 slices at a time (depending on pan size), submerge one slice of bread in the custard for 10–15 seconds per side, letting it absorb but not become soggy. Lift and let excess drip back into the bowl. Place soaked bread into the hot skillet, avoiding overcrowding. Cook 2–3 minutes on the first side until golden brown and edges set, then flip and cook 1.5–2 minutes more until deeply golden and cooked through. Add more butter (about 1 tablespoon at a time) to the pan as needed and reduce heat slightly if browning too quickly.

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the remaining slices so all plates are served hot.

Prepare berries

Rinse 2 cups mixed berries and drain well. If using strawberries, quarter or slice larger ones. Toss berries gently with 1 teaspoon lemon zest (optional) and a light dusting of 1 teaspoon powdered sugar if you like them slightly macerated. Let sit 5 minutes.

Arrange 2 slices of French toast per serving on plates. Spoon berries over or alongside the toast. Dust each plate with a light sifting of powdered sugar (use remaining powdered sugar). Serve with maple syrup on the side (about 2 tablespoons per serving) so diners can add more if desired.

Serve immediately while hot. Leftover French toast can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes.