Homemade French Toast Recipe

Make the custard

In a wide, shallow bowl (large enough to fit a slice of bread), whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until smooth and slightly frothy.

Prepare bread

Arrange 8 thick slices of bread in a single layer on a baking sheet or plate. If the bread is fresh and very soft, allow it to sit 10–15 minutes to dry slightly, or toast lightly for 1 minute per side — this helps it absorb custard without falling apart.

One by one, dip each slice into the custard. Submerge the bread for 10–15 seconds per side for thick slices (longer for very stale/dry bread, shorter for softer bread). Let excess custard drip back into the bowl and place dipped slices on a wire rack or plate while you heat the pan.

Bacon (pan or oven)

Pan method: Heat a large skillet over medium heat. Lay 8 bacon slices in a cold skillet and cook 6–8 minutes, turning occasionally, until crisped to your liking. Transfer to a paper-towel-lined plate. Oven method: Preheat oven to 400°F (200°C). Arrange bacon on a rimmed baking sheet lined with foil or parchment and bake 12–18 minutes until crisp. Drain on paper towels.

Breakfast sausage links

Heat a skillet over medium heat with a small splash of oil if needed. Add 8 sausage links, cook 10–12 minutes, turning often until browned on all sides and cooked through (internal temp 160°F / 71°C). Remove to a plate and keep warm.

Smoked sausage

Slice 12 oz smoked sausage into 1/2-inch rounds. Heat a skillet over medium-high heat with 1 teaspoon oil or a small pat of butter. Add sausage slices in a single layer and cook 3–4 minutes per side until browned and heated through. Transfer to a plate and keep warm.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it melt, swirling to coat the surface. For best results, reduce heat to medium-low after melting to avoid burning the exterior while leaving the interior custardy.

Working in batches (do not overcrowd the pan), add 2–3 custard-coated slices to the skillet. Cook 2.5–3 minutes on the first side until golden brown and set, then add the remaining 1 tablespoon butter to the pan and flip each slice. Cook another 2–3 minutes until the other side is golden and the center is set but still moist. Adjust heat as needed so bread browns but does not burn.

Transfer cooked French toast to a warm baking sheet in a low oven (200°F / 90°C) to keep warm while you finish remaining slices.

Plate 2 slices of French toast per person (adjust to preference). Add your chosen meat: 2–3 bacon slices, or 2 sausage links, or about 3–4 oz smoked sausage slices per serving.

Top with maple syrup (about 2 tablespoons per serving), a dusting of powdered sugar, and fresh berries if desired. Serve immediately.

Leftovers: cool completely then store French toast in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or toast in a toaster oven for best texture.