French Toast Recipe
Make French Toast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Bread & Coating
To Serve (optional)
Method
Custard
Whisk custard
In a wide shallow bowl or a pie dish combine 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk vigorously until sugar is dissolved and the mixture is homogenous and slightly frothy, about 30–45 seconds.
Bread & Soaking
Prepare bread
Arrange 8 thick slices of bread on a rack or plate. If slices are very fresh and soft, dry them in a single layer on a baking sheet in a 250°F (120°C) oven for 8–10 minutes to help them absorb custard without falling apart.
Soak bread
Working one slice at a time, place a slice into the custard. Let it rest for 15–20 seconds, then flip and soak the other side for 15–20 seconds. For slightly stale or day-old bread, soak 20–30 seconds per side. Do not oversoak to the point of falling apart: the slice should be saturated but still hold its shape. Transfer soaked slices to a wire rack or plate in a single layer while you heat the pan.
Cook
Heat pan
Place a large nonstick or heavy skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil. Heat until butter is melted and foaming but not browned, about 1–2 minutes.
Cook slices
Add soaked bread slices to the skillet in a single layer (work in batches if needed). Cook 2–4 minutes per side, pressing gently with a spatula, until each side is golden brown and the center is cooked through. Reduce heat to medium-low if exterior browns too quickly before center cooks. Add more butter/oil between batches as needed.
Transfer cooked French toast to a warm plate or a baking sheet in a warm oven (200°F / 95°C) to keep warm while you finish remaining slices.
To Serve
Plate and garnish
Stack French toast slices two-high on plates. Dust with 2 teaspoons powdered sugar, scatter fresh berries (about 1 cup divided) on top or to the side, and serve with pure maple syrup (about 1/2 cup for the batch) passed separately.
Optional: For extra richness, top with a pat of butter or a dollop of whipped cream. Serve immediately while hot.