French Toast Recipe

Whisk custard

In a wide, shallow bowl or pie dish large enough to hold a slice of bread, crack the eggs and whisk lightly until combined. Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk thoroughly until the sugar is mostly dissolved and the mixture is homogenous. Taste and adjust cinnamon or vanilla if desired.

Let the custard rest for 5 minutes so flavors meld; give it a quick whisk before dipping bread.

Prepare bread

Arrange the thick bread slices on a plate or rack. If slices are very fresh, you can lightly toast them for 2–3 minutes per side to help them absorb custard without falling apart; day-old or slightly stale bread is best.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add the unsalted butter and neutral oil. Heat until butter foams and just begins to brown but does not burn (about 1–2 minutes). Reduce heat to medium-low if the pan is getting too hot.

Soak bread

Working one or two slices at a time, lay a slice in the custard and let it soak for 10–20 seconds per side (longer for thicker or drier bread). Press gently so the custard penetrates, but avoid oversaturating to the point the slice falls apart.

Cook slices

Transfer the soaked slice to the hot skillet. Cook until golden brown and set on the bottom, about 2–3 minutes. Flip and cook the second side another 1.5–3 minutes, adjusting heat as needed to prevent burning while ensuring the center cooks through. Repeat with remaining slices, adding an extra 1 teaspoon of butter or a little oil to the pan between batches if needed.

If cooking many slices or to keep warm, transfer finished pieces to a 200°F (95°C) oven on a baking sheet in a single layer until all are ready.

Plate 1–2 slices per person (depending on appetite). Dust with powdered sugar if desired, top with fresh berries, and drizzle with maple syrup to taste.

Serve immediately while warm.