Double French Stack Toast Recipe

Prepare custard

In a shallow wide bowl (large enough to lay a slice of bread flat), whisk together 4 large eggs until homogenous. Whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Add 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 well combined.

Soak the bread

Arrange 8 thick-cut brioche or challah slices on a rimmed tray. Dip each slice into the custard for 10–15 seconds per side, pressing gently so the custard soaks into the bread but the slice retains structure. If bread is very fresh and soft, reduce soak time to 8–10 seconds per side. Let excess custard drip back into the bowl.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (oil raises smoke point). Allow butter to melt and foam but not brown, about 30–45 seconds.

Cook first batch

Add two soaked bread slices to the hot skillet without crowding. Cook until golden brown and set, about 3–4 minutes per side. Flip with a spatula and cook the second side another 3–4 minutes. Adjust heat to prevent burning; reduce to medium-low if browning too quickly. Transfer cooked slices to a warm tray in a 200°F (95°C) oven to keep warm while you cook remaining slices. Repeat with remaining butter in two more batches (use remaining 2 tablespoons butter divided as needed), adding a splash of oil if pan gets dry.

Build double stack

For each serving, stack two slices of cooked French toast on top of one another to make the 'double' stack. Press gently so they sit evenly.

Dust each double stack lightly with powdered sugar (about 1/2 tablespoon per stack). Spoon fresh berries (about 1/4 cup per stack) alongside or on top. Add a dollop of whipped cream (2 tablespoons per stack) and sprinkle with toasted sliced almonds if using (about 2 tablespoons per stack). Serve with warm maple syrup on the side or drizzle about 2 tablespoons over each stack just before serving.

Serve immediately while the toast is warm so the center remains custardy and the exterior stays slightly crisp.