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
- 1
Make the custard
In a shallow wide bowl or pie dish large enough to hold a slice of bread, whisk together 4 large eggs until smooth. Add 1 cup whole milk and 1/4 cup heavy cream and whisk to combine. Stir in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt until sugar is mostly dissolved. Taste the custard — it should be slightly sweet and warmly spiced.
- 2
Rest
Let the custard sit for 5 minutes so flavors meld and sugar dissolves fully; whisk once again before using.
Bread & Cooking
- 3
Prepare the bread
If using day-old brioche or challah, slice into 3/4- to 1-inch thick slices. If bread is very fresh and soft, you can dry it slightly by leaving slices uncovered for 30 minutes or toasting very lightly — this helps them absorb custard without falling apart.
- 4
Soak the slices
Working 2 slices at a time, place a slice into the custard and press down gently so it soaks for about 10–15 seconds per side for fresh bread, or 20–30 seconds per side for thicker or slightly stale bread. The goal is even saturation without turning the bread to mush. Let excess drip back into the dish before transferring to a plate.
- 5
Heat the pan
Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil. The oil raises the butter's smoke point; heat until butter foams and just begins to turn golden but not brown.
- 6
Cook the French toast
Add soaked slices to the pan without crowding (work in batches if necessary). Cook until deep golden brown on the first side, about 2–4 minutes depending on thickness. Flip and cook the second side another 2–3 minutes until cooked through and evenly golden. Reduce heat slightly if exterior is browning too quickly while center remains soft. Add a little more butter/oil between batches as needed.
- 7
Keep warm
If making multiple batches, keep finished slices on a baking sheet in a single layer in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.
To Serve
- 8
Arrange French toast on plates. Dust with 1 tablespoon powdered sugar if using, top with fresh berries (about 1 cup divided) and serve with maple syrup (about 1/2 cup) on the side or drizzled over. Serve immediately while hot.