Super French Toast Recipe

Make the vanilla custard

In a large mixing bowl, whisk together 4 large eggs and 3 tablespoons granulated sugar until slightly frothy. Whisk in 1 cup whole milk, 1/2 cup heavy cream, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt and 1/2 teaspoon ground cinnamon until homogeneous. Strain the custard through a fine-mesh sieve into a shallow dish (9x13 or similar) large enough to hold the challah slices flat. This removes any bits of cooked egg and yields a silkier custard.

Soak the challah

Arrange 6 thick-cut challah slices in a single layer in the shallow dish. Let them soak 30–60 seconds per side, pressing gently to ensure the custard penetrates but not so long that the bread falls apart. For very thick slices (1–1.5 inches), aim for about 45–60 seconds per side. Transfer the soaked slices to a wire rack briefly (30 seconds) to shed excess custard before cooking.

Cook the bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange 8 slices of bacon in a single layer on the rack. Bake 12–18 minutes, rotating pan once, until crisp-but-not-burnt (timing depends on thickness). Remove bacon to paper towels to drain and roughly chop or leave whole as desired.

Toast the walnuts

While bacon cooks, heat a small dry skillet over medium heat. Add 1/2 cup roughly chopped walnuts and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Remove to a small bowl to cool. Optionally toss walnuts with 1 teaspoon maple syrup while warm for a candied flavor; allow to cool and set.

Prepare pan for French toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and let it foam but not brown. Maintain medium heat so the exterior browns gradually while interior cooks through.

Cook the soaked challah

Working in batches (do not overcrowd), place 2–3 soaked challah slices in the hot skillet. Cook 3–4 minutes per side, or until deep golden brown and slightly crisp on the edges and the center registers warm. Add remaining 1 tablespoon butter as needed between batches. Transfer cooked slices to a warm baking sheet in a 200°F (95°C) oven to keep warm while finishing remaining slices.

Whip the cream

While the French toast finishes, pour 1 cup cold whipping cream and 1 tablespoon powdered sugar into a chilled bowl. Using a hand mixer or whisk, whip to soft peaks (about 2–3 minutes with a mixer). Do not overbeat; you want light, billowy whipped cream. Keep chilled until plating.

Warm the maple syrup

Gently warm 3/4 cup pure maple syrup in a small saucepan over low heat for 1–2 minutes — just warm enough to loosen and thin slightly. Do not boil. Optionally stir in 1 teaspoon melted butter for a glossy finish.

Plate and garnish

Stack 2 slices of French toast per plate (or 3 if serving family-style). Spoon warm maple syrup over the stack. Add a dollop (2–3 tablespoons) of whipped cream to each stack. Scatter toasted walnuts and a few blackberries (about 6–8 berries) around and on top. Arrange bacon alongside or drape over the stack. Dust lightly with powdered sugar if desired and serve immediately.