French Toast Recipe

Make the batter

In a shallow wide bowl or pie dish, crack the 3 large eggs and whisk until homogenous. Add 3 tbs whole milk, 2 tbs heavy cream, 1 tsp granulated sugar, 1 tsp vanilla extract, 1 tsp ground cinnamon and a pinch of salt. Whisk thoroughly so the mixture is smooth and slightly frothy.

Prep the bread

If slices are very fresh, lightly dry them on a rack or toast for 30–60 seconds per side so they absorb batter without falling apart. Cut each thick slice if necessary so they fit your pan.

Soak the bread

Heat a large nonstick or cast-iron skillet over medium heat and add 1–2 tbs unsalted butter. Dip each bread slice into the egg mixture for about 10–15 seconds per side — long enough to absorb but not so long that it becomes soggy. Let excess drip off before placing in the skillet.

Cook the French toast

Place soaked slices in the hot skillet (work in batches if needed). Cook 2½–3 minutes per side, until golden-brown and set, adjusting heat so they don’t burn. Add more butter between batches as needed. Transfer cooked slices to a warm plate and keep covered loosely while you finish remaining slices.

Make whipped cream

Chill a mixing bowl and whisk or beaters for 5–10 minutes if possible. Pour 1 cup heavy cream into the bowl. Add 2 tsp powdered sugar and 1 tsp vanilla extract. Whip on medium-high speed until soft peaks form (about 2–3 minutes).

Add chocolate chips

Fold in 2 tbs chocolate shavings or mini chips gently so the cream is 'chipped'—small chocolate bits distributed through the whipped cream. Refrigerate until ready to serve.

Prepare bananas

Slice 2 ripe bananas on the diagonal into 1/4-inch slices. Optionally, you can caramelize them: heat a small nonstick skillet over medium, add 1 tsp butter and 1 tsp sugar, then cook banana slices 30–45 seconds per side until lightly golden — this step is optional but adds flavor.

Make chocolate sauce (quick ganache)

Place 1 cup dark chocolate chips in a heatproof bowl. Heat 1 tbs heavy cream in a small saucepan or microwave until very warm but not boiling (about 20–30 seconds). Pour warm cream over chocolate chips and let sit 30 seconds, then stir until smooth and glossy. If desired, whisk in 1 tsp unsalted butter for shine. If the ganache is too thick, stir in up to 1–2 tsp more warm cream to reach a pourable consistency.

Keep ganache warm over a double boiler or in a very low oven if needed. Do not overheat or it may seize.

Arrange 2 slices of French toast per serving on plates. Spoon or drizzle warm chocolate ganache over the top of each stack.

Place banana slices attractively on and around the toast (caramelized or fresh). Add a generous dollop of the chipped whipped cream beside or on top of the toast.

Dust lightly with 1 tsp powdered sugar and serve with maple syrup on the side if desired.