French Toast Recipe

Whisk custard

In a shallow wide bowl or a pie dish large enough to hold a slice of bread flat, crack in the eggs and lightly beat them with a fork or whisk until combined.

Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the beaten eggs. Whisk vigorously until sugar is dissolved and mixture is homogeneous. Taste and adjust cinnamon or vanilla if desired.

Let the custard rest for 5 minutes so flavors meld; this also allows the cinnamon to bloom.

Prepare bread

If using day-old bread, slice 3/4–1-inch thick slices. If bread is very fresh, you can lightly toast both sides for 30–60 seconds to help it absorb without falling apart.

Working with one slice at a time, dip a bread slice into the custard. Allow it to soak for about 10–20 seconds per side for day-old bread (longer, 20–30 seconds per side, for fresher bread) — press gently so custard penetrates but don’t oversaturate to the point it falls apart. Lift and let excess drip back into the bowl.

Heat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon of the oil (or 1 tablespoon oil if preferred) and let the fat melt and become shimmering but not smoking. The oil raises the butter’s smoke point.

Add 2–3 soaked slices to the pan without crowding (work in batches). Cook for 3–4 minutes on the first side until deep golden brown and crisp. Reduce heat slightly if browning too fast.

Flip carefully and cook the other side 2–3 minutes until golden and cooked through. Add remaining 2 tablespoons butter (broken into pieces) to the pan as you cook subsequent batches so each set of slices gets some butter flavor.

Transfer cooked French toast to a warm baking sheet set in a low oven (about 200°F / 95°C) to keep warm while you finish the rest.

Arrange 2 slices per serving on plates. Dust with powdered sugar, top with fresh berries if using, and serve with warm maple syrup on the side or drizzled on top.

Optional: For a richer finish, add a pat of butter on each serving or a dollop of whipped cream.