French Toast Recipe

Whisk wet ingredients

In a shallow wide bowl or baking dish large enough to hold a slice of bread flat, crack the eggs and whisk lightly until combined.

Add the whole milk, heavy cream, vanilla extract, granulated sugar, ground cinnamon, and fine salt to the eggs. Whisk until sugar is dissolved and mixture is homogenous and slightly frothy, about 30 seconds.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of butter and the optional 1 teaspoon vegetable oil (the oil raises the smoke point and prevents burning). Let butter melt and foam but not brown.

Soak bread

Working 2–3 slices at a time (do not overcrowd), lay a slice of bread into the batter and let it soak for 10–15 seconds on the first side. Flip and soak an additional 8–10 seconds. For very fresh bread, soak a few seconds longer; for slightly stale bread, soak less to avoid sogginess. Lift and let excess drip back into the bowl.

Cook

Place the soaked slice into the preheated skillet. Cook without moving until the underside is golden brown and set, about 2–3 minutes. While the first side cooks, add another 1 teaspoon of butter to the pan if surface looks dry. Flip and cook the second side 1.5–2.5 minutes, until golden and cooked through. Repeat with remaining slices, adding more butter in 1 tablespoon increments as needed. Keep cooked slices on a baking sheet in a single layer in a 200°F (95°C) oven to keep warm, if desired.

If using thicker bread or if center remains custardy, lower heat slightly and cook a bit longer so the custard sets without burning the exterior.

Arrange 2 slices of French toast per serving on plates. Dust with powdered sugar, add a handful of fresh berries, and serve with warm maple syrup on the side.

Optional: add a pat of butter on top of each stack or a dollop of whipped cream for extra richness.