French Toast Recipe

Whisk the custard

In a wide shallow bowl or pie dish large enough to fit a slice of bread, crack in the eggs and whisk lightly until combined.

Add the milk and heavy cream, whisking until smooth.

Stir in granulated sugar, ground cinnamon, vanilla extract, and salt until fully incorporated. Taste briefly and adjust cinnamon or sugar if desired.

Arrange the bread slices in a single layer on a baking sheet or plate. If the bread is very fresh and soft, leave it uncovered for 15–30 minutes to dry slightly, or use a day-old loaf—this helps it absorb the batter without falling apart.

Working with one slice at a time, submerge the bread in the batter for about 10–15 seconds per side, pressing gently so it soaks but does not become soggy. For very thick slices, allow up to 20–25 seconds per side. Let excess drip off and transfer to a clean plate. Repeat with remaining slices.

Combine the 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl. When a battered slice is ready to pan-fry, lightly sprinkle or dip one side in the cinnamon sugar to coat (this forms a lightly crunchy, sugared exterior). Alternatively, sprinkle cinnamon sugar on both sides for extra sweetness.

Make whipped butter

Place softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt in a small bowl. Using a fork or small hand mixer, whip until light and fluffy, about 1–2 minutes. Transfer to a small serving dish and keep at room temperature until serving.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter or oil and swirl to coat. The pan is ready when a few drops of water sizzle on contact.

Add 2–3 battered slices (not overcrowding) to the skillet, sugar-coated side up if you used the coating step. Cook until golden brown and crisp on the bottom, about 2–3 minutes, then gently flip and cook the other side another 2–3 minutes. Adjust heat to prevent burning—medium-low if browning too quickly.

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining slices. Add the remaining 1 tablespoon butter or oil to the pan as needed between batches.

Arrange French toast on plates, top each stack with a dollop of whipped butter, drizzle with maple syrup, and add fresh berries or sliced fruit if desired. Serve immediately.