French Toast Recipe

Prepare custard

In a shallow wide bowl or a pie dish large enough to fit a bread slice, whisk together 4 large eggs until smooth and slightly frothy. Add 1 cup whole milk and 1/4 cup heavy cream (if using) and whisk to combine.

Add 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk thoroughly until sugar is dissolved and mixture is homogeneous. Taste and adjust sweetness or vanilla if desired.

Prepare bread

Arrange 8 slices of thick-sliced bread (brioche, challah, or similarly sturdy bread) on a rack or cutting board. If slices are very fresh and soft, allow them to sit uncovered for 10–20 minutes or lightly toast to help them absorb the custard without falling apart.

Soak

Working 1–2 slices at a time, press a slice into the custard, let it soak for about 10–20 seconds per side (less time for thin or very soft bread, more time for very thick or slightly stale bread). Flip and soak the other side. The slice should be saturated but still hold together. Transfer soaked slices to a wire rack for 1–2 minutes to let excess drip off.

Heat pan

Place a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) to the pan. The oil raises the butter's smoke point and helps prevent burning. Heat until butter foams and begins to turn lightly golden but not brown, about 1–2 minutes.

Cook slices

Add soaked bread slices to the hot skillet in a single layer without crowding (work in batches if necessary). Cook until the underside is golden brown and set, about 2–3 minutes. Flip and cook the second side another 2–3 minutes, adjusting heat so the bread cooks through without burning. If pieces are thick, reduce heat slightly and cook a little longer.

Transfer and keep warm

Transfer cooked French toast to a warm plate or an oven set to 200°F (95°C) to keep warm while you finish remaining batches. Wipe out the pan as needed and add more butter/oil between batches.

Finish & serve

Dust cooked French toast lightly with 1 tablespoon confectioners' sugar, top with fresh fruit if desired, and serve immediately with maple syrup to taste. Optionally add a pat of butter or a sprinkle of extra cinnamon.