French Toast Recipe

Whisk eggs

Crack the 4 large eggs into a wide, shallow bowl or baking dish that will hold the bread slices flat. Whisk lightly until yolks and whites are combined.

Add the milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon and salt to the eggs. Whisk until sugar dissolves and mixture is smooth and uniform. Taste and adjust cinnamon or vanilla if desired.

Let the custard rest for 5 minutes so flavors meld and sugar dissolves fully. For a slightly thicker custard, whisk vigorously again before using.

Arrange the 8 bread slices in a single layer or slightly overlapping in the shallow dish with the custard. For very thick or stale bread, let slices soak about 20–30 seconds per side; for standard sandwich bread or day-old bread, soak 10–15 seconds per side. Flip to coat both sides evenly. The goal is to saturate the interior without making the exterior too soggy.

If using very fresh soft bread, press gently to help the custard penetrate but avoid tearing the slices. Transfer soaked slices to a wire rack briefly (1–2 minutes) to let excess drip off while you heat the pan.

Heat a large nonstick or cast-iron skillet over medium heat until hot, about 2–3 minutes. Add 1 tablespoon of butter and the optional 1 tsp oil to the pan and swirl to coat; the oil helps prevent the butter from burning.

Place 2–3 soaked bread slices in the pan without crowding (cook in batches as needed). Cook until the underside is golden brown and set, about 2–3 minutes. Reduce heat to medium-low if browning too quickly.

Flip and add another 1 tablespoon of butter to the pan if needed. Cook the second side until golden and cooked through, another 2–3 minutes. Both sides should be deep golden brown with a slightly crisp edge and a tender custard interior.

Transfer finished slices to a warm plate or sheet pan in a low oven (100–120°C / 200–250°F) to keep warm while you cook remaining slices. Add additional butter to the pan between batches as needed.

Stack or fan the French toast slices on plates. Dust with powdered sugar, top with fresh berries or banana slices, and drizzle with maple syrup to taste.

Optional variations: fold a slice of ham and cheese between two pieces before soaking and cook for a savory variation; or add 1–2 tablespoons of orange liqueur or orange zest to the custard for a citrus note.

Serve immediately while warm.