Just French Toast Recipe

Make the custard

In a wide, shallow bowl or pie plate large enough to hold a slice of brioche, whisk together 4 large eggs until homogenous and slightly frothy. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until sugar dissolves and mixture is evenly combined.

Let the custard rest for 5 minutes so cinnamon blooms and flavors meld. If you have time, strain the custard through a fine-mesh sieve into another shallow dish to ensure an extra-smooth batter (optional).

Prepare the bread

Arrange 8 thick (about 1 inch / 2.5 cm) brioche slices on a baking sheet and, if the slices are very fresh and soft, let them sit uncovered for 10–15 minutes to dry slightly — this helps them soak without falling apart.

Preheat pan

Place a large heavy skillet or griddle over medium to medium-low heat. Add 1 teaspoon neutral oil and 1 tablespoon unsalted butter. Swirl until butter foams and just begins to brown lightly. Reduce heat slightly if the butter browns too quickly; you want a golden crust without burning.

Dip the brioche

One slice at a time, hold the brioche in the custard for about 5–8 seconds per side, letting it soak but not collapse — the goal is a custard-saturated interior and intact slice. For very dry or stale brioche, soak up to 12 seconds per side. Allow excess custard to drip off briefly before placing the slice in the pan.

Cook the slices

Place soaked slices in the preheated skillet in a single layer, leaving small gaps between them. Cook 2.5–4 minutes per side, adjusting heat so they color deep golden brown without burning; flip once when the underside is set and golden. Add remaining 2 tablespoons butter to the pan as needed between batches to maintain browning and flavor.

If making multiple batches, keep finished slices warm in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest so they stay crisp at the edges and tender inside.

Transfer cooked slices to plates. Dust with confectioners' sugar if desired, add fresh berries or fruit, and serve immediately with maple syrup on the side for drizzling to taste.

Leftovers: Cool completely, then store in an airtight container in the refrigerator up to 2 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or in a toaster oven to restore crisp edges.