Malted Custard French Toast Recipe

Make the custard

In a large shallow dish or rimmed baking sheet, whisk together the eggs until lightly beaten. Add the whole milk, heavy cream, malted milk powder, granulated sugar, vanilla extract, and fine sea salt. Whisk vigorously until the malt powder is fully dissolved and the mixture is smooth and slightly frothy (about 30–60 seconds). Taste and adjust malt or sugar if desired.

Soak the brioche

Arrange brioche slices in a single layer in the custard, pressing each slice down briefly to submerge. Let soak 20–30 minutes at room temperature, flipping once after 10–15 minutes, until slices have absorbed custard but are not falling apart. For very thick slices, you can soak up to 40 minutes, but monitor so they don’t become mushy. If preparing ahead, cover and refrigerate up to 4 hours.

Preheat and prepare pan

Place a large heavy skillet or griddle over medium heat and add 1 tablespoon unsalted butter and 1 tablespoon neutral oil. Heat until butter foams and oil shimmers, about 2–3 minutes. The fat should be hot enough to sizzle gently when custard-drenched bread is added but not so hot that it smokes.

Cook the first batch

Working in batches (do not overcrowd), lift each soaked brioche slice, letting excess custard drip back into the dish, and place into the preheated skillet. Cook 3–4 minutes on the first side without moving, until deep golden-brown and caramelized. Carefully flip and cook 2–3 minutes more on the second side until golden and cooked through. Adjust heat as needed: lower if browning too quickly, raise slightly if bread is soaking up too much fat and not caramelizing.

Finish remaining slices

Add remaining 2 tablespoons butter to the pan between batches (or use additional oil) to maintain a glossy caramelization. Repeat cooking with remaining slices, keeping finished slices warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Serve

Plate the malted custard French toast, dust lightly with powdered sugar, add optional fresh berries or banana slices, and serve with maple syrup on the side. For extra richness, drizzle a little warmed heavy cream or a knob of butter over the top before serving.