French Toast Recipe

Make the custard

In a large shallow bowl or baking dish wide enough to fit a slice of bread, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy.

Soak the bread

Working with one slice at a time, submerge the Texas-style bread in the custard for about 10–15 seconds per side for thick slices (longer — up to 30 seconds — if you prefer very custardy interior). Let excess drip back into the bowl. Place soaked slices on a wire rack while you heat the pan.

Heat the pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon oil (reserve remaining butter) and let the butter foam but not brown. The oil raises the smoke point so the butter won't burn.

Cook the slices

Place 2–3 soaked slices in the hot skillet without crowding. Cook 3–4 minutes per side, or until golden-brown and slightly crisp on the edges and the center feels set. Add more butter as needed between batches. Transfer cooked slices to a warm plate or oven set to 200°F (95°C) to keep warm while you finish the rest.

While the bread is cooking, combine the strawberries, blueberries, and raspberries in a small bowl. Add the lemon juice and powdered sugar, toss gently to combine, and let sit for 5–10 minutes so juices macerate and berries become slightly saucy. Taste and adjust sugar or lemon as needed.

Chill a small mixing bowl and whisk or beaters briefly in the refrigerator for 5 minutes (optional). Pour the heavy cream into the bowl, add powdered sugar and vanilla, and whip by hand or with an electric mixer on medium-high until soft peaks form (about 2–3 minutes). Do not overwhip — you want light, billowy cream.

In a small bowl, whisk together the powdered sugar and ground cinnamon. Add the milk 1 teaspoon at a time (approximately 1 tablespoon total) until the glaze reaches a thick but pourable consistency. Stir in the optional half teaspoon maple syrup for added flavor. If glaze is too thick, thin with a few drops more milk; if too thin, add a bit more powdered sugar.

Stack 2 slices of French toast per plate (for 4 servings use 2 slices each). Spoon macerated berries over and around the toast. Dollop or pipe a generous spoonful of whipped cream atop each stack. Drizzle warm maple syrup over everything, then finish with a light drizzle of cinnamon icing sugar and a final dusting of powdered sugar. Serve immediately while the toast is warm.

Optional: Warm the maple syrup gently in a small saucepan or microwave for 15–20 seconds before serving so it pours easily.