Original French Toast Recipe

Make the custard

In a wide shallow bowl or pie dish large enough to lay a slice of bread flat, whisk together the 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream (if using), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk vigorously until the sugar is dissolved and the mixture is smooth and slightly frothy.

Set the custard aside for 5 minutes to allow the flavors to meld. If you prefer a smoother custard, strain it through a fine-mesh sieve back into the bowl to remove any chalaza or egg bits.

Prepare the bread

If the bread is very fresh and soft, lightly toast both sides in a toaster for 20–30 seconds to dry slightly; this helps the slices absorb the custard without falling apart. Use thick slices (about 3/4 to 1 inch) for best results.

Soak the bread

Working with one slice at a time, lay a slice of bread flat into the custard. Let it soak for about 10–15 seconds per side (longer for very dense bread, shorter for airy bread) until the slice is saturated but not falling apart. Lift and let excess drip back into the bowl; do not squeeze.

Heat the pan

Place a large skillet or griddle over medium heat. Add 1 to 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional, to raise smoke point). Allow the butter to melt and foam but not burn; the surface should be hot enough that a drop of custard sizzles gently.

Cook the French toast

Place soaked slices in the hot skillet without crowding (work in batches if needed). Cook for 2.5–3.5 minutes on the first side until golden brown and slightly crisp at the edges. Flip and cook another 2–3 minutes on the second side until evenly golden and cooked through. Adjust heat as necessary so the center cooks without burning the exterior.

If cooking multiple batches, keep finished slices warm by placing them on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.

Plate and garnish

Serve French toast immediately, two slices per person as a standard serving. Dust with powdered sugar, arrange fresh berries alongside or on top, and drizzle with pure maple syrup to taste. For added richness, top with a pat of butter or a spoonful of whipped cream.

Storage: Leftover cooked French toast can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in a toaster oven until warmed and crisp.