French Toast Breakfast Recipe

Mix custard

In a shallow wide bowl or pie dish large enough to hold a slice of bread, crack in 3 large eggs and whisk until blended and slightly frothy.

Add 3 tablespoons whole milk and 120 ml heavy cream to the eggs and whisk to combine into a smooth custard. The combination of milk and cream yields a richer custard for thick bread.

Stir in 2 teaspoons granulated sugar, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract and a pinch of fine salt. Whisk until sugar is dissolved and spices are evenly distributed. Taste a tiny bit (optional) and adjust cinnamon or sugar to preference.

Set the batter aside while you heat the pan; the flavors meld better if it rests 5 minutes.

Prepare bread

Arrange 8 slices of thick-sliced bread on a tray. For best results use day-old or slightly stale brioche/challah. If bread is very fresh and soft, dry slices in a single layer in a 150°C (300°F) oven for 6–8 minutes, flipping once, until slightly dry but not browned.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon vegetable oil (the oil raises the butter's smoke point). Heat until butter is melted and foaming but not browned.

Working 2 slices at a time (or as much as fits comfortably in your pan), dip each slice of bread into the custard. Submerge for about 5–8 seconds per side for thick slices — you want the bread soaked through but not falling apart. Let excess drip off gently back into the bowl.

Place the soaked bread into the hot skillet. Cook undisturbed for 2–3 minutes per side, or until golden brown and set in the center. Adjust heat as needed to prevent burning; you may need to lower to medium-low if the exterior browns too fast.

Transfer cooked slices to a warmed plate and keep in a low oven (around 95–100°C / 200–210°F) while you cook remaining slices to keep them warm and crisp on the outside.

If butter starts to brown too much between batches, wipe out the pan with a paper towel and add fresh butter/oil as needed for the last slices.

Stack or arrange 2 slices per person on plates. Drizzle each serving with maple syrup (about 30 ml / 2 tbs per person, more to taste).

Dust lightly with 1 teaspoon confectioners' sugar if using, and scatter fresh berries (about 30 g per person) alongside or on top for brightness.

Serve immediately while hot. Leftover French toast keeps in the fridge for up to 2 days; reheat in a 180°C (350°F) oven for 6–8 minutes to restore crispness.