Classic French Toast Recipe

Slice and set bread

If your challah is not pre-sliced, cut into 6 thick slices (about 3/4 to 1-inch each). Stale or day-old challah works best—if fresh, dry slices on a baking sheet in a 250°F / 120°C oven for 10 minutes to help them hold custard.

Prepare strawberries

Hull and quarter strawberries. Toss gently and set aside at room temperature so they release a little juice for serving.

Make whipped cream

Chill a mixing bowl and beaters briefly. Pour 1/2 cup heavy cream into the bowl, add 1 tbsp powdered sugar, and whip to soft peaks (about 2–3 minutes with an electric mixer). Cover and refrigerate until plating.

Make the custard

In a shallow wide bowl or baking dish, whisk together 3 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/4 tsp fine salt until fully combined and slightly frothy.

Soak the challah

Working 2–3 slices at a time, lay each slice in the custard and let soak 20–30 seconds per side for thick slices (longer—up to 1 minute—if bread is very dry). Lift and let excess drip back into the bowl. Place soaked slices on a wire rack while you heat the pan; do not let them fall apart from over-soaking.

Heat pan

Warm a large nonstick or cast-iron skillet over medium heat. Add 1 tbsp unsalted butter and 1 tsp neutral oil; the oil raises the butter's smoke point. Once butter foams and subsides, the pan is ready.

Pan-fry the French toast

Place 2–3 soaked slices in the skillet without overcrowding. Cook 3–4 minutes per side, or until deep golden brown and slightly crisp at the edges. Add the remaining 1 tbsp butter as needed between batches. Maintain medium heat so the custard cooks through without burning the exterior.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F / 95°C oven while you finish remaining slices.

Stack 2–3 slices of French toast per plate (depending on appetite). Spoon 2–3 tbsp warm maple syrup over the stack. Arrange a generous handful (about 1/3 cup) of quartered strawberries alongside and a dollop (2–3 tbsp) of whipped cream on top or to the side.

If the guest requested add-ons, serve Nutella or lemon curd (2 tbsp each) in a small ramekin on the side. Dust the plate lightly with 1 tsp confectioners' sugar and garnish with a couple of fresh mint leaves.

Serve immediately while warm. Leftover French toast can be refrigerated up to 2 days; reheat gently in a 350°F / 175°C oven for 5–8 minutes.