Classic French Toast (v) Recipe
challah • real maple syrup • strawberries • whipped cream add a side of nutella or lemon curd $2
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Ingredients
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French Toast
Toppings & Garnish
Optional Sides (add-on)
Method
French Toast
Prepare custard
In a shallow baking dish or wide bowl large enough to hold one slice of bread at a time, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1 tbsp granulated sugar and 1/4 tsp fine salt until smooth and slightly frothy.
Soak bread
Arrange the 8 thick-cut slices of challah or brioche on a wire rack. One at a time, lay a slice in the custard and let it soak 15–20 seconds per side (longer if bread is very stale). Allow excess custard to drip off briefly before transferring to a plate. Do not oversoak to avoid falling apart.
Heat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbsp unsalted butter and 1 tsp neutral oil (optional) and swirl until butter foams and just begins to brown lightly. Lower heat to medium-low if browning too fast.
Cook slices
Place soaked slices in the hot skillet without crowding (cook in batches if needed). Cook 3–4 minutes per side until deep golden brown and crisp on the edges, pressing gently with a spatula for even contact. Add a little more butter between batches if necessary. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish remaining slices.
Toppings & Garnish
Make whipped cream
Chill a mixing bowl and beaters briefly if possible. Pour 1/2 cup heavy whipping cream into the bowl with 1 tbsp powdered sugar and 1/4 tsp vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form (20–45 seconds). Do not overbeat.
Prepare strawberries
Hull and quarter enough strawberries to yield about 1 cup. If you prefer, toss strawberries with 1 tsp of granulated sugar and let sit 5–10 minutes to macerate and release juices.
Plate and finish
Stack 2–3 slices per serving (depending on appetite) on each plate. Top with a generous spoonful of macerated strawberries and a dollop of whipped cream. Warm 3–4 tbsp maple syrup if desired and drizzle over the toast. Optionally dot with 1/2 tbsp butter and dust lightly with 1 tsp confectioners' sugar. Serve extra syrup on the side.