French Toast Recipe

Make the custard

In a shallow wide bowl or pie dish, crack the 3 large eggs and whisk until smooth. Add 3 tablespoons whole milk and 50 ml heavy cream, then whisk together until combined. Stir in 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt. Whisk briefly to dissolve sugar and combine evenly; the mixture should be homogenous and slightly frothy.

Prepare bread: lay 6 thick slices of bread on a rack or plate. If bread is very fresh and soft, consider letting it sit uncovered for 10–15 minutes to dry slightly so it soaks without falling apart.

Dip the bread: heat a skillet or griddle over medium heat while you dip. Working one slice at a time, hold the bread and submerge each side in the custard for 8–12 seconds per side (longer if stale/dry bread), letting it soak but not become mushy. Lift and let excess drip back into the bowl. Place dipped slices on an extra plate in a single layer.

Cook the French toast

Place a large nonstick skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When butter foams and just begins to brown slightly, add 2–3 dipped bread slices without crowding (work in batches). Cook 2–3 minutes on the first side until deep golden brown, then flip and cook another 1.5–2 minutes until the other side is golden and cooked through. Adjust heat as needed to avoid burning — lower to medium-low if browning too quickly. Add another 1 tablespoon butter before the second batch and remaining 1 tablespoon for any additional batches.

Keep warm: transfer cooked slices to a baking sheet in a single layer placed in a 90–100°C (200–210°F) oven to keep warm while finishing remaining slices.

Serve: stack or arrange French toast on plates. Serve immediately with 120 ml maple syrup passed at the table and a pat of butter (optional). Dust with 1 teaspoon powdered sugar and scatter 150 g fresh berries or fruit if desired.

Notes and tips: For extra richness, substitute half the milk with heavy cream. For crisp edges, cook slightly longer and use a mix of butter and a neutral oil. If using very stale bread, increase soak time to 15–20 seconds per side.