Classic French Toast Recipe
Vermont maple syrup, berries, powdered sugar
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Ingredients
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French toast mixture & assembly
Finishes & garnish
Method
French toast mixture & assembly
- 1
Make custard
In a shallow wide bowl or a baking dish large enough to fit one slice of bread at a time, whisk together 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until fully combined and slightly frothy. Let the mixture rest for 5 minutes so the cinnamon and sugar dissolve.
- 2
Prepare bread
Trim crusts if desired. Using 8 thick slices of brioche or challah (about 3/4–1 inch thick), press each slice into the custard, allowing it to soak for 20–30 seconds per side (longer for very thick or stale bread). Don’t oversoak fresh very soft bread—aim for custard to penetrate but not collapse the slice. Place soaked slices on a wire rack while you heat the pan.
- 3
Heat pan
Set a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. Reduce heat slightly so butter sizzles gently but does not brown immediately. For multiple batches, add another tablespoon butter before the second batch and keep remaining butter nearby.
- 4
Cook slices
Place 2–3 soaked slices in the skillet without overcrowding. Cook 3–4 minutes on the first side until deep golden brown and set, then flip and cook 2–3 minutes on the second side until cooked through and golden. If the exterior browns too quickly before the center cooks, reduce heat to medium-low and cover for 30–60 seconds. Transfer cooked slices to a warm plate and keep loosely tented with foil while you finish the rest, adding the remaining butter as needed between batches.
Finishes & garnish
- 5
Heat syrup (optional)
Place 1/2 cup Vermont maple syrup in a small saucepan over low heat and warm gently for 2–3 minutes, stirring occasionally, until it’s warm but not boiling. Alternatively, microwave in a microwave-safe container in 15-second bursts until warm.
- 6
Prepare berries
Rinse 1 1/2 cups mixed berries and gently pat dry. If using larger strawberries, quarter or slice them. Toss berries lightly in a small bowl; for a slight glaze, add 1 teaspoon maple syrup and stir.
- 7
Plate and garnish
Arrange 2 slices of French toast per serving (adjust to serve 4 people total). Top with a generous spoonful of warm berries, dust each serving with 1/2 teaspoon powdered sugar (total 2 tsp divided), and drizzle with warm Vermont maple syrup to taste (about 2 tablespoons per serving). Add an optional pat of unsalted butter on top if desired.
- 8
Serve
Serve immediately while warm. Provide extra maple syrup and berries on the side.