French Toast Platter Recipe

In a large shallow bowl or baking dish (wide enough to lay a slice of bread), whisk together whole milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon and kosher salt until fully combined and slightly frothy. Taste and adjust sugar or cinnamon if desired.

Let the custard rest 5 minutes to allow flavors to meld while you prepare bread and toppings.

Preheat a large cast-iron skillet or nonstick pan over medium heat. Place an oven-safe wire rack on a sheet pan and keep in a warm (200°F/95°C) oven if making a platter to hold finished slices warm.

Soak bread

Working with one slice at a time, lay a brioche or challah slice in the custard. Let it soak about 15–20 seconds per side for thick-cut bread (longer, up to 30 seconds, if very stale or thick) until the interior is saturated but not falling apart. Gently lift and let excess drip back into the bowl.

Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil (or 1/2 tbs oil if using full measure above) to the preheated skillet. When butter foams and begins to brown slightly, add soaked slices in a single layer without crowding (work in batches).

Cook each slice 3–4 minutes per side over medium heat, until golden-brown and caramelized. Adjust heat as needed so they brown without burning; reduce heat to medium-low if browning too quickly. Add remaining butter and oil between batches.

Transfer cooked slices to the oven rack to keep warm while you finish remaining bread.

While the last batch finishes, place powdered sugar in a small sieve and sift lightly over warm slices for a delicate finish.

Arrange the French toast slices on a large platter. Top with whipped cream, scatter fresh berries and sliced bananas, and sprinkle toasted pecans or walnuts if using. Finish with a light dusting of lemon zest to brighten the flavors.

Serve immediately with warm pure maple syrup on the side. Encourage guests to drizzle syrup and add whipped cream as desired.