French Toast Recipe

Mix custard

In a wide, shallow bowl or pie dish, whisk the 3 large eggs until homogeneous. Add 3 tablespoons whole milk, 1 tablespoon heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of fine salt. Whisk thoroughly until sugar is dissolved and mixture is smooth and slightly frothy.

Set up soaking station

Allow the custard to rest for 2 minutes so the cinnamon and vanilla bloom. Place the bowl next to your cooking skillet so you can dip slices just before cooking.

Prepare bread

Use 6 thick slices of slightly stale or day-old brioche, challah, or country loaf for best results. If bread is fresh, cut slices 3/4"–1" thick and dry them on a baking sheet in a 275°F (135°C) oven for 6–8 minutes or leave them uncovered for 20–30 minutes to firm up slightly so they absorb custard without falling apart.

Soak bread

One at a time, lay a slice of bread in the custard and let it soak 10–15 seconds per side for slightly custardy interior, or 20–30 seconds per side for more saturated, custard-rich French toast. Press gently so custard penetrates but avoid oversoaking to the point of collapsing.

Preheat skillet

Heat a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) and let butter melt and foam but not burn. The oil raises the smoke point and helps prevent browning too quickly.

Cook slices

Place soaked bread slices in the hot skillet without crowding (work in batches if needed). Cook 2–3 minutes per side, or until deep golden brown and slightly crisp at the edges; flip carefully and cook the second side for another 2–3 minutes. If the exterior browns too fast before interior sets, lower the heat to medium-low and cover loosely for 30–60 seconds to finish cooking through.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining slices. Optionally tent with foil to retain heat.

Plate and finish

Arrange 2–3 slices per serving on plates. Dust generously with powdered sugar (about 1/2 tablespoon per slice, total ~2 tablespoons). Serve immediately with maple syrup and fresh berries on the side if using.

Storage and reheating (optional)

Leftover French toast can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warmed and crisped. Avoid microwaving if you want to maintain crisp exterior.