Mesita French Toast Recipe

Make the custard

In a wide shallow bowl or dish large enough for a slice of bread, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, salt, and packed brown sugar until smooth and the sugar is mostly dissolved (about 30 seconds). Taste and adjust cinnamon or sugar if desired. Let the custard sit for 5 minutes to allow flavors to meld.

Prepare bread

If the challah slices are very fresh and soft, dry them on a rack or in a 300°F (150°C) oven for 5–8 minutes to help them absorb custard without falling apart. Arrange slices in a single layer on a tray.

Soak slices

Working 2–3 slices at a time, lay a slice into the custard and let it soak for 15–20 seconds per side (longer for very stale/thick slices, up to 40 seconds per side). Lift and allow excess custard to drip back into the bowl; do not oversoak until falling apart.

Cook French toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and swirl to coat. Place soaked slices in the skillet (do not overcrowd). Cook until golden brown, about 3–4 minutes per side, adding additional butter (about 1 tablespoon) before flipping remaining batches. Internal temperature should be hot and set (eggs cooked through). Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Prepare fruit

While cooking the French toast, slice the bananas, hull and quarter the strawberries, and rinse and drain the blueberries. If using pecans, toast them in a small dry skillet over medium heat for 3–4 minutes, stirring, until fragrant; remove from heat and let cool.

Assemble and serve

Stack 2–3 slices of warm French toast per serving on plates. Arrange sliced bananas, quartered strawberries, and blueberries over and around the toast. Drizzle each plate with maple syrup (about 2 tablespoons per serving). Dust lightly with powdered sugar and sprinkle toasted pecans if using. Serve immediately.