French Toast Recipe

Make the custard

In a shallow wide bowl or pie dish large enough to hold a slice of bread, whisk together 4 large eggs until smooth. Add 1 cup whole milk and 1/4 cup heavy cream and whisk to combine. Stir in 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Whisk until sugar is dissolved and mixture is homogeneous. Taste and adjust — it should be slightly sweet and warmly spiced.

Prep the bread

Arrange 8 thick slices of bread on a rack or tray. If using day-old bread, it will absorb custard more evenly and hold structure better. For fresh bread, toast lightly (1 minute per side in a skillet) to dry slightly if desired.

Soak the bread

Working 1–2 slices at a time, place a slice of bread in the custard. Let it soak 10–15 seconds per side for thick slices (longer, up to 30 seconds, for very stale bread). Flip and ensure the center has absorbed custard but the slice remains intact. Lift and let excess drip back into the bowl — do not oversaturate so it falls apart.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and begin to foam but not burn. Reduce heat slightly if butter browns too quickly.

Cook the French toast

Add 2–3 soaked slices to the skillet without crowding. Cook 2½–3 minutes on the first side until deep golden brown and set. Carefully flip with a spatula and cook another 2–3 minutes until the second side is golden and the center is cooked through. If the exterior is browning too quickly before the center cooks, reduce heat to medium-low and cover the pan for 30–60 seconds to help cook through. Transfer finished slices to a warm plate and tent with foil while you cook remaining slices, adding the remaining 1 tablespoon butter to the pan as needed between batches.

Finish and serve

Arrange French toast on plates. Dust with 2 tablespoons powdered sugar and top with 1 cup fresh berries. Serve immediately with maple syrup (about 1/2 cup total for family-style serving) on the side or drizzled over the toast. If you like, add a pat of butter or a sprinkle of extra cinnamon.