French Toast Recipe

Make the custard

In a wide, shallow bowl or pie dish, whisk together the eggs, whole milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined and slightly frothy. Taste and adjust cinnamon or sugar if desired.

Rest

Let the custard rest for 5 minutes so flavors meld and any air bubbles settle; whisk again briefly before dipping bread.

Prepare bread

If your bread is very fresh and soft, ideally dry it out slightly by leaving slices uncovered for 30–60 minutes or toasting very lightly; slightly stale bread soaks custard without falling apart. Have 8 slices ready.

Dip the bread

Working one slice at a time, submerge each bread slice in the custard for about 10–15 seconds per side, pressing gently so it soaks but does not become soggy. For thicker or drier bread you can soak up to 30 seconds per side. Let excess drip back into the bowl.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (or 1 tablespoon butter alone). Swirl to coat and bring to a gentle sizzle but not smoking; the oil helps prevent butter from burning.

Cook the first batch

Lay 2–3 dipped slices in the pan without crowding. Cook undisturbed 3–4 minutes on the first side, until deep golden brown and set. Flip and cook 2–3 minutes more on the second side until golden and cooked through. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining slices, adding more butter (about 1/2 tablespoon) between batches as needed.

Warm the syrup

In a small saucepan or in the microwave, warm the maple syrup with 1 teaspoon butter until just hot and slightly fluid. Stir to combine. Keep warm.

Prepare fruit

While cooking the French toast, hull and slice the strawberries, rinse the blueberries, and slice the banana if using. Toss together gently in a bowl.

Plate and finish

Place 1–2 slices of French toast on each plate (depending on appetite). Spoon warm maple syrup over the toast, top with a generous handful of mixed fresh fruit, and dust lightly with powdered sugar if desired. Serve immediately.