French Toast Recipe

Make the custard

In a wide, shallow bowl or pie dish large enough to hold a slice of brioche, whisk together the 4 large eggs until blended. Add 1 cup whole milk and 1/2 cup heavy cream (if using). Whisk in 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until sugar is mostly dissolved and mixture is uniform.

Soak the bread

Working 2–3 slices at a time, press each brioche slice into the custard for about 10–15 seconds per side, allowing the custard to soak into the bread but not become falling-apart soggy. Let excess drip back into the dish. Place soaked slices on a wire rack while you preheat the pan; this keeps them from becoming soggy on the bottom.

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) and let the butter foam but not burn. Adjust heat so the pan surface registers around medium (butter should sizzle gently).

Add soaked brioche slices to the pan in a single layer without overcrowding. Cook until the underside is deep golden brown, about 2.5–3 minutes. Flip and cook the second side another 2–3 minutes, pressing gently with a spatula for even contact. If slices are browning too quickly, reduce heat to medium-low.

Transfer cooked French toast to a warm plate or baking sheet in a low oven (about 200°F / 95°C) to keep warm while you cook remaining slices. Replenish butter/oil in the pan as needed between batches.

If your berries need prepping, hull and quarter strawberries and gently rinse and dry all fruit. For a quick warmed fruit syrup: place the 2 cups mixed fresh fruit and 3/4 cup pure maple syrup in a small saucepan over low heat and warm gently, stirring occasionally, for 3–4 minutes until fruit softens and syrup thins slightly. Do not boil — you only want warmed fruit and slightly loosened syrup. Alternatively, serve fruit fresh and pour cold maple syrup at table.

If you prefer a simple warmed maple syrup only: place the 3/4 cup maple syrup in a small saucepan and warm over low heat for 1–2 minutes just until fluid and warm; do not boil.

Arrange 1–2 slices of brioche French toast per person on plates. Spoon warmed fruit and syrup over the top (or serve syrup on the side). Add a small pat (1 tablespoon) of unsalted butter on top if desired and dust lightly with powdered sugar.

Serve immediately while hot with additional fresh fruit on the side.