Iowa French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough to fit a slice of bread, whisk together 4 large eggs until homogenous. Whisk in 1 cup whole milk and 1 cup heavy cream until combined. Add 3 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoon ground cinnamon and 1 teaspoon fine salt; whisk until sugar is mostly dissolved and the mixture is smooth.

Rest the custard (optional)

Let the custard sit for 10 minutes at room temperature to allow flavors to meld and the cinnamon to bloom. Give it one more quick whisk before dipping bread.

Prepare the bread

Use 12 slices (3/4–1 inch thick) of day-old brioche or challah. If loaf is fresh, stale the slices for 1–2 hours on a rack or lightly toast in a single layer for a few minutes to help them absorb custard without falling apart. Arrange slices on a sheet pan or plate.

Soak the bread

Working in batches of 3–4 slices, lay one slice in the custard and press gently so the surface is submerged; flip and soak 20–30 seconds per side for slightly custardy interior, or 45–60 seconds per side for fully soaked, custard-rich French toast. Lift and allow excess custard to drip back into the bowl. Place soaked slices on a wire rack for a minute to firm up slightly before cooking.

Heat the pan/oven method

Option A — stovetop: Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter (reserve remaining butter). When butter foams and starts to brown lightly, reduce heat to medium-low to avoid burning and keep an even color while cooking. Option B — baked finish: Preheat oven to 375°F (190°C). Heat skillet with oil and butter as above to sear, then finish in oven for thicker slices (see below).

Cook the French toast

Place 2–3 soaked slices in the hot skillet without crowding. Cook 2¾–3½ minutes per side, or until each side is deep golden brown and slightly crisp at the edges; adjust heat as needed so they color without burning. If using the oven method for very thick slices: sear 1–2 minutes per side on the stovetop, then transfer the skillet to the preheated oven and bake 6–8 minutes until cooked through and puffed. After each batch, add remaining butter in 1 tablespoon increments to maintain flavor and browning.

Keep warm

Transfer cooked slices to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while finishing remaining batches so all plates are served hot.

Plate and finish

Stack 2–3 slices per serving on warm plates. Dust with 1–2 tablespoons powdered sugar if using, scatter fresh berries or sliced fruit (about 1 cup total divided among servings), and serve with warm maple syrup (about 1 cup total, roughly 2–3 tablespoons per plate or to taste).

Storage and reheat

Leftovers: cool to room temperature, then refrigerate in an airtight container up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or on a rimmed baking sheet until warmed through. Avoid microwaving if you want to keep edges crisp.