Iowa Toast Recipe

Make the custard

In a large shallow bowl or a rimmed baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until fully combined and slightly frothy.

Arrange 8 thick-cut slices of bread in a single layer in the dish (you may need to do two batches). Let each slice soak for 20–30 seconds per side, pressing gently so the custard penetrates but the bread does not fall apart. For very thick or slightly stale bread, soak up to 45 seconds per side. Transfer soaked slices to a wire rack while you heat the pan.

While the bread soaks, cook your chosen protein so it finishes roughly when the toast is done: For bacon or turkey bacon — cook in a skillet over medium heat 6–10 minutes, turning, until crisp (or desired doneness). Drain on paper towels. For ham — warm slices 1–2 minutes per side until lightly browned. For sausage links — brown over medium heat, turning, 10–12 minutes until cooked through. For homemade sausage patties — cook over medium heat 4–6 minutes per side until internal temperature reaches 160°F (71°C). Keep warm in a low (200°F / 95°C) oven.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1–2 tablespoons unsalted butter and 1 teaspoon vegetable oil (oil helps prevent burning). When foam subsides and butter is hot but not smoking, add soaked bread slices, working in batches so there is room between slices.

Cook each slice 3–4 minutes per side, lowering heat to medium-low if the exterior browns too quickly. Press lightly with a spatula once after flipping to ensure even contact. The exterior should be golden brown and slightly crisp while the inside remains custardy. Add more butter between batches as needed (reserve about 1 tablespoon).

If you like a slightly thicker crust, after browning both sides transfer slices to a 350°F (175°C) oven on a baking sheet for 4–6 minutes to finish through, then remove.

Stack 2 slices per serving on warmed plates. Top with 1/2 tablespoon butter per stack if desired. Dust with powdered sugar (about 1/2 tablespoon per plate) and scatter fresh berries (about 1/4 cup) if using.

Serve immediately with warm maple syrup (about 2 tablespoons per serving) and the cooked protein of your choice plated on the side (approx. 1–2 slices of bacon or 1 sausage link per serving, depending on selection).

Leftovers: Cool completely, then refrigerate up to 2 days. Reheat in a 350°F (175°C) oven 8–10 minutes or in a skillet over medium-low heat until warmed through to preserve crisp exterior.