Classic French Toast Recipe

Whisk the custard

In a shallow wide bowl or pie dish, crack 3 large eggs. Add 3 tablespoons whole milk, 60 ml heavy cream, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon and a pinch of salt. Whisk vigorously until fully combined and slightly frothy.

Set the batter aside for 5 minutes so the cinnamon and sugar hydrate and flavors meld.

Lay 2 slices of thick-cut brioche or challah on a plate. If the bread is very fresh, lightly toast for 15–20 seconds per side to help it hold custard without becoming soggy (optional).

Working one slice at a time, immerse the bread in the batter for 10–15 seconds per side, pressing gently so the custard soaks into the crumb but the slices don’t fall apart. Let excess drip back into the bowl.

While the bread soaks, cook the bacon: place a skillet over medium heat and add the 2 slices of bacon. Cook 3–5 minutes per side until crisp but not overly dark, turning as needed. Transfer cooked bacon to a paper towel–lined plate to drain and keep warm.

Wipe out most of the bacon fat from the skillet, leaving about 1 teaspoon for flavor, or use a clean nonstick skillet. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil and heat over medium–low until foam subsides; this creates an even, brown-ready surface for the toast.

Place the soaked bread slices in the heated skillet. Cook 2½–3 minutes on the first side until golden brown and set, then flip and cook another 1½–2 minutes until the other side is golden and the center is set but still tender. Adjust heat as needed to prevent burning; reduce to medium–low if browning too quickly.

If cooking in batches, keep finished slices on a sheet tray in a 200°F (95°C) oven to stay warm while you cook the second slice.

While the toast finishes, make the maple butter: in a small bowl combine 2 tablespoons softened unsalted butter and 2 tablespoons pure maple syrup. Mash and whisk until smooth and spreadable.

Coarsely chop 2 tablespoons pecans and toast them in a dry skillet over medium heat for 1–2 minutes until aromatic and lightly browned, shaking the pan. Remove from heat and set aside.

Spread a generous tablespoon of maple butter over each hot French toast slice so it melts slightly. Sprinkle toasted pecans over the top.

Place the two crisp bacon slices alongside the two French toast slices. Dust lightly with 1 teaspoon powdered sugar if using, and serve with extra maple syrup (about 2 tablespoons) on the side.

Serve immediately while warm.