Old Fashioned French Toast Recipe

Make the bourbon-orange custard

In a large mixing bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 2 tablespoons packed brown sugar, 2 teaspoons bourbon, 1 tablespoon orange zest, 1 teaspoon vanilla extract and 1/4 teaspoon kosher salt until well combined and slightly frothy.

Soak the bread

Arrange 8 slices thick-sliced brioche or challah in a single layer in a shallow baking dish. Pour the custard evenly over the bread, pressing gently so each slice soaks. Let soak 2–3 minutes on each side for fresh bread or 30 seconds–1 minute per side for slightly stale slices. For best results with very thick slices, cover and refrigerate 20–30 minutes to allow full penetration.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and let it melt and foam but not brown.

Cook slices

Working in batches if needed, lift each soaked slice, let excess custard drip back into the dish, and place in the hot skillet. Cook 2.5–3 minutes per side, until golden brown and the center is set (internal temp ~160°F/71°C if using an instant-read thermometer). Add more butter between batches as needed.

Keep warm

Transfer finished slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining slices.

Make the syrup

In a small saucepan over medium-low heat combine 1 cup pure maple syrup, 1 tablespoon unsalted butter, 1 tablespoon bourbon, 1 tablespoon fresh orange juice, 1/4 teaspoon ground cinnamon and 1/8 teaspoon kosher salt. Warm gently, stirring occasionally, until butter melts and syrup is glossy, about 3–5 minutes. Do not boil vigorously; just warm to meld flavors. Taste and adjust: add more bourbon for a boozier note (up to 2 tbsp) or more orange juice for brightness.

Make whipped cream

In a chilled mixing bowl, whip 3/4 cup heavy whipping cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form (about 2–3 minutes by hand mixer). Fold in 1/2 tablespoon orange zest for a bright citrus lift. Keep chilled until serving.

Plate and garnish

Stack 2 slices of French toast per serving on plates. Spoon warm maple bourbon syrup over the stack. Add a dollop (about 2–3 tablespoons) of orange-scented whipped cream to each plate. Sprinkle optional chopped toasted pecans and a little extra orange zest on top. Serve immediately.