French Toast Recipe

Prepare bread

If your brioche or milk bread is very fresh, halve the slices horizontally or trim slightly so they absorb custard evenly. Arrange 8 thick slices on a rack so they are ready for soaking.

Heat a large nonstick skillet or griddle over medium-low while you make the custard. This ensures even cooking without burning.

Make custard base

In a large bowl, whisk together 4 large eggs and 3 tablespoons granulated sugar until combined. Whisk in 1 cup whole milk, 1 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon until smooth and slightly frothy.

Soak bread

Working with one slice at a time, submerge the brioche into the custard for 15–25 seconds per side, letting it absorb but not become mushy. For very thick slices, allow an extra 5–10 seconds. Place soaked slices on a wire rack to drain briefly while you finish soaking the rest.

Once the skillet is hot, add 1 tablespoon of unsalted butter and swirl to coat.

Pan-fry french toast

Place soaked slices in the skillet without crowding (cook in batches if needed). Cook over medium-low heat 3–4 minutes per side, adding more butter (about 1 tablespoon between batches) as necessary, until golden brown and set through. Transfer cooked slices to a warm oven (200°F / 95°C) or a plate covered loosely with foil to keep warm.

Soften raisins

Place 3 oz golden raisins in a small heatproof bowl. Pour 2 tablespoons hot water or warm rum (optional) over them and let sit 5 minutes to plump. Drain any excess and set raisins aside.

Make butterscotch

In a small saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 4 tablespoons dark brown sugar and a pinch of kosher salt; stir continuously until sugar dissolves and mixture bubbles gently, about 2–3 minutes. Carefully stir in 3 tablespoons heavy cream (mixture will steam and bubble). Reduce heat to low and simmer 30–60 seconds until slightly thickened. Remove from heat and stir in the plumped golden raisins. Taste and adjust with a pinch more salt if needed.

If you prefer a thinner sauce, stir in another tablespoon of cream. Keep the sauce warm on the lowest heat or in a small warm bowl while you finish the french toast.

Toast walnuts

In a small dry skillet over medium heat, toast 3 tablespoons coarsely chopped walnuts, stirring frequently, until fragrant and lightly browned, 2–3 minutes. Watch carefully to avoid burning. Transfer to a plate to cool.

Assemble

Place 2 slices of warm french toast per serving on plates (makes 4 servings). Spoon generous portions of golden raisin butterscotch over each stack. Sprinkle toasted walnuts over the sauce. Dust with powdered sugar and sprinkle turbinado sugar if using for crunch. Serve with maple syrup and fresh berries on the side.

Enjoy immediately while warm.