French Toast Recipe

Make custard

In a wide, shallow bowl or pie dish, whisk together 1 cup whole milk, 1/2 cup heavy cream, 4 large eggs, 1 tsp vanilla extract, 1 tablespoon granulated sugar, 1/2 tsp ground cinnamon, and 1/4 tsp fine salt until fully combined and slightly frothy. Taste and adjust sugar or cinnamon if desired.

Soak bread

Arrange 8 thick slices of brioche or challah in a single layer (work in batches if necessary). Dip each slice into the custard for 20–30 seconds per side, allowing the bread to absorb custard but not become falling-apart soggy. Let excess drip back into the dish.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam. Reduce heat slightly if butter browns quickly.

Fry slices

Place 2–3 soaked slices in the skillet without crowding. Cook 2.5–3 minutes per side, or until golden brown and slightly crisp at the edges, adding remaining 1 tablespoon butter as needed for the next batch. Adjust heat so centers cook through without burning exterior.

Keep warm

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

Plate

Stack 2–3 slices of French toast per serving on plates.

Garnish

Dust each serving with powdered sugar (about 1/2 tablespoon per serving), add a generous dollop of whipped cream (roughly 1/4 cup per serving), and serve with maple syrup and fresh berries on the side if desired.