French Toast Recipe
House-made Berry Jam, Canadian Maple Syrup
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Ingredients
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Custard / Batter
Bread & Coating
Toppings & Serving
Method
Custard / Batter
Make the custard
In a wide, shallow bowl or baking dish large enough to fit a slice of bread flat, whisk together 4 large eggs until homogenous. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Whisk until sugar is dissolved and mixture is smooth. Let the custard rest while you prepare the bread for 10 minutes so flavors meld.
Bread & Coating
Prepare bread
If using very fresh bread, day-old is preferable; if yours is fresh, lightly toast or leave uncovered for 30 minutes to dry slightly. Arrange 8 slices of thick-sliced brioche or challah within easy reach.
Soak slices
Working one at a time, submerge a slice of bread flat into the custard for about 15–20 seconds per side, pressing gently so the custard soaks evenly but the slice does not fall apart. For slightly thicker, custard-rich results, soak up to 30 seconds per side. Transfer each soaked slice to a wire rack briefly (30 seconds) to let excess drip off.
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and swirl until it foams and just begins to brown around the edges. Reduce heat to medium-low to prevent burning.
Cook French toast
Add 2–3 soaked slices to the pan without crowding (you may need to cook in 2 batches). Cook 3–4 minutes per side until deep golden brown and set in the center. Add additional butter (about 1 tablespoon) between batches. Use a spatula to transfer cooked slices to a warm oven (100–120°C / 210–250°F) or a plate covered loosely with foil to keep warm while finishing the rest.
Toppings & Serving
Plate and garnish
Arrange 2 slices of French toast per serving on warm plates. Spoon 1 tablespoon of house-made berry jam over each stack (adjust to taste) and scatter fresh berries (about 1/4 cup per serving) around or on top. Dust lightly with powdered sugar if desired.
Serve with maple syrup
Serve immediately with Canadian maple syrup on the side (about 3 tablespoons per serving) so guests can pour to taste. Leftover French toast can be cooled, refrigerated up to 2 days, and reheated in a 175°C (350°F) oven for 8–10 minutes or in a toaster oven to restore crispness.