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Ingredients
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Custard & Seasoning
Bread & Topping
Method
Custard & Soaking
- 1
Whisk custard
In a shallow wide bowl or pie dish large enough to hold a slice of bread, crack in 3 large eggs. Add 3 tablespoons whole milk, 2 tablespoons heavy cream (optional), 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of fine salt. Whisk vigorously until the mixture is smooth, slightly frothy, and the sugar is dissolved (about 30 seconds).
- 2
Soak bread
Place one slice of bread in the custard and press down gently so the custard soaks into the bread. Let soak about 15–20 seconds per side for fresh or thin bread; 30–45 seconds per side for older or very thick slices. The bread should be saturated but not falling apart. Repeat with remaining slices, laying soaked slices on a wire rack while you heat the pan.
Cooking & Serving
- 3
Heat pan
Set a large skillet or nonstick pan over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface. Reduce heat to medium-low if the butter begins to brown too quickly.
- 4
Fry slices
Working in batches (do not overcrowd the pan), place 2–3 soaked bread slices in the hot butter. Cook 2–3 minutes on the first side until golden brown and crisp on the edges, then flip and cook another 1.5–2 minutes until the second side is golden and the center feels set when pressed. Add more butter (about 1 tablespoon) to the pan between batches as needed.
- 5
Keep warm
If cooking in multiple batches, transfer finished slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.
- 6
Plate and finish
Arrange French toast slices on plates. Dust generously with powdered sugar (about 2 tablespoons divided among servings) using a fine sieve or sifter. Serve immediately with maple syrup on the side as desired.