French Toast Recipe

In a shallow wide bowl or baking dish large enough to dip a slice of bread, whisk together the eggs until homogenous.

Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the whisked eggs. Whisk thoroughly until sugar is dissolved and the mixture is smooth and slightly frothy (about 30–45 seconds).

Set the custard aside at room temperature for 5 minutes to let the flavors meld. Give it a quick whisk again before using.

If using day-old bread, lightly toast or leave as-is — slightly stale bread soaks custard without falling apart. Trim crusts if you prefer uniform browning.

Soak the bread

Working with one slice at a time, submerge a slice of bread in the custard. Let it soak for about 10–20 seconds per side for fresh thick bread, or 20–30 seconds per side for day-old bread. Flip and press gently so the custard soaks into the center but avoid oversaturating to the point of collapse. Place soaked slices on a baking sheet or plate in a single layer.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt until foamy and slightly browned at the edges but not burnt.

Place 2–3 soaked slices (depending on pan size) in the pan, leaving space between them. Cook undisturbed for 2.5–3.5 minutes until the undersides are golden brown and set.

Flip the slices and add another 1 tablespoon of butter (or divide remaining butter as needed). Cook the second side for 2–3 minutes until golden and cooked through. The interior should be custardy but not runny.

Transfer cooked slices to a warm oven set to 200°F (95°C) or a covered plate to keep warm while you cook the remaining slices, adding more butter to the pan as needed.

Arrange 2 slices of French toast per serving on plates. Dust lightly with powdered sugar and top with fresh berries.

Serve immediately with warm maple syrup on the side. Enjoy while hot for best texture.