Original French Toast Recipe

Make the custard

In a wide, shallow dish large enough to hold a slice of bread (a pie dish works well), whisk together 4 large eggs until well blended. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisk until the sugar is dissolved and the mixture is uniform and slightly frothy.

Let the custard rest for 5 minutes while you prepare the bread. This allows the flavors to meld and the sugar to begin dissolving fully.

Prepare the bread

Arrange 8 slices of sourdough on a tray. If the bread is very fresh and soft, let it sit uncovered for 15–30 minutes to dry slightly (this helps it absorb custard without falling apart).

Soak the bread

One at a time, place a bread slice into the custard. Let it soak for 10–15 seconds on the first side, then flip and soak another 10–15 seconds. For thicker or slightly stale slices, soak up to 30 seconds per side. The goal is to saturate the interior without making the exterior soggy.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 3 tablespoons unsalted butter and 1 teaspoon neutral oil (optional, helps prevent butter from burning). Allow the butter to foam and become lightly golden but not browned.

Cook the french toast

Add soaked slices to the hot skillet in a single layer (cook in batches as needed). Cook until the underside is golden brown, about 2½–3 minutes, then flip and cook the other side 2–3 minutes until golden and set. Adjust heat to medium-low if the exterior browns too quickly before the center cooks. Add a small knob of butter between batches if the pan becomes dry.

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven if cooking multiple batches, to maintain crisp edges and warm centers.

Finish and serve

Arrange 2 slices per serving on plates. Dust with powdered sugar if using, top with fresh berries, and serve with maple syrup on the side or lightly drizzled over the french toast.

Serve immediately while warm. Leftovers can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 8–10 minutes to restore crispness.