French Toast Recipe

Make the custard

In a shallow wide bowl or a pie dish, whisk together 3 large eggs until homogenous. Add 3 tablespoons whole milk, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 tablespoon granulated sugar and a pinch of salt. Whisk until sugar is dissolved and mixture is smooth and slightly frothy.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon unsalted butter. Let butter melt and foam but not brown. Reduce heat slightly if it begins to darken.

Soak bread

Working with 1–2 slices at a time, lay a slice of day-old brioche or challah in the custard. Let it soak about 15–20 seconds per side, pressing gently so the custard penetrates but the bread does not fall apart. Lift and allow excess custard to drip back into the dish.

Cook first side

Place the soaked slice in the hot skillet. Cook undisturbed 2–3 minutes until the underside is golden brown and set. Adjust heat to prevent burning; medium-low is better if browning too fast.

Cook second side

Add a little more butter (about 1/2 tablespoon) to the pan if needed, flip the slice, and cook the second side 1.5–2 minutes until golden and cooked through. The center should be custardy but not raw. Repeat the soak-and-cook process with remaining slices, adding more butter to the pan between batches and keeping finished slices on a warm plate in a low oven (about 200°F / 95°C) if needed.

Plate the French toast slices two per person (adjust as desired). Dust each plate lightly with powdered sugar using a fine sieve or shaker.

Serve immediately with warm maple syrup on the side (about 1/4 cup per person recommended) and optional fresh berries for brightness.

If preparing ahead: keep cooked slices in a single layer on a rimmed sheet tray in a 200°F (95°C) oven for up to 20–30 minutes. Reheat gently in a skillet or oven to refresh before serving.