French Toast Recipe

Make the custard

In a shallow wide bowl or pie dish, whisk together the 2 large eggs, 1 cup whole milk, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon and a pinch of salt until fully combined and slightly frothy.

Soak the bread

Place one slice of thick bread into the custard mixture and let it absorb for 15–20 seconds per side (longer for very thick or dry bread), pressing gently so the custard soaks into the center but without making the bread soggy. Repeat with the second slice. Let excess drip back into the dish for 5–10 seconds.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and swirl until melted and foaming.

Cook first side

Add the first soaked slice to the skillet and cook undisturbed for 2½–3 minutes, until the underside is golden brown and set.

Flip and finish

Add the remaining 1 tablespoon butter to the pan, flip the slice, and cook another 2–3 minutes until golden and cooked through. Remove to a wire rack or plate. Repeat the process with the second soaked slice, adding a touch more butter if the pan is dry.

Dust with powdered sugar

Place both cooked slices on the serving plate and dust evenly with the 1 tablespoon powdered sugar using a fine sieve or sifter.

Warm the maple syrup (4 tablespoons) in a small saucepan over low heat for 1–2 minutes or microwave in a microwave-safe container for 20–30 seconds. Pour warm syrup alongside or over the French toast. Garnish with optional fresh berries (½ cup) and serve immediately.