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Ingredients
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French Toast Base
For Cooking
Maple Syrup & Garnish
Method
French Toast Base
Prepare bread
Cut the brioche or challah into 12 thick slices (about 3/4 to 1 inch). If using day-old bread, that's ideal; if fresh, let slices sit uncovered for 30 minutes to slightly dry.
Make custard
In a large mixing bowl, whisk together 8 large eggs until homogenous. Add 2 cups whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1 teaspoon fine salt. Whisk until sugar is dissolved and the mixture is smooth and slightly frothy.
Soak bread
Arrange bread in a single layer in a shallow baking dish (or work in batches). Pour or ladle the custard over the bread, pressing gently so each slice absorbs custard. Let soak 1–2 minutes per side for fresh bread, or 3–4 minutes per side for day-old/thicker slices. Flip once and ensure center is moistened but not falling apart.
For Cooking
Heat pan
Set a heavy skillet or griddle over medium heat and add 1 tablespoon neutral oil and 1 tablespoon unsalted butter per 4 slices (adjust as you cook more). Heat until butter foams and just begins to brown, and the surface registers about 325–350°F if using a thermometer.
Cook slices
Lift soaked slices, let excess custard drip back into the dish, and place in the hot skillet without crowding. Cook 3–4 minutes per side until golden brown and set in the center. Adjust heat as needed to avoid burning; reduce to medium-low if browning too quickly. Add more butter and oil between batches to maintain a nonstick, golden crust (use total unsalted butter and oil listed in ingredients).
Keep warm
Transfer cooked French toast to a baking sheet fitted with a wire rack and keep in a 200°F (95°C) oven while finishing remaining slices to maintain crisp edges and warm interior.
Maple Syrup & Garnish
Warm syrup
Pour 3 cups pure maple syrup into a small saucepan and warm over low heat for 3–5 minutes until just warm (do not boil). Keep on the lowest heat or set in a warm spot so syrup is ready to serve at buffet time.
Finish & serve
Arrange French toast on a buffet tray or individual plates. Dust with powdered sugar (about 1/3–1/2 tablespoon per slice as desired), top with fresh berries and chopped nuts if using, and offer small pats of butter. Serve warm maple syrup on the side for guests to drizzle. For buffet service, replenish syrup warmers and keep cooked toast in the 200°F oven, uncovered on racks to retain crispness.