French Toast Recipe

Make custard

In a wide, shallow bowl or baking dish large enough to hold a slice of bread, whisk together 4 eggs, 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 fine salt until fully combined and slightly frothy. Set aside for 5 minutes so flavors meld.

Prepare bread

Lay out 8 slices of cinnamon swirl bread on a tray. If slices are very fresh and soft, allow them to sit uncovered for 10 minutes to slightly dry—this helps them absorb custard without falling apart.

Soak bread

One slice at a time, submerge bread into the custard for 10-15 seconds per side, pressing gently so the custard soaks into the interior but the slice retains structure. For thicker slices (1 inch), soak up to 30 seconds per side. Let excess custard drip back into the bowl.

Cook on stove

Heat a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat. Place 3–4 soaked slices in the pan without crowding. Cook 2.5–3 minutes per side, or until deep golden brown and custard is set (internal temperature about 160°F / 71°C). Add the remaining 1 tablespoon butter to the pan before cooking the next batch.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining batches. This keeps texture crisp at the edges and tender inside.

Dust with powdered sugar

Once all slices are cooked, lightly dust with 2 tablespoons powdered sugar (or to taste) just before serving.

If using berries, rinse and drain; if using stone fruit or apples, slice thinly. Arrange 1 cup seasonal fruit alongside or atop the plated French toast. Warm 1/2 cup maple syrup gently in a small saucepan or microwave and drizzle over fruit or serve in a small pitcher.

Cook smokehouse bacon

For bacon: Preheat oven to 400°F (200°C). Lay 8 slices on a wire rack set over a sheet pan and bake 12–18 minutes depending on thickness until crisped to preference. Drain on paper towels and keep warm.

Cook Edward's sausage links

For sausage links: Heat a skillet over medium-low heat with 1 teaspoon neutral oil. Add 8 sausage links and cook 10–12 minutes, turning frequently, until browned and cooked through (internal temperature 160°F/71°C). Drain on paper towels and keep warm.

Plate 2 slices of cinnamon swirl French toast per person. Add a portion of seasonal fruit and a protein choice (2 slices bacon or 2 sausage links per serving). Drizzle warm maple syrup and place a pat of butter if desired. Finish with a light dusting of powdered sugar. Serve immediately.