French Toast Recipe

Prepare custard

In a wide, shallow bowl or baking dish large enough to fit a slice of bread, whisk together the eggs, whole milk, heavy cream (if using), granulated sugar, vanilla extract, ground cinnamon, and fine salt until fully combined and slightly frothy. This custard should be smooth and evenly mixed.

Soak bread

Arrange the challah slices in a single layer. Working with one slice at a time, submerge it in the custard for about 10–20 seconds per side until the bread is saturated but not falling apart. For very thick or slightly stale challah, allow up to 30 seconds per side so the center absorbs the custard. Let excess drip back into the bowl.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and foam, coating the pan. Reduce heat slightly if butter browns too quickly. Repeat butter additions as you cook batches so the pan stays evenly greased.

Cook slices

Place 2–3 soaked slices (depending on pan size) in the hot skillet without crowding. Cook 2–4 minutes per side, or until golden brown and set in the center. Use a spatula to gently press the slices to ensure full contact with the pan for even browning. If the exterior browns before the center is set, lower the heat and cover the pan for 30–60 seconds, then uncover and finish until golden.

Keep warm

Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batches. Add more butter (about 1 tablespoon) to the skillet between batches as needed.

Serve

Arrange warm french toast on plates. Add a pat (about 1 tablespoon) of unsalted butter to each stack, drizzle with maple syrup to taste (start with ~2 tablespoons per slice), and dust lightly with powdered sugar if desired. Serve with fresh berries or sliced fruit alongside.

Make-ahead and reheating notes

To prepare in advance, cook fully and let cool completely on a rack, then refrigerate in an airtight container up to 24 hours. Reheat in a single layer on a baking sheet at 350°F (175°C) for 8–10 minutes or until warmed through and crisped. For best texture, reheat directly from room temp or briefly in a hot skillet with a little butter.