French Toast Recipe

Make the custard

In a wide shallow bowl or pie dish large enough to hold a bread slice, whisk together the eggs until blended. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk thoroughly until smooth and slightly frothy, about 20–30 seconds. Taste and adjust cinnamon or sugar if desired.

Let the custard rest for 5 minutes to allow flavors to meld while you prepare the pan and bread. If your bread is very fresh and soft, press a few fork pricks into the center of each slice so the custard can soak in more readily.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add the butter and let it melt; if you want a slightly higher smoke point and crisper edge, add the optional teaspoon of neutral oil with the butter. Heat until the butter foams and just begins to brown at the edges but is not burned.

Soak the bread

Working one slice at a time, lay a piece of bread in the custard and let it soak for about 10–15 seconds on the first side, then flip and soak another 10–15 seconds. For very dense or day-old bread, soak up to 30 seconds per side. The goal is a saturated but still intact slice — avoid oversoaking so it doesn't fall apart.

Cook the slices

Transfer the soaked slice to the hot skillet. Cook until the underside is golden brown and set, about 2–3 minutes. Adjust heat as needed so the bread browns without burning. Flip and cook the second side another 1.5–3 minutes until golden and cooked through. Repeat with remaining slices, adding more butter (about 1/2 tablespoon) if the pan becomes dry.

If making a larger batch and the first slices are ready before the rest, keep cooked slices warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the remainder.

Plate and finish

Place 2 slices of French toast per serving on each plate (adjust according to appetite). Dust generously with powdered sugar using a small sieve or fine strainer. Serve with maple syrup on the side or lightly drizzle over the toast.

Garnish with fresh berries or fruit if using, and serve immediately while still warm.