Boat House French Toast Recipe

Prepare custard

In a shallow wide bowl or baking dish, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 3 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt until smooth and slightly frothy. Chill in refrigerator 10 minutes if time allows — this helps the custard set.

Soak bread

Arrange 8 thick slices of brioche or challah in a single layer. Pour or ladle the custard so each slice soaks about 30–45 seconds per side until saturated but not falling apart. Transfer soaked slices to a wire rack set over a sheet pan for 5 minutes to allow excess custard to drip off and the surface to tack slightly (this helps breading adhere).

Prep breading station

On a plate combine 1/2 cup all-purpose flour. On a second plate place 3/4 cup plain breadcrumbs mixed with 2 tablespoons grated Parmesan (optional). Pat each soaked bread slice lightly in the flour (shake off excess), then press into the breadcrumbs to coat both sides; set on a rack while you heat the pan.

Fry French toast

Heat a large nonstick or cast-iron skillet over medium heat. Add 3 tablespoons unsalted butter and 2 tablespoons vegetable oil; swirl until butter foams and begins to brown slightly but not burn. Add bread slices in a single layer (work in batches if needed). Fry 3–4 minutes per side, pressing gently with a spatula, until crust is golden brown and interior registers about 140–145°F (custard set but still creamy). Transfer finished slices to a warm oven (200°F) on a rack to keep warm while you finish remaining slices.

Cook jam

In a small saucepan combine 2 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 8–10 minutes. For a smoother jam, mash with a spoon or quick immersion blender; for chunkier topping, leave pieces intact. Remove from heat and let cool slightly (it will thicken more as it cools).

Warm berries (optional)

Reserve 1/2 cup fresh berries to toss into a small portion of the warm jam for bright, fresh texture before serving.

Make whipped cream

Chill a mixing bowl and beaters for best results. Pour 1 cup heavy cream into bowl with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip.

Plate and serve

Stack 2 slices of the breaded French toast per serving on each plate. Spoon generous amounts of the house-made jam and warmed berries over the top and around the plate. Add a dollop of whipped cream and garnish with the reserved fresh berries. Offer maple syrup on the side if desired. Serve immediately while hot so the crust stays crisp and the custard center remains creamy.