French Toast Recipe
Make French Toast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard / Batter
Bread & Coating
To Serve (optional)
Method
Custard / Batter
- 1
Mix custard
In a wide, shallow bowl or pie plate, whisk together the 4 large eggs until blended. Add 1 cup whole milk and 1/4 cup heavy cream and whisk until uniform. Stir in 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt. Whisk again until sugar is dissolved and the mixture is smooth and slightly frothy.
- 2
Bread & Cooking
- 3
Prepare bread
Use 8 thick slices of day-old brioche, challah, or an equally sturdy bread (about 3/4–1-inch thick). If the bread is very fresh, lightly toast both sides for 1 minute to dry slightly—this helps it absorb custard without falling apart.
- 4
Soak slices
Working 2–3 slices at a time, lay a slice in the custard and let it soak for about 15–20 seconds per side (longer for very dry bread, shorter for softer bread). Hold the slice at the edges and let excess drip back into the bowl. You want the center to be fully saturated but not falling apart.
- 5
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (the oil raises butter's smoke point). When the butter foams and the edges begin to shimmer, the pan is ready.
- 6
Cook first side
Place the soaked slices in the skillet without crowding (work in batches if needed). Cook for 2.5–3 minutes until the underside is golden brown and set. Avoid pressing down on the bread so the interior stays custardy.
- 7
Flip and finish
Add another 1 tablespoon butter to the pan between batches as needed. Flip each slice and cook the second side for 1.5–2.5 minutes, until golden and cooked through. If the exterior browns too quickly before the center is set, lower the heat slightly and finish cooking a bit longer.
- 8
Keep warm
If cooking multiple batches, keep finished slices on a wire rack set over a baking sheet in a 200°F (95°C) oven to stay warm and retain crispness while you finish the rest.
To Serve
- 9
Plate and garnish
Arrange 2 slices per serving on plates. Dust with powdered sugar (about 1/2 tablespoon per serving), add a handful of fresh berries, and a dollop of whipped cream if desired.
- 10
Serve with syrup
Serve immediately with warm maple syrup (about 2–3 tablespoons per serving) on the side or lightly drizzled over the toast.