French Toast Recipe

Make the batter

In a shallow wide bowl or pie dish, whisk together 3 large eggs, 1 cup whole milk, 1/4 cup heavy cream (if using), 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until smooth and slightly frothy.

Taste a tiny drop of the batter and adjust sweetness or vanilla if desired. Let the batter rest 5 minutes while you prepare the bread and skillet; this hydrates flavors and slightly dissolves the sugar.

If bread is very fresh and soft, you can dry the slices on a rack for 10–15 minutes to help them absorb batter without becoming soggy.

Dip the bread

Working one slice at a time, lay a slice of French bread in the batter and let it soak for 5–10 seconds per side (longer for drier/staler bread, shorter for very soft bread). Lift and let excess drip back into the bowl; do not leave bread to soak until falling apart.

Heat the skillet

Place a heavy skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) to the pan. When the butter is melted and foaming and the surface shimmers but does not smoke, it's ready. Medium heat prevents burning while allowing interior to cook.

Cook the slices

Place the dipped bread slices in the skillet in a single layer (work in batches if needed). Cook until underside is golden brown, 2½–3 minutes, then flip and cook 2–3 minutes more until both sides are golden and the center is set. Adjust heat down slightly if the exterior browns too fast before the inside cooks. Add a little more butter between batches.

Transfer cooked French toast to a warm plate in a low oven (about 200°F / 95°C) to keep warm while finishing remaining slices.

Finish and serve

Dust the four slices with powdered sugar if using, top with fresh berries or fruit if desired, and serve immediately with maple syrup on the side.