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, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and slightly frothy. Taste and adjust cinnamon or vanilla if desired.

Preheat for soaking

Set the custard aside while you preheat the pan. For best texture, let the custard rest 5 minutes so the sugar dissolves and flavors meld.

Prepare the bread

If slices are very fresh and soft, slightly stale them in a single layer on a rack or under a low oven (250°F / 120°C) for 10 minutes — this helps them soak without falling apart. Cut each slice diagonally into two triangles if you want six triangles from three slices, or cut six slices into triangles if using six slices as listed.

Soak the bread

Working 1–2 slices at a time, press a bread slice into the custard and let it absorb for 10–20 seconds per side (longer for thicker/staler slices). Do not oversoak to the point it becomes mushy; bread should be saturated but still hold its shape. Transfer to a wire rack while you finish soaking remaining slices.

Heat the pan

Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and the optional 1 tsp oil (oil raises the smoke point so butter won’t burn). When butter foams and begins to turn pale gold, the pan is ready.

Cook the French toast

Add soaked bread slices in a single layer without crowding (work in batches if needed). Cook 2½–3 minutes per side, until deep golden brown and slightly crisp at the edges. Flip carefully with a spatula and cook the second side. Add more butter between batches as needed.

Keep warm

If cooking multiple batches, keep finished toast warm on a baking sheet in a 200°F (95°C) oven set on the middle rack while you finish the rest.

Serve

Arrange three slices (or six triangles) per serving on plates. Dust with powdered sugar using a fine sieve. Serve immediately with warm maple syrup and optional fresh berries or banana slices on the side.

Notes

For a richer flavor, substitute half the milk with orange juice for a citrusy twist or add 1–2 tablespoons of orange liqueur to the custard. To make ahead, you can soak bread, arrange on a baking sheet, cover, and refrigerate up to 8 hours; cook from chilled, adding an extra 30–60 seconds per side.