French Toast Platter Recipe

Prepare custard

In a large bowl or shallow half-sheet pan, whisk together 10 eggs, 3 cups whole milk, 1/2 cup heavy cream, 4 tablespoons sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, and 1 teaspoon fine salt until smooth and homogenous.

Soak bread

Arrange bread slices in a single layer (you may work in batches). Pour or ladle the custard over the slices, letting each slice soak 20–30 seconds per side until well saturated but not falling apart. For thicker brioche, allow up to 45 seconds per side.

Cook French toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and a little vegetable oil to coat (repeat as needed). When shimmering, add soaked slices in a single layer without overcrowding. Cook 3–4 minutes per side until deep golden brown and cooked through. Transfer to a sheet pan and keep warm in a 200°F (95°C) oven while you cook remaining batches. Total butter use about 6 tablespoons; add oil as needed to prevent burning.

Finish & serve

Dust with powdered sugar if using and serve with warm maple syrup. For a platter, stack or fan the slices on a large serving tray and keep in a warm oven until ready to serve.

Beat eggs

Crack 40 eggs into a very large mixing bowl or into two bowls for manageability. Add 2 cups whole milk, 2 teaspoons kosher salt, and 2 teaspoons freshly ground black pepper. Whisk vigorously until mixture is uniform and slightly frothy.

Cook eggs in batches

Heat a large nonstick skillet or griddle over medium-low heat. Add about 1 tablespoon of butter per skillet batch (total about 8 tablespoons across batches). Pour in enough egg mixture to make a thin layer that will still scramble easily (work in multiple pans or sequential batches to avoid overcrowding). Using a rubber spatula, stir gently and continuously, scraping cooked egg from the bottom and folding it into the soft curds. Cook slowly — about 6–8 minutes per large batch — until eggs are just set but still moist. Remove to a warm holding pan; the residual heat will finish them. Repeat until all eggs are cooked.

Finish

Stir in chopped chives if using. Taste and adjust seasoning. Keep eggs covered and warm in a 200°F (95°C) oven until serving, stirring once before plating to fluff.

Oven-bake method (recommended for large quantities)

Preheat oven to 400°F (200°C). Line two rimmed baking sheets with foil and place wire racks on the sheets. Arrange bacon slices in a single layer on the racks (do not overlap). If making candied bacon, sprinkle brown sugar evenly over strips and press lightly. Bake 15–20 minutes until crisp to your preference, rotating pans front-to-back halfway through. Drain on paper towels and keep warm in a low oven.

Skillet method (alternative)

For smaller batches, cook bacon in a skillet over medium heat, turning occasionally until crisp, 8–12 minutes. Drain on paper towels. If cooking many slices, work in batches and keep finished bacon warm in a 200°F (95°C) oven.

Pan-fry method

Heat a large skillet over medium heat and add 1–2 tablespoons vegetable oil if your sausages are lean. Add sausage links in a single layer without crowding. Cook 12–15 minutes, turning occasionally so they brown evenly and reach an internal temperature of 160°F (71°C). Transfer to a tray and keep warm in a 200°F (95°C) oven.

Oven-bake method (recommended for many links)

Preheat oven to 400°F (200°C). Arrange sausage links on a rimmed baking sheet. Bake 18–22 minutes, turning once, until evenly browned and internal temperature reaches 160°F (71°C).