French Toast Recipe

Make custard

In a shallow wide dish (a rimmed baking sheet or pie dish works well), whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully blended and slightly frothy.

If using very fresh bread, allow it to sit uncovered for 10–15 minutes so the slices absorb custard without becoming mushy. If bread is slightly stale, it will soak and hold even better.

Soak bread

Working with 1–2 slices at a time, place a slice of Texas toast in the custard and let it soak about 20–30 seconds per side, pressing gently so custard penetrates but not so long that it falls apart. For very thick or slightly stale slices, increase to 45 seconds per side.

Heat pan

While soaking second batch, place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Reduce heat to medium-low to avoid burning — you want a golden crust and fully set interior.

Place the soaked slices in the skillet without crowding (work in batches if needed). Cook 3–4 minutes on the first side until deep golden brown and set; flip and cook another 2–3 minutes until the second side is golden and the center feels springy. If slices are thick and custard-rich, cover pan for 30–60 seconds after flipping to help set the center, then uncover to re-crisp.

Add remaining butter (about 1 tablespoon) between batches to maintain a buttery surface. Transfer cooked slices to a wire rack or plate in a single layer to keep crust crisp while finishing remaining bread.

Arrange warm French toast on plates. Dust each serving liberally with powdered sugar (about 1/2 to 1 tablespoon per slice) using a fine mesh sieve or sifter so it looks even.

Serve immediately with maple syrup and optional fresh berries on the side. Adjust syrup and berries to taste.