French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough to hold a slice of brioche, whisk together the 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until combined and slightly frothy.

Soak the brioche

Preheat a large nonstick or cast-iron skillet over medium heat. Working with one slice at a time, lay a slice of brioche in the custard and let it soak 15–20 seconds per side — you want it saturated but not falling apart. Lift and let excess drip back into the bowl.

Cook the French toast

Add 1 tablespoon of butter to the preheated skillet and swirl to coat. Place 2–3 soaked slices in the pan without crowding. Cook 2½–3 minutes on the first side until golden brown and set, then flip and cook another 2–3 minutes until golden and cooked through. Reduce heat to medium-low if browning too quickly. Transfer cooked slices to a warm oven (100–120°C / 210–250°F) on a tray to keep warm while you cook remaining slices, adding the remaining 1 tablespoon butter as needed between batches.

Pan-fry the bacon

While the French toast is cooking (or first, if you prefer), place the 8 slices of streaky bacon in a cold skillet in a single layer and set over medium heat. Cook, turning occasionally, until browned and crisp to your liking, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain.

Optional maple glaze

For glazed bacon, after draining briefly, brush each slice lightly with the 2 teaspoons maple syrup and return to the hot skillet for 15–30 seconds per side to set the glaze, or place glazed slices on a baking sheet and broil on high for 45–60 seconds while watching closely.

Stack 2 slices of warm French toast per plate, top with 1–2 slices of glazed or plain bacon, a pat of softened butter if using, a drizzle of maple syrup (about 2–3 tablespoons per serving), and a sprinkle of powdered sugar and fresh berries if desired.

Serve immediately while everything is warm.