French Toast Recipe

Prepare custard

In a wide, shallow bowl or pie dish whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon and fine salt until fully combined and slightly frothy.

Preheat pan

Place a large nonstick or cast-iron skillet over medium heat. Add the unsalted butter and neutral oil; heat until butter is melted and foamy but not browned, about 1–2 minutes.

Soak and cook bread

Working 2 slices at a time, submerge each slice into the custard for 10–15 seconds per side (longer if bread is very fresh; up to 30 seconds for very thick slices). Let excess drip off, then place into the hot skillet. Cook until golden brown and set on the first side, about 2–3 minutes, then flip and cook 1.5–2 minutes more until golden and cooked through. Adjust heat as needed to avoid burning. Repeat with remaining slices, adding a little more butter/oil to the pan if needed.

Keep warm

Transfer finished slices to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest.

Prepare fruit: hull and quarter the strawberries, slice the banana thinly, and rinse the blueberries. Place all fruit in a small bowl and toss with the lemon juice and maple syrup (if using) to macerate lightly. Let sit for 5–10 minutes while the toast finishes so juices form.

Make whipped cream

Chill a medium mixing bowl and whisk (or beaters) for a few minutes if possible. Pour in heavy whipping cream, powdered sugar and vanilla extract. Whisk or beat on medium-high until soft peaks form, about 2–3 minutes. Do not overbeat; stop when cream holds soft peaks.

Assemble and serve: Stack or arrange 2 slices of French toast per plate. Spoon a generous portion of the macerated fresh fruit over the toast, add a dollop of fresh whipped cream, and dust lightly with confectioners' sugar. Serve immediately with extra maple syrup on the side if desired.