French Toast Recipe

Make the custard

In a shallow wide bowl (large enough to dip bread), whisk together 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream (if using), 1 teaspoon vanilla extract, 1 teaspoon granulated sugar, 1 teaspoon ground cinnamon and a pinch of salt until smooth and slightly frothy.

Soak time

Allow the mixture to sit for 1 minute so the cinnamon blooms and sugar begins to dissolve. Stir again just before dipping bread.

Prepare bread

Lay 6 slices of thick bread (white or brioche) on a plate. If slices are very thick (over 1 inch), cut them in half horizontally so they soak through easily.

Dip the bread

One at a time, dip each slice into the custard for about 5–8 seconds per side, letting the custard soak in but not becoming soggy. Lift and let excess drip back into the bowl.

Heat the pan

Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not burn. Reduce heat slightly if the pan gets too hot.

Cook the slices

Place dipped bread slices in the hot skillet without crowding (work in batches if needed). Cook 2–3 minutes per side until golden brown and slightly puffed. Add the remaining 1 tablespoon butter between batches as needed. Adjust heat to medium-low to ensure the center cooks without burning the exterior.

Keep warm

Transfer cooked slices to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you finish remaining slices so all servings are hot together.

Prepare toppings

Slice 1 cup fresh strawberries and place them in a small bowl. Measure out maple syrup and powdered sugar so children can choose their favorites.

Serve

Serve 2 slices of French toast per child (serves 3). Top each plate with a spoonful of sliced strawberries, drizzle with 2 tablespoons maple syrup, and dust lightly with powdered sugar if desired. Let kids add extra syrup or fruit to taste.