French Toast Recipe

Make egg custard

In a wide, shallow bowl or baking dish large enough to hold a slice of bread, crack the eggs and whisk lightly until yolks and whites are combined.

Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine salt to the eggs. Whisk until the sugar is mostly dissolved and the mixture is homogenous and slightly frothy, about 30–45 seconds.

Taste a tiny drop (optional) and adjust sweetness or cinnamon if desired. Set the custard aside at room temperature while you prepare the pan and bread. For thicker custard flavor, refrigerate for up to 30 minutes, but bring back to room temperature before dipping bread.

Prepare bread

If using very fresh bread, dry the slices slightly by leaving them uncovered on a rack for 15–30 minutes or lightly toasting them for 30–60 seconds per side. This helps the custard soak in without falling apart.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of the unsalted butter and swirl to coat the surface. Lower heat to medium-low — you want the pan hot enough to brown but not burn.

Dip and cook

Holding a slice of bread on its short edge, dip one side into the custard for about 5 seconds, then flip and dip the other side for 5 seconds. For very dry or stale bread, you may soak 10–15 seconds per side. Let excess custard drip back into the bowl.

Place the custard-coated slice into the preheated skillet. Cook until the bottom is golden brown and set, about 2–3 minutes. Meanwhile add another 1 tablespoon butter to the pan before cooking the second piece (adjust as needed so the pan is lightly buttered). Flip and cook the other side until golden and cooked through, about 1.5–2 minutes more. Repeat with remaining slices, adding the remaining 1 tablespoon butter as needed.

If slices are browning too quickly before the center sets, lower the heat slightly and cover the pan for 30–60 seconds to finish cooking through without overbrowning.

Transfer cooked French toast to a warm plate or a sheet pan in a low oven (90–100°C / 200–210°F) to keep warm while finishing the batch.

Dust with powdered sugar, top with fresh berries and serve with maple syrup alongside. Serve immediately for best texture — crisp edges, tender custardy center.

Leftovers: store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 175°C (350°F) oven for 6–8 minutes or in a toaster oven until warmed and crisp.