French Toast Recipe
Recipe information
Make French Toast in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Custard
Bread & Assembly
To Serve (optional)
Custard
1. Make the custard
In a shallow wide bowl or pie dish large enough to hold a slice of bread flat, whisk together the eggs until frothy. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt. Whisk until fully combined and the sugar is dissolved. Taste and adjust cinnamon or vanilla if desired.
2. Rest (optional)
Let the custard sit for 5 minutes to let the flavors meld and the sugar fully dissolve. This step also helps the liquid come to room temperature, improving soak consistency.
Bread & Cooking
3. Prepare bread
If using very fresh bread, day-old or slightly stale bread works best — it soaks without falling apart. Slice bread about 3/4 to 1 inch thick. Place slices in a single layer on a rack or plate.
4. Soak slices
Working two to four slices at a time (depending on bowl size), lay a slice into the custard and let it soak 15–30 seconds per side for fresh bread, or up to 1 minute per side for thicker or drier bread. Turn once; you want the interior moistened but not falling apart. Allow excess to drip back into the bowl.
5. Heat pan
Place a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1 teaspoon neutral oil (oil helps prevent burning) and let butter melt and foam. Reduce heat slightly if the butter browns quickly.
6. Cook slices
Add soaked bread slices to the pan in a single layer without crowding. Cook 2.5–4 minutes per side, until deep golden brown and crisp on the edges. Flip gently with a spatula and cook the second side. If slices are browning too fast, lower the heat. Add additional butter (about 1 tablespoon) between batches as needed.
7. Keep warm
If cooking multiple batches, keep finished slices warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.
To Serve
8. Plate and garnish
Stack 2–3 slices per serving on plates. Dust with powdered sugar and top with fresh berries and a dollop of whipped cream if using. Serve with maple syrup on the side or drizzle about 1–2 tablespoons over each serving.
9. Storage
Leftover French toast can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven to restore crispness. Do not soak and store uncooked; cook then store.
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