French Toast Recipe
Make French Toast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Bread & Assembly
To Serve (optional)
Method
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.