French Toast Recipe

Make the custard

In a wide, shallow bowl or pie dish large enough to hold one slice of bread at a time, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and fine salt until homogenous and slightly frothy (about 30–45 seconds).

Let the custard rest for 5 minutes to allow flavors to meld while you heat the pan.

Prepare bread

If using day-old bread, arrange slices on a rack. If bread is very fresh, toast lightly on both sides so it absorbs custard without falling apart. Trim crusts only if desired.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 tablespoon vegetable oil. Heat until butter foams and the pan is hot but not smoking (about 2–3 minutes).

Soak and cook slices

Working one or two slices at a time (depending on pan size), press a slice into the custard, letting it soak for about 10–15 seconds per side. Do not oversoak—bread should be saturated but still hold its shape. Lift the slice, let excess custard drip back into the dish, and place into the hot skillet. Cook until deep golden brown, about 2–3 minutes per side, adjusting heat as needed to prevent burning. Add remaining 2 tablespoons butter as needed between batches.

Repeat with remaining slices, wiping pan clean and re-greasing if necessary to maintain even browning. Total cook time for all slices will be about 12–16 minutes.

Keep cooked slices warm in a 200°F (95°C) oven on a baking sheet while you finish remaining slices.

Serve 2 slices per person topped with a dusting of powdered sugar, fresh berries, and warm maple syrup on the side.