Thick Sliced French Toast Recipe

Make the custard

In a large, shallow bowl or baking dish wide enough to hold a slice of bread flat, crack the eggs and whisk until smooth. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk thoroughly until sugar is dissolved and mixture is homogeneous and slightly frothy (about 30 seconds).

Taste a drop of the custard (careful, not hot) and adjust sweetness or cinnamon if desired. Set the custard aside near the stove for dipping.

Prepare the bread

If your bread is very fresh and soft, let the slices sit uncovered for 30–60 minutes to dry slightly or toast briefly in a 300°F (150°C) oven for 8–10 minutes to help them absorb custard without falling apart. For day-old bread this step is optional.

Soak the slices

Working one slice at a time, lay a slice flat in the custard. Let it soak for 20–30 seconds on the first side, then flip and soak the second side for 15–20 seconds. For very thick slices or drier bread, press gently to help the custard penetrate the center, or increase soak time by 10–15 seconds per side. Do not leave slices so long they become mushy—bread should be saturated but holding shape.

Preheat pan or griddle

Place a large skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and foam but not brown. If cooking multiple batches, keep remaining butter nearby and add between batches.

When the butter is foaming and pan is hot (a drop of water should sizzle), transfer a soaked slice to the skillet. Cook without moving for 3–4 minutes until the bottom is deep golden-brown. Reduce heat slightly if the exterior is browning too quickly before the center cooks.

Flip the slice and add an additional 1/2 tablespoon butter to the pan if needed. Cook the second side 2.5–4 minutes until golden and cooked through. Internal texture should be custardy, not raw. Repeat with remaining slices, adding butter as needed (about 1 tablespoon per slice total). Keep finished slices on a baking sheet in a 200°F (95°C) oven to keep warm while you finish the batch.

Stack 1–2 thick slices per plate. Dust with powdered sugar, sprinkle fresh berries and toasted nuts if using, and serve immediately with warm maple syrup on the side.

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in a skillet over medium-low heat to restore crisp edges.