French Toast Recipe
Make French Toast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Custard
Bread & Coating
To Serve (optional)
Method
Custard
- 1
Make the custard
In a wide shallow bowl or pie dish large enough to fit a slice of bread, whisk together 4 large eggs until smooth. Add 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Whisk until fully combined and slightly frothy. Taste and adjust sweetness or cinnamon if desired.
- 2
Rest (optional)
Let the custard rest 5 minutes to allow flavors to meld and sugar to dissolve; whisk again before dipping bread.
Bread & Cooking
- 3
Prepare the bread
If using fresh bread, day-old slices (8 slices, about 3/4–1-inch thick) hold up better; if bread is very fresh and soft, dry slices on a rack at room temperature for 30 minutes or lightly toast for 30–60 seconds per side. This helps the bread absorb custard without falling apart.
- 4
Soak the bread
Working with one slice at a time, submerge the bread in the custard for about 10–15 seconds per side for thick slices (longer — up to 30 seconds — if using very dry, stale bread). Flip and ensure both sides are coated but not falling apart. Allow excess custard to drip back into the dish for a few seconds.
- 5
Heat the pan
Place a large skillet or griddle over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Heat until the butter foams but does not brown and the pan is hot — a drop of custard should sizzle gently on contact.
- 6
Cook the first side
Place 2–3 soaked slices in the hot skillet without crowding (cook in batches). Cook until golden brown and set on the bottom, about 3–4 minutes. Reduce heat slightly if the exterior browns too quickly before the center cooks.
- 7
Finish the second side
Add another 1 tablespoon butter to the pan if needed for remaining batches. Flip each slice and cook the second side until golden and cooked through, another 2–3 minutes. Internal texture should be custardy but not raw.
- 8
Keep warm
Transfer finished slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batches so all servings are served hot.
To Serve
- 9
Plate and garnish
Arrange 1–2 slices per person on plates. Dust with 2 tablespoons powdered sugar and scatter fresh berries (about 1 cup total) over or beside the toast. Serve with maple syrup (about 1/2 cup for the batch) on the side or lightly drizzle over each portion.
- 10
