Classic French Toast
A golden, custard-soaked delight that’s crispy on the outside, soft on the inside, and endlessly versatile. Perfect for breakfast or brunch with family and friends.
Equipment
- Large mixing bowl
- Whisk
- Shallow dish (for dipping bread)
- Large skillet or griddle
- Spatula
Ingredients
For the Custard:
- 4 large eggs
- 1 cup whole milk or milk alternative
- 1/4 cup heavy cream optional for extra richness
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- Pinch of salt
For the Bread:
- 8 slices of thick-cut bread brioche, challah, or French bread
For Cooking:
- 2 tbsp butter or a mix of butter and oil for even browning
For Toppings (Optional):
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup
- Whipped cream
Instructions
Prepare the Custard:
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until smooth. Pour into a shallow dish for easy dipping.
Prepare the Bread:
- If using fresh bread, lightly toast the slices to dry them out.
Soak the Bread:
- Dip each slice into the custard for 10–15 seconds per side, ensuring it’s well-coated but not overly saturated.
Cook the French Toast:
- Heat a skillet or griddle over medium heat. Add a pat of butter and cook the soaked bread slices in batches for 2–3 minutes per side, or until golden brown and slightly crispy.
Serve and Garnish:
- Plate the French toast and garnish with powdered sugar, fresh berries, whipped cream, or maple syrup.
Notes
Use stale bread for best results—it absorbs custard without falling apart.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.