Description
This Perfect French Toast recipe transforms thick-cut brioche or challah bread into a golden, crispy, and fluffy breakfast delight. With a rich custard mixture of eggs, whole milk, heavy cream, cinnamon, and vanilla, each slice is pan-fried to perfection. Served warm with maple syrup and powdered sugar, it’s an easy, classic brunch favorite with a comforting French-American touch.
Ingredients
Scale
Bread
- 6 slices thick-cut bread (such as brioche or challah)
Custard Mixture
- 4 large eggs
- 1 cup whole milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Cooking and Serving
- Butter or oil for frying
- Maple syrup for serving
- Powdered sugar for serving
Instructions
- Prepare the custard mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, ground cinnamon, vanilla extract, and salt until smooth and well combined to create a flavorful custard for soaking the bread.
- Heat the skillet: Preheat a large skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking and add richness.
- Soak the bread slices: Dip each slice of bread into the custard mixture, coating both sides evenly but not allowing the bread to soak completely. Allow any excess mixture to drip off to avoid sogginess.
- Cook the French toast: Place the soaked bread slices onto the hot skillet and cook for 2 to 3 minutes on each side, or until the slices are golden brown and slightly crispy on the outside while soft and custardy inside.
- Keep warm and serve: Transfer cooked slices to a plate and repeat soaking and frying with remaining bread. To keep warm when cooking in batches, place finished slices in a 200°F oven until ready to serve. Serve warm with maple syrup, powdered sugar, or fresh fruit for a delicious breakfast treat.
Notes
- For extra flavor, add a pinch of nutmeg to the custard mixture or swap vanilla extract for almond extract.
- Day-old bread works best as it holds up better when soaked without falling apart.
- Use a thick-cut bread like brioche or challah for the best texture and flavor.
- Keep cooked French toast warm in a 200°F oven while finishing the batch to maintain crispiness.
