French Toast Recipe

Combine wet and dry

In a shallow wide bowl or baking dish large enough to fit a slice of bread, crack in the eggs and whisk lightly until combined and slightly frothy.

Add the whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt to the eggs. Whisk thoroughly until sugar is dissolved and mixture is homogeneous. Taste and adjust cinnamon or sugar as desired.

Let the custard sit for 5 minutes while you prepare the bread — this helps hydrate the cinnamon and vanilla flavors.

Prepare bread

If using day-old bread, cut 8 slices about 3/4–1 inch thick. If the bread is very fresh and soft, consider toasting lightly or leaving in a single layer on a rack for 15–30 minutes to dry slightly so it absorbs custard without falling apart.

Soak slices

Working one slice at a time, submerge the bread in the custard for about 10–20 seconds per side for fresh bread, or 30–45 seconds per side for slightly stale/thicker slices. Press gently so custard soaks into the crumb but avoid turning the slice into mush. Let excess drip off for a few seconds.

Heat pan

Place a large skillet or griddle over medium heat. Add the unsalted butter and neutral oil. The oil raises the butter's smoke point and helps even browning. Heat until the butter foams and just begins to brown slightly but not burn.

Cook the soaked slices in batches (do not overcrowd). Place each soaked slice in the skillet and cook 2½–4 minutes per side, depending on thickness and heat, until golden brown and crisp on the outside and cooked through inside. Adjust heat as needed so the interior cooks without burning the exterior.

Transfer cooked French toast to a warm oven (about 200°F / 95°C) on a baking sheet to keep warm while you finish remaining slices.

Stack 2 slices per serving on plates. Dust with powdered sugar, scatter fresh berries on top or to the side, and drizzle with warm maple syrup. Serve immediately.

Leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a toaster oven until warm and crisp.