French Toast Recipe
classic french toast on country white bread with fresh strawberries, blackberries, and a side of maple syrup.
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Ingredients
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Custard Mixture
Bread & Coating
Fruit & Toppings
Optional Garnish
Method
Custard Mixture
Whisk custard
In a shallow bowl or rimmed baking dish large enough to hold a slice of bread flat, crack the eggs and whisk until homogenous. Add the milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt. Whisk thoroughly until sugar is dissolved and mixture is uniform and slightly frothy, about 30–45 seconds.
Set the custard mixture aside for 5 minutes so flavors meld. Stir once before dipping bread.
Bread & Cooking
Prepare bread
Arrange the thick-sliced country white bread on a work surface. If slices are especially fresh and soft, toast them lightly on one side or let them sit for 10 minutes so they absorb custard without falling apart.
Dip slices
Working one at a time, submerge a bread slice in the custard for 10–15 seconds per side for thick slices (adjust to 5–8 seconds per side for thinner slices). Allow excess custard to drip back into the bowl; do not leave bread soaking so it becomes soggy. Place dipped slices on a plate while you heat the pan.
Heat pan
Place a large skillet or griddle over medium heat. Add the unsalted butter and neutral oil. Heat until butter is melted and begins to foam but not brown, about 1–2 minutes. The oil raises the burn point so butter doesn't burn.
Cook French toast
Cook 2–3 slices at a time without crowding the pan. Cook until bottoms are golden brown and set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, another 2–3 minutes. Adjust heat down slightly if browning too fast. Transfer finished slices to a warm plate and keep loosely tented with foil while you cook remaining slices.
If making large batches, keep cooked French toast on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while finishing the rest.
Fruit & Serving
Prepare fruit
Rinse strawberries and blackberries under cold water. Hull and halve the strawberries; leave blackberries whole. Gently pat dry with paper towels so they don't water down the plate.
Plate
Stack 2 slices per serving (or 1–2 depending on appetite) on each plate. Spoon a generous handful of mixed strawberries and blackberries alongside or on top of the French toast.
Finish and serve
Warm the maple syrup briefly if desired (10–15 seconds in microwave). Drizzle maple syrup over the French toast or serve on the side. Dust lightly with powdered sugar if using and garnish with mint leaves. Serve immediately while warm.