Description
Follow our foolproof guide to making the best French toast, achieving a perfect crispy, buttery exterior and a rich, custardy center every time. This recipe is ideal for weekend breakfasts or special brunches.
Ingredients
Scale
- 8 slices thick bread (Challah or Brioche work best)
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons butter, for cooking
Instructions
- Prepare your bread: Use bread that is slightly stale or dried out; this helps it absorb the custard without becoming soggy. Cut bread into 3/4-inch thick slices if needed.
- Make the custard: In a shallow dish, whisk together the eggs, heavy cream, milk, vanilla extract, cinnamon, nutmeg, and salt until fully combined. This mixture creates the rich, custardy center you want.
- Soak the bread: Dip each slice of bread into the custard mixture. Let it soak for about 15 to 20 seconds per side. You want the bread saturated but not falling apart.
- Heat the griddle: Place a large skillet or griddle over medium-low heat. Add about 1/2 tablespoon of butter and let it melt and coat the surface. Cooking low and slow is a key secret for a custardy center.
- Cook the toast: Place the soaked bread slices onto the hot griddle, ensuring they do not touch. Cook for 4 to 5 minutes per side until golden brown and crisp on the edges.
- Add more butter as needed between batches.
- Serve immediately with your favorite toppings like maple syrup or fresh fruit.
Notes
- For the crispiest edges, use a mixture of butter and a small amount of neutral oil when cooking.
- If you want an extra rich flavor, substitute half of the milk with half-and-half.
- This recipe works best with day-old bread; fresh bread often becomes too soft.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 350
- Sugar: 12
- Sodium: 350
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 14
- Cholesterol: 180