Classic French toast with custardy interior and golden exterior. This recipe uses proper custard technique and bread selection for restaurant-quality results.
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12 items
Make custard mixture by whisking together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in shallow dish or pie plate until smooth and well combined. Make sure sugar is dissolved and mixture is uniform pale yellow color
Prepare bread by letting fresh slices sit out for 1-2 hours to stale slightly, or toast lightly for 1 minute if needed. Day-old bread is ideal because it absorbs custard better without becoming soggy
Soak bread slices by working with 2 at a time, dipping each into custard and turning to coat both sides. Let soak for 20-30 seconds per side, pressing gently so bread absorbs custard thoroughly. Bread should be saturated but not falling apart. Transfer soaked slices to wire rack or plate
Preheat large non-stick skillet or griddle over medium heat (about 160-175°C/325-350°F). Add 1 tbsp butter and let melt until foaming but not brown. Swirl pan to coat evenly with melted butter
Cook first batch by placing 2-3 soaked bread slices in pan, leaving space between them. Cook for 3-4 minutes without moving until bottom is deep golden brown and slightly crispy. Press gently with spatula to test if set
Flip slices carefully with wide spatula and cook second side for 2-3 minutes until golden brown and French toast feels firm when gently pressed. Interior should be custardy but fully cooked, not runny
Transfer cooked French toast to wire rack on baking sheet in oven preheated to 95°C (200°F) to keep warm. Add another tbsp butter to pan and repeat soaking and cooking process with remaining bread slices
Serve by arranging 2 slices of French toast on each plate. Dust with powdered sugar if using. Top with fresh berries if desired. Drizzle generously with warm maple syrup and serve while hot for best texture
