Golden French Toast

The smell of cinnamon hitting warm butter still takes me back to Sunday mornings at my grandmother house, where French toast was less a recipe and more a weekend ritual. I watched her dip each slice with this casual confidence, no measuring cups in sight, just knowing when the bread had drunk enough custard to become something magical. Years later, standing in my own kitchen with slightly stale brioche and a bowl of whisked eggs, I finally understood that the difference between good French toast and great French toast is patience and the right bread.

Last winter, my friend Sarah came over after a rough week at work, and I made a double batch. We sat at the kitchen table in our pajamas, snow falling outside the window, eating French toast with way too much maple syrup and talking about everything and nothing until the sun came up. Food has this way of turning a regular Tuesday into something you remember.

Ingredients

• 4 large eggs: The structure of your custard, room temperature eggs whisk better and incorporate more evenly
• 1 cup whole milk: Creates that creamy custard texture, though cream makes it even more luxurious
• 2 tbsp heavy cream: Completely optional but adds such richness that you might never skip it again
• 1 tbsp granulated sugar: Helps the exterior caramelize and adds subtle sweetness throughout
• 1 tsp pure vanilla extract: Use the good stuff here, it makes a difference you can taste
• 1/2 tsp ground cinnamon: Warm spice that makes everything smell like comfort
• Pinch of salt: Balances the sweetness and wakes up all the flavors
• 8 slices dayold brioche or challah: Thick, sturdy bread that absorbs custard without turning into mush
• 2 tbsp unsalted butter: For frying, adds flavor and creates that golden crust we all want
• Maple syrup and fresh berries: The finishing touches that make it feel like a special occasion

Instructions

Whisk your custard base:

In a large bowl, beat eggs, milk, cream, sugar, vanilla, cinnamon, and salt until completely smooth and no streaks remain

Heat your pan properly:

Melt butter in a skillet over medium heat until it foams slightly, adjusting if it browns too fast

Dip with confidence:

Cook each slice for 2 to 3 minutes per side until deep golden brown and set in the center

Keep them warm:

Transfer cooked slices to a plate and repeat with remaining bread, adding butter as needed

Serve immediately:

Top with maple syrup, powdered sugar, and fresh berries while still hot from the pan

Save

My son now requests this for breakfast on special occasions, and watching him flip his first slice last weekend made me realize that recipes really are just stories we pass down, one meal at a time.

Getting That Perfect Soak

The trick is finding the sweet spot between under soaked and over saturated. I count to five on each side, sometimes three for thinner slices, and the bread should feel heavy but not falling apart when lifted from the custard.

Temperature Secrets

Start with a cold pan and let the butter melt slowly so you can judge the heat. If the butter instantly bubbles and browns, your pan is too hot and you will end up with burnt edges and raw centers.

Making It Your Own

Once you have the basic method down, French toast becomes a canvas. Add orange zest to the custard, swap cinnamon for nutmeg, or stuff slices with cream cheese before soaking for a stuffed version that feels like dessert.

• Try brioche for the richest result or sourdough for a tangy contrast
• A splash of rum or amaretto in the custard makes this feel downright fancy
• Leftovers reheat surprisingly well in the toaster oven for a quick weekday breakfast

Save

Some mornings call for elaborate breakfasts, but the best ones are just good food, hot coffee, and someone to share it with.

Recipe FAQs

→ Why use day-old bread for French toast?

Day-old or slightly stale bread has a firmer texture that absorbs the egg custard without falling apart. Fresh bread contains too much moisture and can become mushy when soaked. Brioche, challah, or thick-cut white bread work exceptionally well.

→ What's the secret to getting crispy edges?

Cooking over medium heat with enough butter ensures even browning and crispy edges. Don't rush the process—let each side cook for 2–3 minutes to develop that golden crust. Adding a small amount of heavy cream to the custard also helps create a richer exterior.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with oat milk, almond milk, or coconut milk. Use plant-based butter or coconut oil for cooking. The texture will still be delicious, though slightly different from the traditional version.

→ How do I prevent soggy French toast?

Avoid oversoaking the bread—just a quick dip on each side is sufficient. Pat the bread gently with paper towels before cooking if needed. Also, ensure your skillet is properly preheated so the custard sets immediately upon contact.

→ What toppings work best?

Classic maple syrup is essential, but try powdered sugar for a bakery-style finish. Fresh berries, sliced bananas, or warm fruit compote add brightness. For indulgence, a dollop of whipped cream or a sprinkle of chocolate chips works wonderfully.

→ Can I double this recipe for a crowd?

Absolutely. Make a larger batch of the custard mixture and keep cooked slices warm in a 200°F oven while you finish the rest. Use a griddle instead of a skillet to cook multiple slices simultaneously.