Golden French Toast (Print Version)

Golden, custardy bread slices pan-fried to perfection with sweet toppings.

# What You Need:

→ Custard Base

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream

→ Flavorings

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup for serving
11 - Powdered sugar for dusting
12 - Fresh berries or fruit

# Directions:

01 - Whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a large mixing bowl until fully combined and smooth.
02 - Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
03 - Dip each bread slice into the egg custard mixture, allowing it to absorb for a few seconds on each side. Avoid oversoaking to prevent sogginess.
04 - Transfer soaked bread slices to the hot skillet. Cook for 2 to 3 minutes per side until golden brown and cooked through. Add remaining butter as needed between batches.
05 - Remove cooked French toast from the pan and transfer to serving plates. Repeat with remaining bread slices. Serve warm with maple syrup, powdered sugar dusting, and fresh berries if desired.

# Expert Suggestions:

01 -
  • It transforms everyday ingredients into something that feels like a restaurant breakfast but comes together in twenty minutes
  • The custard ratio creates that perfect custard interior without making the bread soggy or falling apart
  • Dayold bread gets a second life, making this the best way to use up slightly stale loaves
02 -
  • Fresh bread will turn into mush, so use bread thats at least one day old for the best texture
  • Letting the soaked bread sit for too long before cooking makes it fall apart, so work quickly once dipped
  • Medium heat is crucial, too high and the outside burns before the inside cooks through
03 -
  • Let your bread sit out overnight if possible, the slight drying makes all the difference
  • Warm your maple syrup slightly before serving so it flows beautifully over every bite
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