USAFrench Toast
Thick-cut brioche soaked in a rich custard of eggs, cream and warm spices, then pan-fried in butter until deeply golden. A luxurious American breakfast that takes just minutes to make.
What you'll need
Ingredients
- 8See recipes with thick slices brioche or challah bread
thick slices brioche or challah bread (3cm thick), day-old
i - 4See recipes with large eggs
large eggs
i - 180 mlSee recipes with heavy cream
heavy cream
i - 60 mlSee recipes with whole milk
whole milk
i - 2 tbspSee recipes with granulated sugar
granulated sugar
i - 1 tspSee recipes with pure vanilla extract
pure vanilla extract
i - 1 tspSee recipes with ground cinnamon
ground cinnamon
i - 0.25 tspSee recipes with ground nutmeg
ground nutmeg
i - 0.25 tsp
- 60 gSee recipes with unsalted butter
unsalted butter
i - 4 tbspSee recipes with maple syrup
maple syrup
i - 200 gSee recipes with fresh berries
fresh berries, for serving
i - 30 gSee recipes with powdered sugar
powdered sugar, for dusting
i
How to make it
Instructions
- 1
Whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg and salt in a shallow wide dish until completely smooth and no streaks of egg white remain.
- 2
Dip each slice of bread into the custard, letting it soak for 30–45 seconds per side. Day-old bread absorbs the custard better without falling apart. The bread should feel heavy and fully saturated but not soggy.
- 3
Heat a large skillet or griddle over medium heat. Add 15g butter and swirl to coat. When the butter foam subsides and turns faintly golden, the pan is ready.
- 4
Cook French toast in batches, 2–3 slices at a time, for 3–4 minutes per side until deeply golden brown and caramelized. Adjust heat as needed — if browning too fast the inside won't cook through. Add fresh butter for each batch.
- 5
Keep finished slices warm in a 90°C (200°F) oven on a wire rack while cooking the rest.
- 6
Dust generously with powdered sugar. Serve with warm maple syrup and fresh berries. A dollop of crème fraîche or whipped cream takes it over the top.
Frequently Asked Questions
What is the best bread for French toast?
Thick-sliced brioche or challah gives the richest, most custardy result. A day-old baguette or country bread also works well — slightly stale bread absorbs the egg mixture better without falling apart.
Can I make French toast without eggs?
Yes — blend silken tofu with plant milk, vanilla, and cinnamon for an egg-free custard. The texture will be slightly different but still delicious. Thick sourdough works best for this version.
How do I keep French toast warm while cooking in batches?
Place finished slices on a baking tray in an oven set to 90–100°C. They will stay warm and crisp for up to 20 minutes without drying out.
Can I prepare French toast the night before?
Yes — soak the bread slices in the egg mixture, place them in a single layer in a covered dish, and refrigerate overnight. Cook them straight from the fridge the next morning.
Why is my French toast soggy in the middle?
The pan was not hot enough or the bread soaked too long. Use medium-high heat, cook each side for 2–3 minutes until golden, and reduce soaking time for very soft bread.
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