French 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.
Ingredients
- 8 thick slices brioche or challah bread, day-old
- 4 large eggs
- 180 mlheavy cream
- 60 mlwhole milk
- 2 tbspgranulated sugar
- 1 tsppure vanilla extract
- 1 tspground cinnamon
- 0.25 tspground nutmeg
- 0.25 tspsalt
- 60 gunsalted butter
- 4 tbspmaple syrup
- 200 gfresh berries
- 30 gpowdered sugar
Method
- 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.
- 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.
- 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.
- 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.
- Keep finished slices warm in a 90°C (200°F) oven on a wire rack while cooking the rest.
- 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.
FAQ
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.
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.
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.
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.
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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Comments (1)
Timing is everything with french toast. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.