USA · Breakfast and Brunch

French Toast

Thick-cut brioche soaked in a rich custard of eggs, cream and warm spices, then pan-fried in butter until deeply golden.

20 min✻4 servings✻390 kcal
French Toast

Ingredients

  • thick slices brioche or challah bread, day-old8
  • large eggs4
  • heavy cream180 ml
  • whole milk60 ml
  • granulated sugar2 tbsp
  • pure vanilla extract1 tsp
  • ground cinnamon1 tsp
  • ground nutmeg0.25 tsp
  • salt0.25 tsp
  • unsalted butter60 g
  • maple syrup4 tbsp
  • fresh berries200 g
  • powdered sugar30 g

Method

  1. 1Whisk 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. 2Dip 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. 3Heat 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. 4Cook 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. 5Keep finished slices warm in a 90°C (200°F) oven on a wire rack while cooking the rest.
  6. 6Dust 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.