Perfect French Toast
- PREP 10min
- COOK 20min
- TOTAL 30min
This is our family’s all-time favorite French toast recipe! It’s easy to make, and the vanilla cream custard is absolutely delicious. Use day-old bread (or slightly stale) for the best results. It’s sturdier and won’t crumble or fall apart in the custard or while cooking. French, Italian, brioche, or challah bread are all fantastic choices!
You Will Need
6 large eggs
¾ cup whole milk (177ml)
⅓ cup heavy cream (78ml)
1 ½ teaspoons vanilla extract
¼ teaspoon fine sea salt
8 slices day-old bread, ¾- to 1-inch-thick
3 tablespoons butter, plus more for serving
Optional toppings: Powdered sugar, maple syrup, berries, whipped cream, cinnamon sugar
Directions
1Prep: Heat the oven to 200°F (93°C). Line two baking sheets with parchment paper. Place one baking sheet in the oven to keep cooked batches warm, and keep the other on the counter for holding the soaked bread. You’ll also need a large baking dish for soaking the bread.
2Make the custard: In a medium bowl, whisk together the eggs, milk, cream, vanilla extract, and a pinch of salt until well blended.
3Soak the bread: Arrange the bread slices in a large baking dish (it’s okay if they overlap). Pour the egg mixture over the top, then flip and move them around to coat evenly. When the bread is soaked but not yet mushy, transfer it to the baking sheet on the counter. Softer breads like brioche will soak more quickly than sturdier breads like French bread.
4Cook: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. Working in batches, cook a few slices of soaked bread at a time until golden and cooked through, 2 to 3 minutes per side.
5Keep warm: Transfer the cooked French toast to the baking sheet in the warm oven while you finish the remaining slices. Add more butter to the pan as needed between batches. If the butter is browned in the pan, wipe it down before cooking the next batch.
Adam and Joanne's Tips
- Storing: Cook bread slices lasts in an airtight container in the fridge for 3 days or can be frozen for up to 2 months. To freeze, cool it on a wire rack and place it onto a baking sheet. Freeze until hard, then transfer to a freezer bag or container and freeze. Reheat in a toaster oven or cook in a pan with melted butter.
- Dairy-free substitute: Use creamy non-dairy milk like cashew, soy, coconut, oat, or almond milk.
- Egg substitute: Use aquafaba (liquid from chickpeas), flax eggs, or store-bought egg replacers.
- Cinnamon sugar: Whisk ¼ cup granulated sugar with one teaspoon of ground cinnamon.
- The nutrition facts provided below are estimates.