Golden French Toast

My roommate sophomore year of college made French toast every Sunday morning without fail, the whole apartment smelling like vanilla and warm butter. I watched her one weekend, mesmerized by how she dunked each slice just long enough to catch the custard but not so long it fell apart. She told me the secret was patience and day-old bread, two things I was usually running short on. Now Sunday mornings feel incomplete without that ritual.

Last winter my sister came to visit and I made this for her birthday breakfast. She took one bite and went completely silent, then looked up and said this was the version our grandmother used to make. I had never met my grandmother, but suddenly I felt like I was carrying something forward in the most delicious way possible.

Ingredients

• 4 large eggs: Room temperature eggs whisk into a smoother custard and coat the bread more evenly
• 1 cup whole milk: The fat content makes the final texture creamy rather than watery
• 2 tbsp heavy cream: Optional but creates that restaurant style richness
• 1 tbsp granulated sugar: Helps the bread caramelize and develop a golden crust
• 1 tsp vanilla extract: Pure extract makes all the difference here
• 1/2 tsp cinnamon: Adds warmth without overpowering the delicate custard
• Pinch of salt: Balances the sweetness and makes flavors pop
• 8 slices day old bread: Brioche or challah hold up best but thick white bread works perfectly
• 2 tbsp unsalted butter: Use half to start the pan and add more as needed
• Maple syrup: Real maple syrup is worth the investment here

Instructions

Whisk the custard:

Combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a large bowl until completely smooth and no streaks remain

Heat the pan:

Melt 1 tablespoon butter in a non stick skillet over medium heat until it foams slightly

Dip and soak:

Carefully dip each bread slice into the custard for just 2-3 seconds per side, letting excess drip off

Cook to golden:

Fry slices for 2-3 minutes per side until deep golden brown and cooked through, adding butter as needed

Serve immediately:

Plate while hot and top with maple syrup, powdered sugar, or fresh berries

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The first time I made this for a crowd I quadrupled the recipe and tried to cook everything at once on a giant griddle. The first batch was perfect, but by the last batch the butter had started to brown and the custard was getting thin from repeated dipping. Now I know to make two batches of custard instead of one giant bowl, lesson learned.

The Bread Secret

After testing every bread in the bakery aisle, brioche is the winner. The buttery richness and tight crumb structure hold up beautifully to soaking. Challah is a close second. Regular sandwich bread works in a pinch but will be more delicate. Whatever you choose, never skip the drying step, it is what makes the difference between French toast and bread pudding.

Temperature Matters

Too cold and the butter will not spread evenly, too hot and it will burn before the bread cooks through. Medium low is usually safer than medium, especially if your pan runs hot. Watch the bubbles, they should be slow and steady, never violent.

Make It Your Own

Once you have the basic technique down, the variations are endless. I have added orange zest, swapped in almond extract, and even stirred in a splash of bourbon for special occasions. The custard base stays the same, just adjust the add ins to match your mood.

• Add 1 teaspoon orange zest along with the vanilla for a bright citrus twist
• Swap cinnamon for cardamom and serve with honey instead of syrup
• Keep finished slices warm in a 200 degree oven while you finish the batch

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Some mornings call for elaborate breakfasts and some just call for comfort. This is both.

Recipe Questions & Answers

→ What type of bread works best for French toast?

Day-old brioche, challah, or thick-cut white bread yield the best results. Slightly stale bread absorbs the custard beautifully without becoming soggy or falling apart during cooking.

→ How do I prevent my French toast from getting soggy?

Avoid oversoaking the bread - just a few seconds per side in the custard mixture is plenty. Also, make sure your skillet is properly heated before adding the soaked slices to create that crispy exterior immediately.

→ Can I make French toast dairy-free?

Absolutely. Substitute whole milk with almond, oat, or soy milk, and replace butter with coconut oil or plant-based butter. The texture and flavor remain delicious.

→ What temperature should I cook French toast at?

Medium heat works best - around 350°F (175°C). This allows the custard to cook through without burning the exterior before the inside is set.

→ Can I freeze French toast for later?

Yes. Cook slices completely, let cool, then freeze between layers of parchment paper. Reheat in a toaster or 350°F oven for 5-10 minutes until warmed through and crispy.