Golden French Toast (Printable)

Golden, custardy slices pan-fried to perfection with sweet toppings

# What You'll Need:

→ Custard Base

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream

→ Flavorings

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - ½ teaspoon ground cinnamon
07 - Pinch of salt

→ Bread & Cooking Fat

08 - 8 slices day-old brioche, challah, or thick white bread
09 - 2 tablespoons unsalted butter

→ Optional Toppings

10 - Maple syrup, to serve
11 - Powdered sugar, for dusting
12 - Fresh berries or seasonal fruit

# Step-by-Step Directions:

01 - Whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt in a large mixing bowl until completely blended and smooth.
02 - Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon butter and let it melt and coat the surface evenly.
03 - Dip each bread slice into the custard mixture, turning to coat both sides. Allow bread to absorb for 2-3 seconds per side—avoid oversoaking to prevent sogginess.
04 - Place soaked bread in hot skillet. Cook 2-3 minutes on first side until golden brown, then flip and cook 2-3 minutes more. Add remaining butter as needed between batches.
05 - Transfer finished slices to plates. Serve warm with maple syrup, a dusting of powdered sugar, and fresh berries if desired.

# Expert Hints:

01 -
  • The custard stays silky without making the bread mushy, hitting that perfect texture balance
  • It comes together in 20 minutes but tastes like something from a brunch spot
02 -
  • Fresh bread will turn to mush, so let it sit out overnight or dry slices in a 300 degree oven for 10 minutes
  • Medium heat is crucial, too high and the outside burns before the inside cooks through
03 -
  • Let the cooked French toast rest on a wire rack for 1 minute before serving to keep the crust crispy
  • A little nutmeg in the custard adds complexity without being detectable
Go Back