Golden Custard French Toast (Print Version)

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

# What You'll Need:

→ Dairy & Eggs

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

→ Dry Ingredients

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup, to serve
11 - Powdered sugar, to dust
12 - Fresh berries or fruit

# How To Make It:

01 - Whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt in a large mixing bowl until fully combined and smooth.
02 - Preheat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface evenly.
03 - Dip each bread slice into the prepared custard mixture, immersing for 3-5 seconds per side. The bread should absorb the liquid but maintain structural integrity.
04 - Place soaked bread slices onto the hot buttered surface. Cook for 2-3 minutes until the bottom develops a deep golden-brown crust and the custard is set.
05 - Flip each slice carefully and cook the opposite side for an additional 2-3 minutes until golden brown and the center is cooked through. Add remaining butter as needed between batches.
06 - Transfer finished French toast to a warm serving plate. Serve hot with maple syrup, powdered sugar dusting, and fresh berries as desired.

# Top Tips:

01 -
  • Its breakfast that feels like a weekend treat even on a Tuesday morning
  • The custardy inside and crispy outside texture is absolutely addictive
  • You probably have everything you need in your fridge right now
02 -
  • Day-old bread is non-negotiable—fresh bread will turn into mush
  • Medium heat is your friend. Too hot and the outside burns before the inside cooks
  • Let the cooked French toast rest for 30 seconds before serving. It sets the custard slightly
03 -
  • Let your custard sit for 10 minutes before dipping. The flour in the bread hydrates better
  • Use a cast iron skillet if you have one for the crispiest exterior
  • Add a pinch of nutmeg alongside the cinnamon for deeper warmth
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