Classic French Toast

Breakfast · 20 minutes · Serves 4

There is something magical about French toast done right — a golden, crispy exterior giving way to a soft, custardy center that practically melts on the tongue. This is the recipe you'll come back to every weekend. The secret is thick-cut bread (brioche or challah work beautifully), a properly seasoned custard, and patient cooking over medium heat. No soggy middles.

Ingredients

• 4 large eggs
• 3/4 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon granulated sugar
• Pinch of salt
• 8 slices thick-cut brioche or challah bread (about 3/4 inch thick)
• 2 tablespoons unsalted butter
• Maple syrup, for serving
• Fresh berries, for serving
• Powdered sugar, for dusting

Instructions

1. Make the custard. In a wide, shallow bowl or baking dish, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, sugar, and salt until well combined. Prep Time 10 min Cook Time 10 min Total Time 20 min Servings 4 Ingredients 4 large eggs 3/4 cup whole milk 1 tablespoon vanilla extract 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon granulated sugar Pinch of salt 8 slices thick-cut brioche or challah bread (about 3/4 inch thick) 2 tablespoons unsalted butter Maple syrup, for serving Fresh berries, for serving Powdered sugar, for dusting Instructions Make the custard.
2. In a wide, shallow bowl or baking dish, whisk together eggs, milk, vanilla extract, cinnamon, nutmeg, sugar, and salt until well combined. You want a smooth, uniform custard with no streaks of egg white. Heat the pan.
3. Set a large non-stick skillet or griddle over medium heat. Dip each slice of bread into the custard mixture, letting it soak for about 20 seconds per side. Soak the bread. Dip each slice of bread into the custard mixture, letting it soak for about 20 seconds per side.
4. You want the bread to absorb the custard without becoming so saturated it falls apart. Let the excess drip off before transferring to the pan. Cook until golden. Place the soaked slices in the hot skillet.
5. Cook undisturbed for 2-3 minutes until the bottom is golden brown and slightly crispy. Flip and cook the other side for another 2-3 minutes. Keep warm and repeat.
6. Transfer finished slices to a baking sheet in a 200°F (93°C) oven to keep warm. Add the remaining tablespoon of butter to the skillet and cook the rest of the bread.

Variations

• Stuffed French Toast: Spread cream cheese and jam between two slices before dipping. If using fresh bread, leave slices out on a cooling rack for 30 minutes before dipping.
• Cinnamon Roll Style: Replace regular sugar with brown sugar in the custard and drizzle with a cream cheese glaze (powdered sugar + cream cheese + milk).
• Savory French Toast: Omit the sugar, cinnamon, and vanilla. Cinnamon Roll Style: Replace regular sugar with brown sugar in the custard and drizzle with a cream cheese glaze (powdered sugar + cream cheese + milk). Savory French Toast: Omit the sugar, cinnamon, and vanilla.
• Overnight Baked: Arrange soaked bread in a buttered baking dish, pour remaining custard over, cover, and refrigerate overnight. Top with cheese, avocado, and a fried egg.

Nutrition Facts

Per serving (2 slices with toppings):