French Toast
Day-old bread is the key to French toast that's crisp outside and custardy inside — fresh bread soaks up too much and turns soggy. A brief dip in the egg mixture, not a soak, keeps the center from becoming wet. Cook in butter over medium heat for a golden, caramelized crust.
Breakfast · 20 min
Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- kosher salt
- 8 day-old challah or brioche, cut into 1-inch-thick slices
- 3 tablespoons unsalted butter, divided
- maple syrup and fresh berries, for serving
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Steps
- In a shallow baking dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until fully combined and no streaks of egg white remain.
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan as it melts.
- Working in batches, dip a slice of bread into the custard and let it soak for 15 to 20 seconds per side, until saturated but not falling apart. Lift and let the excess custard drip back into the dish, then place the slice in the hot skillet.
- Cook until deeply golden and crisp on the bottom, 3 to 4 minutes. Flip and cook the second side until golden and the center feels set, 3 to 4 minutes more. Transfer to a plate and loosely tent with foil to keep warm.
- Wipe the skillet clean with a paper towel between batches, add another tablespoon of butter, and repeat with the remaining bread slices.
- Serve immediately with warm maple syrup and fresh berries.
Tips & Variations
Make Ahead
The custard can be whisked together the night before and refrigerated in a covered container; whisk again before using. Slice the bread and leave it out uncovered overnight to dry out.
Storage
Refrigerate cooked French toast in an airtight container for up to 2 days. Reheat in a buttered skillet over medium heat, flipping once, or in a toaster oven at 350°F until warmed through and re-crisped.
Substitutions
Whole milk can be replaced with half-and-half, oat milk, or unsweetened almond milk. Any sturdy, slightly stale white bread works in place of challah or brioche — sourdough, Texas toast, or a dense sandwich loaf all hold up well. Swap the cinnamon for freshly grated nutmeg or a pinch of cardamom.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
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