Description
This Best French Toast Recipe transforms thick slices of challah or brioche into a custardy, golden treat—crispy on the outside, soft on the inside. With a sweet vanilla-cinnamon custard and buttery finish, this breakfast classic is quick to prepare and perfect for special mornings or a leisurely brunch.
Ingredients
Bread
- 1 loaf Challah or Brioche Bread (cut into thick slices, preferably stale or day-old)
Custard Mixture
- 2 cups Half-n-Half or Heavy Cream
- 4 large Eggs
- 1/4 cup Sugar
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Cinnamon
For Cooking
- Salted Butter (for cooking in the skillet)
Optional Toppings
- Powdered Sugar
- Real Maple Syrup
- Fresh Strawberries
- Sweet Whipped Cream
- Dark Chocolate Shavings
- Sweetened Ricotta Cream
- Fresh Orange Zest
- Pistachios
- Sweetened Mascarpone
- Fresh Berries or Berry Syrup
Instructions
- Slice the Bread: Cut challah or brioche into thick slices. If possible, use day-old bread for best results, as it soaks up the custard better.
- Prepare the Custard: In a mixing bowl, whisk together half-n-half (or heavy cream), eggs, sugar, vanilla, and cinnamon until well combined. For a super smooth custard and even cinnamon distribution, blend with an immersion blender or regular blender.
- Soak the Bread: Dip each bread slice into the custard, letting both sides soak for about 20 seconds. Gently lift each slice out and allow excess custard to drip off.
- Heat the Skillet: Warm a skillet over medium-low heat. Add a generous knob of salted butter, letting it melt and coat the surface—this ensures a golden, flavorful crust.
- Cook the French Toast: Place soaked bread slices in the skillet. Cook each side for 3–5 minutes, adjusting heat as needed so the inside cooks through without the exterior burning. (Lower heat if browning too quickly.)
- Serve: Plate immediately with desired toppings—such as powdered sugar, extra butter, and real maple syrup. Enjoy while hot and fresh!
Notes
- Day-old bread absorbs custard best and holds shape during cooking.
- Do not rush cooking; slow and steady ensures the middle is custardy, not soggy.
- Mix custard thoroughly—an immersion blender helps make it extra smooth and ensures cinnamon is well-distributed.
- Experiment with toppings: classic (maple syrup & butter), strawberries and cream, dark chocolate & whipped cream, sweetened ricotta with orange & pistachio, or mascarpone and berries.
- If making ahead, keep cooked slices warm in a low oven until ready to serve.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 406
- Sugar: 13g
- Sodium: 384mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.01g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 191mg
