Best French Toast Recipe

Ingredients

• 1 loaf Challah or Brioche Bread (cut into thick slices; preferably day-old/stale)
• 2 cup Half-n-Half or Heavy Cream
• 4 Eggs (large)
• 0.25 cup Sugar
• 2 tsp Vanilla Extract
• 0.5 tsp Cinnamon
• Salted Butter (generous amount for cooking)

Steps

1. 1

   Start by slicing challah or brioche bread into thick slices. If possible, use stale, day-old bread as it is sturdier and better able to soak up the custard mixture without falling apart.

2. 2

   Make the custard mixture by whisking together the cream (or half-n-half), eggs, sugar, vanilla extract, and cinnamon in a shallow dish until fully combined.

3. 3

   Optional tip: Blend the custard with an immersion blender or standard blender to ensure the cinnamon is fully emulsified and doesn't clump.

4. 4

   Dip each slice of bread into the custard mixture. Allow both sides to fully soak for about 20 seconds total.

5. 5

   Carefully pull the bread out of the custard and hold it over the dish for a moment to allow the excess custard to drain off.

6. 6

   Place a skillet over medium-low to low heat and add a generous amount of salted butter. The butter creates the golden brown crust and provides essential flavor.

7. 7

   Add the soaked bread to the skillet. Cook low and slow to allow the center to fully set without the exterior browning too quickly.

8. 8

   Cook each side for about 3-5 minutes. If the exterior is browning too fast, reduce the heat to low.

9. 9

   Check for doneness by gently pressing the center of the toast; it should feel firm. If it feels jiggly, it needs more time.

10. 10

    Serve right away with a sprinkle of powdered sugar, a pat of salted butter, and real maple syrup.

Notes

For best results, use stale bread or leave pre-sliced brioche out overnight. Variations include topping with strawberries and whipped cream, dark chocolate shavings, or a mixture of sweetened ricotta, orange zest, and pistachios.

Nutrition per serving

• breakfast
• brunch
• french toast
• vegetarian
• brioche
• sweet
• classic