Ingredients
Equipment
Method
- Prepare the Bread: Use thick slices of brioche, challah, or sturdy white bread. Slightly stale bread works especially well because it absorbs the custard without becoming overly soggy.
- Make the Custard: In a wide shallow bowl, whisk together the eggs, whole milk, sugar, vanilla extract, cinnamon, and a pinch of salt until completely smooth and well combined.
- Heat the Skillet: Place a large skillet over medium to medium-low heat. Add the butter and allow it to melt until foamy, making sure it does not burn or smoke.
- Soak the Bread: Dip each slice of bread into the custard, coating both sides evenly. Allow thick bread to absorb the mixture for a few seconds per side, but avoid soaking it for too long.
- Cook the French Toast: Carefully place the soaked bread into the hot skillet. Cook for about 2–4 minutes, or until the bottom is deeply golden brown and lightly crisp.
- Flip: Carefully turn each slice with a wide spatula and cook the other side for another 2–4 minutes, until golden brown and cooked through.
- Repeat: Continue with the remaining bread, adding a little more butter to the skillet as needed. Avoid overcrowding the pan so each slice has enough room to brown properly.
- Serve: Arrange the warm French toast on serving plates. Dust lightly with powdered sugar and top with fresh strawberries, blueberries, and raspberries. Add butter and drizzle generously with pure maple syrup.
- Enjoy Immediately: Serve while warm for the best combination of crisp golden edges, a tender center, sweet maple syrup, and fresh berries.
Notes
Best bread: Brioche and challah provide an especially rich and tender French toast, while sturdy white bread is an excellent everyday option.
For better texture: Slightly stale bread absorbs the custard more effectively than very fresh bread.
Don't over-soak: The bread should absorb the custard without becoming so saturated that it falls apart.
Control the heat: Medium to medium-low heat is ideal. Excessive heat can burn the outside before the custard inside is fully cooked.
Make it richer: Replace some or all of the milk with half-and-half for a more decadent result.
Add more flavor: A small pinch of nutmeg or a little extra vanilla can add another layer of warmth.
Topping ideas: Try caramelized bananas, toasted pecans, whipped cream, Greek yogurt, or additional fresh berries.
Storage: Refrigerate leftovers in an airtight container and enjoy within 3 days. For longer storage, freeze cooled slices individually before transferring them to a freezer-safe container.
Reheating: Reheat refrigerated or frozen French toast in a skillet, toaster, toaster oven, or oven to help restore the crisp exterior.
For better texture: Slightly stale bread absorbs the custard more effectively than very fresh bread.
Don't over-soak: The bread should absorb the custard without becoming so saturated that it falls apart.
Control the heat: Medium to medium-low heat is ideal. Excessive heat can burn the outside before the custard inside is fully cooked.
Make it richer: Replace some or all of the milk with half-and-half for a more decadent result.
Add more flavor: A small pinch of nutmeg or a little extra vanilla can add another layer of warmth.
Topping ideas: Try caramelized bananas, toasted pecans, whipped cream, Greek yogurt, or additional fresh berries.
Storage: Refrigerate leftovers in an airtight container and enjoy within 3 days. For longer storage, freeze cooled slices individually before transferring them to a freezer-safe container.
Reheating: Reheat refrigerated or frozen French toast in a skillet, toaster, toaster oven, or oven to help restore the crisp exterior.