French Toast

I have a very strong, possibly controversial opinion: most French toast is mediocre. There, I said it. It’s either a dry, eggy slab or a soggy, undercooked mess. The French toast of my dreams is what I call “custard toast.” It’s rich, creamy on the inside, with a beautifully crisp, buttery exterior. It tastes like the lovechild of bread pudding and a crème brûlée. I learned the secret not from a fancy chef, but from my Great-Aunt Louise, who would whisper, “It’s all in the soak, darling,” while winking at me. After years of testing, I’ve finally perfected her method, and it’s a weekend game-changer.

Quick Look

Why You’ll Love This Recipe

• It’s impossibly creamy and rich on the inside, without a hint of sogginess.
• Using slightly stale, sturdy bread is a brilliant way to reduce food waste.
• It feels luxurious and fancy, but is made with simple, pantry-staple ingredients.
• The make-ahead factor—you can prepare the soak the night before for an easy morning.

Grab These

• 1 loaf of challah, brioche, or a thick-cut French bread, preferably a day or two old (STALE BREAD IS THE SECRET. It soaks up the custard without falling apart.)
• 4 large eggs
• 1 cup of whole milk or half-and-half (for true luxury, use half whole milk, half heavy cream)
• ½ cup of heavy cream
• 3 tablespoons of light brown sugar
• 1 teaspoon of real vanilla extract
• 1 teaspoon of ground cinnamon
• A pinch of freshly grated nutmeg (please, not the pre-ground dust!)
• A pinch of salt
• 3 tablespoons of unsalted butter, for cooking
• For serving: Pure maple syrup, powdered sugar, fresh berries

Let’s Make It

First, let’s talk bread. Cut your loaf into 1-inch thick slices. If your bread is very fresh, spread the slices out on a baking sheet and pop them in a 300°F (150°C) oven for about 10 minutes to dry them out slightly. This is a cheat’s way to “stale” it and it works beautifully.

Now, the heart of the operation: the custard. In a large, shallow baking dish (a 9×13 pan is perfect), whisk the eggs vigorously until they’re smooth and pale yellow. No one wants strands of egg white in their French toast. Then, whisk in the milk, heavy cream, brown sugar, vanilla, cinnamon, nutmeg, and that all-important pinch of salt. Whisk it until it’s completely homogenous. Taste it with your finger—it should taste like a lovely, spiced melted ice cream.

Here is Aunt Louise’s secret: lay your bread slices in the dish in a single layer. Now, pour the custard over them and then… walk away. I’m serious. Don’t touch it for 5 minutes. Then, ever so gently, flip each slice over. You’ll see it’s already starting to drink up the custard. Now, let it soak for at least another 25 minutes on the counter, or cover it and refrigerate it overnight. This long, slow soak is what ensures the custard penetrates all the way to the center, giving you that incredible creamy interior.

When you’re ready to cook, preheat your oven to 375°F (190°C). This is my second secret weapon. Heat a large cast-iron or heavy-bottomed skillet over medium heat and melt a tablespoon of butter. Once the butter is foaming, carefully add a few slices of the soaked bread—don’t crowd the pan. Cook for 2-3 minutes per side, until a deep, golden-brown crust forms. It’s okay if it looks a little dark; that’s flavor. Transfer the seared slices to a baking sheet. Repeat with the remaining bread, adding more butter as needed.

Once all the slices are browned, place the entire baking sheet in the preheated oven. Bake for 10-12 minutes. This oven finish is the final magic trick. It gently and evenly cooks the custard all the way through the center without burning the outside, banishing the dreaded soggy middle forever.

Nutritional Facts (Per Serving – 2 slices, without toppings)

Variations & Add-Ins

• Orange & Cardamom: Add the zest of one orange and ¼ teaspoon of ground cardamom to the custard. It’s bright, floral, and spectacular.
• Stuffed French Toast: Spread two slices of soaked bread with sweetened cream cheese or Nutella before cooking, sandwich them together, and cook as directed (just a little longer per side).
• Savory Version: Omit the sugar, cinnamon, nutmeg, and vanilla. Add ½ cup of grated Gruyère cheese, a tablespoon of Dijon mustard, and some chopped chives to the custard. Life-changing.

Serving Ideas

I serve this with a generous pour of warm, pure maple syrup (none of that pancake syrup stuff, please!), a dusting of powdered sugar, and a big pile of fresh berries to cut through the richness. Crispy bacon or breakfast sausages on the side are a must for a full feast.

Storage & Reheating

Leftovers (a rare occurrence!) keep in the fridge for up to 2 days. Reheat them in a toaster oven or on a baking sheet in a 350°F (175°C) oven for about 10 minutes to re-crisp the exterior. They will not be as perfect as fresh, but they’re still mighty good.

My Two Cents (Pro-Tip)

The long soak and the oven finish are non-negotiable for that perfect custardy center. Rushing this process is the number one reason for failure. Be patient. Let the bread drink. Let the oven work its magic. It is 100% worth the extra time.

You Asked, I’m Answering (FAQ)

• Can I use regular sandwich bread?
  You can, but you must adjust your method. Sandwich bread will fall apart with a long soak. Just a quick dip—10 seconds per side—and then straight into the pan. The result will be more “eggy bread” than “custard toast,” but it’s still delicious in its own way.
• My French toast is always burnt on the outside and raw in the middle. Help!
  This is the most common issue! Your pan is too hot. You need a medium heat to gently cook the outside without burning it before the inside heats up. And please, please use the oven finish I described. It solves this exact problem.