Classic French Toast Breakfast (Printable Version)
Tender, custardy slices of bread crisped golden, served warm with maple syrup or powdered sugar.
# Ingredients:
→ Bread
01 -
1 loaf (about 450 g) uncut white sandwich bread, challah, or brioche
→ Custard Mixture
02 -
5 large eggs
03 -
415 ml whole milk, half-and-half, heavy cream, or a combination
04 -
50 g granulated sugar
05 -
2 teaspoons vanilla extract
06 -
0.5 teaspoon ground cinnamon
07 -
0.25 teaspoon kosher salt
→ For Cooking and Serving
08 -
45–60 g unsalted butter, divided, plus extra for serving
09 -
Maple syrup or powdered sugar, for serving
# Steps:
01 -
Set oven rack in the middle position. Preheat oven to 95°C. Position a wire rack within a rimmed baking sheet.
02 -
Slice the uncut loaf crosswise into 2–2.5 cm thick slices.
03 -
In a 23x33 cm baking dish, whisk together eggs, milk or cream, sugar, vanilla extract, ground cinnamon, and kosher salt until fully blended and sugar has dissolved.
04 -
Arrange a single layer of bread slices in the custard mixture. Soak, turning once, for 1 minute per side (white bread) or 15 seconds per side (challah/brioche) until thoroughly saturated but not falling apart. Place soaked slices on the wire rack. Repeat with remaining bread.
05 -
Melt 15 g butter in a large nonstick skillet over medium heat. Add bread slices in a single layer with space around each. Cook until the underside is golden brown and crisp, 3–4 minutes. Flip and cook the other side for 2–3 minutes until browned. Lower heat to medium-low if needed to prevent overbrowning.
06 -
Transfer cooked slices to a second baking sheet and keep warm in the oven.
07 -
Melt an additional 15 g butter prior to each new batch. Continue until all bread slices are cooked.
08 -
Serve warm, optionally topped with butter, maple syrup, or dusted with powdered sugar.
# Notes:
01 -
Thickness and type of bread affect soaking time; dense breads like challah or brioche require shorter soaking than standard white bread.
02 -
Texas toast may be substituted and should be soaked for approximately 20 seconds per side.
03 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen in a single layer before transferring to a sealed bag for up to 2 months. Reheat in a 165°C oven for 7–15 minutes.