Classic French Toast
Thick slices of bread soaked in vanilla custard, fried in butter until the edges crackle and the middle stays soft.
French toast works best with half a loaf of bread that's gone slightly stale on the counter. Stale is actually the goal — it soaks up the custard without falling apart, which is exactly how soggy middles get avoided.
The custard stays simple: eggs, milk, a little sugar, vanilla, a pinch of cinnamon. The real work is technique — don't rush the soak, and don't crowd the pan.
Ingredients
- 4 thick slices of brioche, challah or day-old white bread
- 3 large eggs
- 180ml (¾ cup) whole milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, plus more for the pan
- Maple syrup and fresh berries, to serve
Instructions
- Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in a shallow dish until completely smooth.
- Heat a non-stick skillet over medium heat and add a knob of butter.
- Dip each slice of bread into the custard for about 15 seconds per side — long enough to soak through but not so long that it falls apart.
- Cook two slices at a time for 2–3 minutes per side, until deeply golden and set in the middle.
- Keep finished slices warm on a rack in a low oven while you finish the batch. Serve with butter, maple syrup and berries.
Cooking tips
- Day-old bread soaks better than fresh. If your loaf is too soft, dry the slices in a 150°C (300°F) oven for 5 minutes first.
- Medium heat is the sweet spot. Too high and the outside burns before the centre sets.
- A pinch of salt in the custard wakes up the vanilla and balances the sweetness.
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