Print

The Absolute BEST Classic French Toast: Foolproof Custard and Caramelized Edges

A tall stack of three pieces of golden brown stuffed french toast oozing creamy filling, dusted with powdered sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the perfect French toast every time: crispy, golden edges and a soft, custardy center. It uses simple ingredients and professional techniques to make your weekend brunch exceptional.

Ingredients

Scale
  • 8 slices thick-cut bread (Challah or Brioche recommended)
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon granulated sugar (for custard)
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking
  • Extra sugar for caramelizing (optional)

Instructions

  1. Prepare the custard mixture: In a shallow dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, 1 tablespoon of sugar, and salt until fully combined and smooth.
  2. Soak the bread: Place one slice of bread into the custard mixture. Let it soak for 20 to 30 seconds per side. For thick bread, you may need slightly longer soaking time to reach the center without making it soggy.
  3. Heat the griddle: Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt until it foams slightly.
  4. Cook the toast: Place the soaked bread slices onto the hot griddle, ensuring they do not touch. Cook for 3 to 4 minutes per side until deeply golden brown.
  5. Achieve caramelization (optional): For crispy, caramelized edges, sprinkle a small amount of extra granulated sugar directly onto the cooking surface around the bread slices during the last minute of cooking on each side. The sugar will melt and crisp against the buttered bread.
  6. Serve immediately: Transfer the cooked French toast to plates. Serve warm with maple syrup, fresh fruit, or powdered sugar.

Notes

  • Use slightly stale bread; fresh bread absorbs too much liquid and becomes mushy.
  • For the best texture, cook the French toast over medium heat, not high heat. This allows the custard to set inside before the outside burns.
  • If you are making a large batch, keep cooked slices warm on a wire rack set over a baking sheet in a 200°F oven while you finish the rest.

Nutrition

Find it online: https://cookingbyfelix.com/best-classic-french-toast-recipe/