Classic French Toast — Crisp Outside, Custardy Inside

Instructions

1. 1

   Assemble and measure everything — mise en place. Day-old bread soaks without collapsing; if your bread is fresh, dry it for 30 minutes in a low oven (150°C / 300°F).

2. 2

   Whisk eggs, milk (and cream if using), sugar, vanilla, cinnamon, and salt in a shallow wide dish until smooth and slightly frothy. You want a uniform custard.

3. 3

   Heat a large heavy skillet (cast-iron is perfect) over medium — you want it hot but not smoking. Add butter and a splash of neutral oil to stop the butter burning. Let the butter foam and settle.

4. 4

   Dip each bread slice into the custard for 5–8 seconds per side. Press gently so the custard soaks in, but don’t let it go soggy — thicker slices need slightly longer soak. Shake off excess.

5. 5

   Place soaked slices in the hot pan. Don’t crowd — work in batches. Cook 2–3 minutes per side until deep golden brown and crisp at the edges. Reduce heat to medium-low if the exterior browns too fast before the center cooks.

6. 6

   If slices are thick and need finish, transfer to a 175°C / 350°F oven for 5 minutes to set through while you cook remaining slices.

7. 7

   Keep finished slices warm on a wire rack set over a baking sheet (preheat oven to its lowest setting if needed).

8. 8

   Serve immediately with a dusting of confectioners' sugar, a generous drizzle of real maple syrup, and fresh berries or bananas. A knob of butter on top is allowed — encouraged.

9. 9

   Chef tips: For an indulgent version add 1 tbsp orange liqueur or zest to the custard. For crispiness, brush the exterior lightly with melted butter and broil 30–60 seconds at the end — watch it like a hawk.