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classic french toast recipe

Classic French Toast

Rich, golden, and perfectly custardy French toast made with thick brioche slices. Lightly spiced, buttery, and finished with warm maple syrup — the true classic done right.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Breakfast
Cuisine: French
Calories: 680
Ingredients Method Notes

Ingredients
  

FRENCH TOAST
  • 3 item large eggs
  • 3 item large egg yolks
  • 3 g ground cinnamon
  • 3 g kosher salt
  •  25 g granulated sugar
  • item nutmeg freshly grated; pinch
  • 80 ml heavy whipping cream
  • 180 ml whole milk
  • 8 slices brioche bread ¾" (2 cm) thick
  • item unsalted butter for cooking and serving
  • item maple syrup for serving

Method
 

Make the Custard
  1. In a medium bowl, whisk together the eggs, egg yolks, cinnamon, salt, sugar, and nutmeg until smooth. Whisk in the heavy cream and whole milk until fully combined.
Prepare the Soaking Dish
  1. Pour the custard into a shallow baking dish wide enough to fit the brioche slices in a single layer.
Heat the Pan
  1.  Set a large nonstick skillet over medium heat. Add enough butter to coat the entire bottom of the pan — it should sizzle gently once melted.
Soak the Bread
  1.  Place two slices of brioche into the custard. Let them soak for a few seconds per side — long enough to absorb flavor but not so long that they become soggy.
Cook the French Toast
  1.  When the butter is bubbling, transfer the soaked slices to the pan. Cook for 3 minutes per side, or until each side is deeply golden and the custard inside is fully set. Move finished slices to a baking sheet.
Repeat
  1.  Add more butter to the pan as needed and continue cooking the remaining slices the same way.
Serve
  1. Plate the warm French toast, top with a small pat of butter, and finish with a generous drizzle of maple syrup.

Notes

  • Brioche is ideal, but challah or thick Texas toast work great too.
  • Don’t oversoak the bread — quick dips give the best crispy edges and custardy centers.
  • Keep cooked slices warm in a 200°F (95°C) oven while finishing the batch.
  • For extra richness, add ½ tsp vanilla extract to the custard.