- 1
In a wide, shallow bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until the mixture is uniform and the sugar has dissolved.
- 2
Preheat a large non-stick skillet or griddle over medium heat. Add about a tablespoon of butter and swirl to coat the surface.
- 3
Dip each slice of bread into the custard mixture for about 15-20 seconds per side. If using stale bread, soak slightly longer to ensure the center is moistened.
- 4
Place the soaked bread slices into the hot skillet. Do not overcrowd the pan; cook in batches if necessary.
- 5
Cook for 3 to 4 minutes on each side until the surface is golden brown and slightly crisp. Adjust the heat if the butter begins to burn.
- 6
Serve the French toast warm with a drizzle of pure maple syrup, a pat of butter, and fresh seasonal berries.
💡 Key Takeaways
- ✓ Use day-old or slightly stale bread for better custard absorption without the slice getting soggy or falling apart.
- ✓ Add a pinch of freshly grated nutmeg to the custard for extra warmth and a professional brunch-style depth.
- ✓ Keep cooked slices warm on a wire rack set over a baking sheet in a 200°F (95°C) oven to maintain crispiness.
- ✓ Wipe the skillet between batches and add fresh butter to prevent burnt bits from sticking to your next round of toast.
