Classic French Toast Recipe

Instructions

1. Make the custard: In a wide, shallow dish, whisk together 4 large eggs, 1 cups whole milk, 0.3 cups heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1 teaspoons ground cinnamon, 0.1 teaspoons ground nutmeg, and 0.3 teaspoons kosher salt until completely smooth with no streaks of egg white.
2. Soak the bread: Dip each of the 8 slices thick-cut bread (brioche, challah, or Texas toast), day-old into the custard for about 15–20 seconds per side, until saturated but not falling apart. Let excess drip off. Day-old bread soaks up more custard without turning soggy.
3. Heat the skillet: Melt a bit of the 3 tablespoons unsalted butter, for the skillet in a large nonstick skillet or griddle over medium heat. The butter should foam gently but not brown too fast.
4. Cook until golden: Cook the soaked bread in batches for 2–3 minutes per side, until deep golden brown and cooked through. Add more butter between batches and lower the heat if the surface browns too quickly. (5 minutes)
5. Keep warm: Hold finished slices on a wire rack set over a baking sheet in a 200°F oven so they stay crisp while you cook the rest.
6. Serve: Stack on plates, dust with 1 tablespoons powdered sugar, for dusting, and serve right away with warm 0.5 cups pure maple syrup, for serving.