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French Toast

Day-old bread is the key to French toast that's crisp outside and custardy inside — fresh bread soaks up too much and turns soggy. A brief dip in the egg mixture, not a soak, keeps the center from becoming wet. Cook in butter over medium heat for a golden, caramelized crust.

French Toast — finished dish

Breakfast · 20 min

Servings:
4 servings

Ingredients

  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • kosher salt
  • 8 day-old challah or brioche, cut into 1-inch-thick slices
  • 3 tablespoons unsalted butter, divided
  • maple syrup and fresh berries, for serving

Steps

  1. In a shallow baking dish or pie plate, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until fully combined and no streaks of egg white remain.
  2. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan as it melts.
  3. Working in batches, dip a slice of bread into the custard and let it soak for 15 to 20 seconds per side, until saturated but not falling apart. Lift and let the excess custard drip back into the dish, then place the slice in the hot skillet.
  4. Cook until deeply golden and crisp on the bottom, 3 to 4 minutes. Flip and cook the second side until golden and the center feels set, 3 to 4 minutes more. Transfer to a plate and loosely tent with foil to keep warm.
  5. Wipe the skillet clean with a paper towel between batches, add another tablespoon of butter, and repeat with the remaining bread slices.
  6. Serve immediately with warm maple syrup and fresh berries.

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