Ingredients
Custard Mixture
- 3 large eggs, beaten
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Main Ingredients
- 6 tablespoons unsalted butter, plus more for serving
- 6 to 8 slices bread (white, wheat, brioche, French, or challah)
To Serve
- Maple syrup, warmed
Instructions
- Prepare the custard mixture: In a baking dish or shallow bowl, whisk together the eggs, heavy cream, vanilla extract, and cinnamon until fully combined to create a smooth custard base.
- Heat the skillet: Place a large skillet or griddle over medium heat. Add 1 to 2 tablespoons of unsalted butter and cook until melted and foamy but not browned, ensuring the pan is properly greased for cooking.
- Soak the bread slices: Working with one slice at a time, dip the bread into the custard mixture, soaking each side for about 15 seconds until the bread is thoroughly wet but not soggy.
- Cook the French toast: Transfer the soaked bread to the skillet and cook each side for 1 to 2 minutes or until golden brown. Add remaining butter in 1 to 2 tablespoon increments as needed throughout the cooking process.
- Serve hot: Plate the cooked French toast slices, topping with additional butter if desired, and serve immediately with warmed maple syrup on the side for drizzling.
Notes
- Use sturdy bread types like brioche or challah for best results.
- Do not oversoak the bread to avoid soggy texture.
- Adjust cooking temperature if butter browns too quickly to prevent burning.
- Serve immediately for optimal flavor and texture.
- Leftover French toast can be refrigerated and reheated in a toaster or oven.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Frying
- Cuisine: American
