Breakfast / Pancakes, waffles & French toast
Custard French Toast with Thick Bread
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Thick slices of day-old bread soak up the custard for thirty seconds a side, then turn golden in a pan of butter on medium-low. The cinnamon reaches the bedrooms long before you call anyone down.
The short version
Whisk eggs, milk and cream, sugar, vanilla, cinnamon and salt. Soak thick day-old slices 30 seconds a side, then cook in butter over medium-low heat about 3 to 4 minutes a side. Keep warm in a 200°F oven.
What makes ours better
what we fixed so you don’t have to
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Use thick, dry bread. Slices a full inch thick, left out to stale, soak up custard without turning to mush. Brioche, challah or Texas toast are ideal.
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Add cream to the custard. Half-and-half or a splash of cream gives the center a custard texture instead of an eggy one.
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Cook in butter on medium-low heat. Medium-low heat browns the outside while the heat gets through to set the custard in the middle. Too hot burns the edges and leaves the center raw.
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Season the custard with salt and cinnamon. Salt makes the sweetness taste rounder, and cinnamon gives the aroma you want from a warm pan.
What you need
the usual suspects
- Brioche8 slices
- Eggs4 large
- Whole milk¾ cup
- Heavy cream or half-and-half¾ cup
- Granulated sugar or maple syrup3 tablespoons
- Vanilla extract2 teaspoons
- Ground cinnamon½ teaspoon
- Unsalted butter4 tablespoons
yes, all of the butter
Steps
deep breath. you’ve got this.
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Dry the bread
If the bread is fresh, lay the slices on a sheet pan and let them dry for a few hours, or bake at 300°F for 10 minutes, flipping once. They should feel dry to the touch but not toasted.
Fresh, soft bread soaks up too much custard and goes soggy. Dry is better.
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Whisk the custard
In a wide, shallow dish, whisk the eggs, milk, cream, sugar, vanilla, cinnamon and salt until no streaks of yolk remain. Heat the oven to 200°F and set a rack on a sheet pan inside.
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Soak the bread
Lay 2 slices in the custard. Let them soak for 20 to 30 seconds, flip, and soak 20 to 30 seconds more. They should feel heavy and soft but not fall apart. Lift out and let the extra drip off.
Thin or very fresh bread needs a shorter soak, around 10 seconds a side.
About 1 min. Cook mode has a timer for this step.
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Melt the butter
Warm a large nonstick skillet or griddle over medium-low heat. Add 1 tablespoon butter and swirl until it foams and the foam fades.
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Cook until golden
Cook the soaked slices, 2 or 3 at a time, until the underside is deep golden brown, 3 to 4 minutes. Flip and cook the other side 3 to 4 minutes, until browned and the center springs back when pressed.
If the butter darkens fast, turn down the heat and wipe the pan.
About 3 min. Cook mode has a timer for this step.
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Keep warm and repeat
Move the finished slices to the rack in the oven. Wipe the skillet, add more butter, and repeat with the remaining bread, soaking each batch just before cooking.
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Serve hot
Serve right away with butter, warm maple syrup, powdered sugar or fresh berries.
Good to know
things I learned the hard way, so you can skip that part
- Day-old bread is ideal. Standard sandwich bread works if you cut it thinner, dry it, and soak for only 10 seconds a side.
- For a make-ahead brunch, soak the slices, lay them in a buttered dish, refrigerate overnight, and bake at 375°F for 30 minutes.
- Add orange zest or a spoonful of bourbon to the custard for a change.
- Storage. Fridge in an airtight container for 3 days; freeze for 2 months with parchment between slices. Reheat in a toaster or a 350°F oven for 8 to 10 minutes to crisp.
Questions, answered
the questions my cousins text me
Why is my French toast soggy?
The bread was too fresh or too thin, or it soaked too long. Use thick, dry bread and soak for under 30 seconds a side. Cooking at medium heat also lets the center set.
What is the best bread for French toast?
Thick slices of brioche or challah are the favorites, since they're rich and sturdy. Texas toast and a good country loaf also work.
Can I make French toast ahead of time?
Cook it, cool it, and reheat in a hot oven or toaster. For a brunch crowd, hold cooked slices in a 200°F oven for up to 30 minutes.
How do I keep French toast from tasting eggy?
Use plenty of milk and cream, and enough sugar, vanilla and cinnamon. Don't oversoak, and cook until the center is fully set.
Can I use only milk, without cream?
Yes, use 1 1/2 cups of whole milk. It will be a little lighter and less custardy.
From the table
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Published October 28, 2026.