Classic French Toast

Golden, Custardy Weekend Mornings

French toast is proof that the simplest things in life are often the best. Bread, eggs, a little milk, some butter in a hot pan -- that is all it takes to create something that feels like a special occasion breakfast. But the difference between mediocre French toast and the kind that makes you close your eyes and sigh is all in the details: the bread, the custard ratio, and the patience to cook it low and slow.

I make this almost every weekend, and my family fights over the last piece every single time.

Choosing Your Bread Wisely

This is the single most important decision you will make. Thick-cut brioche is my go-to because its rich, buttery crumb soaks up the custard like a sponge without falling apart. Challah is another excellent choice. Cut your slices about three-quarters of an inch to one inch thick. Here is my secret trick: leave the slices out on a wire rack for a few hours or even overnight. Slightly stale bread absorbs more custard and holds its structure better in the pan.

The Custard That Makes It Special

In a wide, shallow dish, whisk together four eggs, half a cup of whole milk, a quarter cup of heavy cream, two teaspoons of vanilla extract, one teaspoon of cinnamon, a quarter teaspoon of nutmeg, and two tablespoons of sugar. Whisk until everything is completely smooth with no streaks of egg white visible. The heavy cream is what separates this from ordinary French toast -- it makes the custard richer and more luxurious.

Soak, Do Not Drown

Working one slice at a time, lay the bread in the custard and let it soak for about 20 to 30 seconds per side. Gently press with your fingers to encourage absorption, but do not let it sit so long that it falls apart. Lift it out and let any excess drip off.

The Perfect Cook

Heat a large non-stick skillet or griddle over medium heat. Add a tablespoon of butter and let it melt and foam. Place the soaked slices in the pan without crowding them. Cook for 3 to 4 minutes per side until deep golden brown and slightly caramelized. The key is medium heat and patience -- too high and the outside burns before the inside cooks through. Keep finished slices warm in a 95°C/200°F oven on a wire rack while you cook the rest.

Pile It On

Stack the French toast on warm plates and dust generously with powdered sugar. Top with fresh berries, sliced bananas, or whatever fruit looks best at the market. Drizzle with real maple syrup and add a pat of butter on top for good measure.

Tina's Tips

• Use day-old bread. Fresh bread is too soft and gets soggy. Stale bread absorbs custard without falling apart, giving you that perfect crispy-outside, custardy-inside texture.
• Keep the heat at medium. French toast needs time for the custard to cook all the way through. High heat burns the outside and leaves the inside raw and eggy.
• Warm your plates. Pop your serving plates in the oven for a minute. French toast cools fast, and warm plates keep it perfect longer.
• Try a cream cheese stuffing. Spread sweetened cream cheese between two slices, press together, soak, and cook. Stuffed French toast is an absolute game changer.
• Make extra custard. If you are unsure about quantities, err on the side of more custard. Leftover custard is better than bread that did not get enough soak time.