Golden French Toast

There was this tiny apartment kitchen with just enough counter space for one cutting board, where Sunday mornings meant the whole house smelled like vanilla and warm butter. My roommate would stumble out, hair still messy from sleep, drawn by the scent like a cartoon character floating toward pie. We would eat standing up, leaning against the counter, syrup dripping onto our plates, not caring about anything except the next bite. Something about that simple ritual made even the worst weeks feel manageable.

Last summer, my niece watched me make this with wide eyes, like I was performing chemistry instead of breakfast. When she tried flipping her own slice and landed it half on the griddle, half on the stove burner, we both laughed until our sides hurt. We ate the slightly burnt pieces anyway because that is what you do when you are eight and learning that mistakes can still taste delicious.

Ingredients

• 4 large eggs: Room temperature eggs blend more smoothly into the custard mixture
• 1 cup whole milk: The fat content matters here, skim milk makes the French toast taste flat
• 2 tbsp heavy cream: This is what restaurant French toast has that home versions usually lack
• 1 tbsp granulated sugar: Helps the exterior caramelize while keeping the inside sweet
• 1 tsp pure vanilla extract: Real vanilla makes a difference you can actually taste
• 1/2 tsp ground cinnamon: Optional, but it adds that bakery warmth people love
• Pinch of salt: Unconventional but it balances the sweetness like salt in caramel
• 8 slices day-old brioche or challah: Fresh bread falls apart, give it a day to dry out slightly
• 2 tbsp unsalted butter: Unsalted lets you control the seasoning exactly

Instructions

Whisk your custard base:

Combine eggs, milk, cream, sugar, vanilla, cinnamon, and salt until no streaks remain, the mixture should be a uniform pale yellow

Heat your pan properly:

Let the butter foam and subside before adding bread, this prevents sticking and promotes even browning

Dip strategically:

Count to three on each side, any longer and the bread disintegrates, any shorter and the center stays dry

Cook with patience:

Wait for the edges to turn golden before flipping, usually 2 to 3 minutes, then cook the other side until it matches

Keep batches warm:

Set your oven to 200°F and place finished slices on a baking sheet while you cook the rest

Save

My dad makes French toast every Christmas morning, standing at the stove in his pajamas while everyone opens presents around him. The tradition started because he once burnt the pancakes so badly that he switched to something foolproof, but we all pretend it was intentional.

Choosing Your Bread

Brioche gives you that pillowy, restaurant style texture while challah offers a slightly tighter crumb that holds up beautifully to soaking. Regular white bread works in a pinch, but the experience is completely different. I have found that thick slicing matters more than the exact type of bread you choose.

Temperature Control

Medium heat might feel too slow but high heat burns the exterior before the interior cooks through. The butter should sizzle gently, not violently, when you add the first slice. If you are unsure, lower the heat and extend the cooking time rather than rushing and ending up with burnt sugar.

Serving Ideas

Maple syrup is classic but warmed berry compote adds something special that feels like brunch at a cafe. The key is warming whatever topping you choose so it does not cool down the French toast the moment it touches the plate.

• Try orange zest in the custard for brightness
• A splash of amaretto or rum in the egg mixture transforms it completely
• Leftover slices reheat surprisingly well in a toaster oven

Save

Some mornings deserve something that makes you pause, even for just a few minutes, before the day pulls you in every direction at once.

Recipe Questions & Answers

→ What type of bread works best?

Day-old brioche, challah, or thick white bread work beautifully. Slightly stale bread absorbs the custard mixture without falling apart during cooking.

→ How do I prevent soggy French toast?

Dip bread quickly for just a few seconds per side. Avoid oversoaking, and cook immediately over medium heat until golden brown and cooked through.

→ Can I make this dairy-free?

Yes, substitute whole milk and heavy cream with your favorite plant-based milk, and use dairy-free butter or oil for cooking.

→ What toppings complement this dish?

Classic maple syrup, powdered sugar dusting, and fresh berries are traditional. You can also add whipped cream, nut butters, or seasonal fruits.

→ How long does the custard mixture last?

Use the egg mixture immediately for best results. If you have extra, it can be refrigerated for up to 24 hours in an airtight container.