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Custardy French Toast with Cinnamon and Vanilla

Custardy French Toast with Cinnamon and Vanilla

Good French toast is golden and slightly crisp on the outside and soft and custardy in the middle, never soggy or dry. The secret is a rich egg and milk mixture, thick slices of slightly stale bread, and patience: a few minutes of soaking and moderate heat so the inside cooks through before the outside browns.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 thick slices day-old bread brioche, challah or a sturdy sandwich loaf, about 3/4 inch thick
  • 4 large eggs
  • 1 cup whole milk or half milk and half cream
  • 1 tbsp maple syrup or sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 2 tbsp butter for the pan
  • to serve maple syrup, fresh berries, sliced banana or powdered sugar

Method
 

  1. Whisk the eggs in a wide, shallow dish until no streaks of white remain. Whisk in the milk, maple syrup, vanilla, cinnamon, nutmeg and salt.
  2. Heat the oven to 200°F (95°C) and place a baking sheet with a rack inside to keep the finished toast warm.
  3. Heat a large skillet or griddle over medium to medium-low heat and melt a little butter.
  4. Dip two slices of bread at a time into the custard, letting each side soak for 15–30 seconds, depending on how dense the bread is. Let any excess drip off.
  5. Cook the slices for 3–4 minutes per side, until deep golden brown and slightly puffed. Adjust the heat if they brown too quickly.
  6. Transfer to the oven while you cook the rest, adding butter to the pan as needed. Serve warm with your favorite toppings.

Notes

  • Stale or lightly toasted bread absorbs custard without falling apart.
  • Medium heat lets the center set before the outside burns.