Classic French Toast with Spiced Custard

How to Make French Toast Like a Pro

The smell of butter hitting a hot cast iron skillet is my favorite way to wake up. There's this specific sizzle, followed by the warm, woody aroma of toasted cinnamon and vanilla, that honestly makes the kitchen feel like the safest place on earth.

I remember the first time I tried to make this for my parents when I was ten. I used thin, white sandwich bread and soaked it for way too long. It turned into a soggy, grey mess that fell apart before it even touched the pan.

That disaster was a massive learning moment. I realized that great French Toast isn't just "bread dipped in eggs." It's actually a delicate balance of hydration and heat. You want the bread to drink up enough custard to be rich, but not so much that the structure collapses.

When you get it right, the outside should shatter slightly under your fork, revealing a center that’s almost like bread pudding.

Since then, I’ve refined the process to ensure every slice is a winner. We’re going to use thick cut brioche today because it has the structural integrity to handle the soak without turning into mush.

It’s about building confidence in the kitchen and showing your family that even a simple meal can be a masterpiece with the right technique. Trust me, once you nail this method, you'll never settle for the diner version again.

Why This Works

• Protein Denaturation: The eggs in the custard uncoil and then bond together when heated, creating a solid but tender "matrix" that holds the liquid inside the bread.
• Maillard Reaction: The combination of light brown sugar and milk proteins reacts under heat to create those complex, nutty flavors and the signature deep golden color.
• Starch Retrogradation: Using slightly stale or "sturdy" bread like brioche means the starch molecules are more crystallized, allowing them to absorb liquid without the cell walls of the bread dissolving into a slurry.
• Fat Emulsification: Whisking the whole milk and eggs thoroughly ensures the fat is evenly distributed, so you get a velvety mouthfeel in every single bite.

Visual Checkpoints for Doneness Success

Finding the right balance of heat is the most important part of the cooking flow. If your pan is too hot, the sugar in the custard will burn before the egg inside has a chance to set.

I always recommend a medium low heat for a longer, more even cook that allows the center to reach the perfect temperature without scorching the exterior.

The Chemistry of Your Bread and Custard

Ingredients and Substitutes

To make French Toast that truly stands out, every element needs to be high-quality. We are using 8 thick slices of Brioche or Challah (about 2.5 cm thick) because the high egg and butter content in the dough creates a rich foundation. You will also need 4 large eggs to provide the necessary structure.

For the liquid base, use 240ml of whole milk. Why this? The fat ensures a creamy texture that skim milk simply cannot replicate. To sweeten and spice things up, grab 25g of light brown sugar, 5ml of pure vanilla extract, 2g of ground cinnamon, and 1.5g of fine sea salt.

The salt is crucial it cuts through the sweetness and wakes up the spice. Finally, for the pan, you need 28g of unsalted butter and 15ml of neutral oil.

If you find yourself enjoying the process of working with enriched doughs, you might also want to try your hand at this Éclair Recipe which uses a similar milk and egg science to create magic. Both recipes rely on understanding how proteins behave when they meet heat.

Essential Gear for a Gold Standard Result

A heavy bottomed skillet is your best friend here. I personally swear by a large cast iron pan because it holds heat beautifully, ensuring that once you drop the bread in, the temperature doesn't plummet.

If you don't have cast iron, a solid non stick pan works well, but you might lose a little bit of that crusty "shatter" on the outside.

You will also need a wide, shallow dish for the custard. A pie plate or a square baking dish is much better than a deep bowl because it allows the bread to lie flat and soak evenly.

A wire whisk is mandatory for getting the eggs and milk fully emulsified, and a wide spatula will help you flip those heavy, custard soaked slices without breaking them.

The step-by-step Path to Custardy Centers

1. Whisk eggs. Place 4 large eggs in your shallow dish and beat them thoroughly. Note: This prevents "scrambled egg" bits on the crust.
2. Combine custard. Add 240ml whole milk, 25g light brown sugar, 5ml vanilla, 2g cinnamon, and 1.5g salt.
3. Emulsify well. Whisk the mixture until the sugar is dissolved and the cinnamon is evenly dispersed.
4. Heat the pan. Place 28g unsalted butter and 15ml neutral oil in a large skillet over medium low heat.
5. Soak the bread. Place 2 slices of brioche into the custard for 30 seconds per side until the bread feels heavy but not falling apart.
6. Drain excess. Lift the bread and let the extra liquid drip off for a few seconds.
7. Sear the slices. Place the bread into the hot butter and oil mixture.
8. Cook first side. Sizzle for 3 to 4 minutes until the bottom is deep golden brown and fragrant.
9. Flip and finish. Cook the other side for another 3 minutes until the center puffs slightly.
10. Rest the toast. Move to a wire rack for 2 minutes to allow the steam to escape without making the bottom soggy.

Chef's Tip: To deepen the flavor profile, add a tiny pinch of freshly grated nutmeg or a teaspoon of orange zest to the custard. It adds a sophisticated layer that makes the dish taste like it came from a high end bistro.

Avoid Sogginess with These Smart Fixes

Why Your Toast Is Soggy

This usually happens because the bread was either too fresh or soaked for too long. Fresh bread has a high moisture content, so it can't absorb the custard without collapsing. If the bread is soft to start with, it will turn into a sponge that never fully cooks through in the middle.

Why the Outside Is Burnt

If the exterior is dark but the inside is still raw and runny, your pan is too hot. The sugar in the custard caramelizes very quickly. You need a gentle, consistent heat to allow the heat to travel into the center of the 2.5 cm thick slice before the surface chars.

Common Mistakes Checklist ✓ Use bread that is at least 24 hours old or lightly toasted in a low oven. ✓ Whisk the custard until no visible egg whites remain to avoid white spots on the toast.

✓ Use a combination of butter and oil; the oil raises the smoke point so the butter doesn't burn. ✓ Don't overcrowd the pan; work in batches of two to keep the pan temperature stable. ✓ Let the toast rest on a wire rack for a minute instead of a flat plate to keep it crispy.

Scaling for the Whole Family

When you need to feed a crowd, scaling this recipe is quite simple, but you have to watch the ratios. If you are doubling the recipe to 16 slices, use 8 eggs but only 450ml of milk instead of a full double (480ml). This keeps the custard slightly thicker, which is easier to manage when working in large batches.

For spices, I usually only go to 1.5x the amount (3g cinnamon) because they can become overpowering in large quantities.

If you are cooking for one, beat one egg and use about 60ml of milk. You can keep the remaining bread in the freezer for next time. When cooking large batches, keep the finished slices on a wire rack set over a baking sheet in a 95°C (200°F) oven.

This keeps them warm and crisp while you finish the rest of the bread.

Cooking Method Comparison

For those who love the precision of French baking, you might find that the technique used in this My Go To Recipe shares a lot of DNA with French Toast specifically the focus on high-quality butter and dough structure.

Debunking Morning Traditions

One common myth is that you should use the highest fat cream possible for the custard. In reality, using heavy cream can actually make the French Toast feel too "heavy" and greasy on the palate. Whole milk provides the perfect balance of hydration and fat to keep it light but rich.

Another misconception is that you need to soak the bread for several minutes. With an enriched bread like brioche, a long soak will actually cause the bread to disintegrate. 30 to 45 seconds per side is more than enough for the liquid to penetrate the crumb without ruining the structural integrity of the slice.

Storage and Zero Waste Guidelines

Leftover French Toast stores surprisingly well. You can keep cooked slices in the fridge for up to 3 days in an airtight container. To reheat, avoid the microwave as it will make the bread rubbery.

Instead, pop them into a toaster or back into a dry skillet over medium heat for 2 minutes per side to regain that exterior crunch.

If you have extra custard left over, don't throw it out! It’s essentially a thin crème anglaise. You can cook it gently in a small saucepan until thickened and pour it over a bowl of berries.

For the bread crusts or scraps, let them dry out completely and pulse them in a food processor to create sweet breadcrumbs for topping fruit crumbles.

Finishing Touches for a Spectacular Family Feast

To truly serve this with confidence, think about the contrast in textures. I love topping mine with a handful of fresh berries and a dollop of high-quality Greek yogurt to provide some acidity against the sweet syrup. A dusting of powdered sugar right before serving makes the whole plate look professional.

If you want to go the extra mile, try a savory sweet combo by serving it alongside crispy bacon or even a side of salted pecans. The saltiness from the nuts enhances the caramelized edges of the bread. Whatever you choose, make sure to serve it while it's still warm and the center is at its most velvety.

For more inspiration on French inspired treats, you should look at this Pear Desserts recipe which also uses fruit and almonds to create a sophisticated flavor profile.

If you want it extra crispy

Use a cast iron skillet and a mix of butter and oil.

If you want it extra rich

Substitute half of the milk for heavy cream.

If you want it quickly

Use standard white bread but only soak for 5 seconds per side.