Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed pan
• •Wide shallow dish for soaking
• •Wire cooling rack
• •Rimmed baking sheet
• •Fine-mesh strainer for dusting

Instructions

1. 1

   Prepare your bread

   If your bread is fresh, spread the slices in a single layer on a baking sheet and let them sit uncovered for an hour, or place them in a 300°F oven for five minutes per side to dry slightly. You want bread that feels firm at the edges but not crackling dry. Fresh bread absorbs custard too quickly and falls apart in the pan. Stale bread drinks it in while maintaining structure.

   The best French toast comes from bread that's one to two days old. If you plan ahead, leave your loaf unwrapped on the counter overnight.
2. 2

   Build the custard

   Crack the eggs into a wide, shallow bowl or baking dish. Whisk until the yolks and whites are completely combined with no streaks remaining. Add the milk, cream, sugar, cinnamon, vanilla, salt, and nutmeg. Whisk vigorously until the sugar dissolves and the mixture is uniform in color. The cinnamon should be evenly distributed, not floating in clumps. Taste the custard. It should be noticeably sweet and fragrant with vanilla and warm spice.

   A shallow dish works better than a bowl because you can lay the bread flat for even soaking on both sides.
3. 3

   Soak the bread properly

   Working with two slices at a time, lay the bread in the custard mixture. Let it soak for twenty to thirty seconds, then flip and soak the other side for another twenty to thirty seconds. The bread should feel heavy and saturated but not so waterlogged that it threatens to fall apart when lifted. Gently press the center with your finger. It should yield but spring back slightly. Let excess custard drip off before transferring to the pan.

   Don't walk away during soaking. Thirty seconds too long and your bread becomes a soggy mess impossible to handle. Stay present.
4. 4

   Heat the pan

   Set a large cast iron skillet or heavy-bottomed pan over medium heat. Add one tablespoon of butter and let it melt completely, swirling to coat the surface. Wait until the foaming subsides and the butter smells nutty. This takes longer than you think, about two minutes. If the butter browns instantly and smokes, your pan is too hot. Wipe it out and start again at lower heat.

5. 5

   Cook the first batch

   Lay two soaked bread slices in the pan, leaving space between them. They should sizzle gently on contact, not violently sputter. Cook undisturbed for three to four minutes until the bottom develops a deep golden-brown crust. Peek underneath with a spatula. You want the color of a well-toasted marshmallow, not pale beige. Flip carefully and cook the second side for another three minutes until equally golden.

6. 6

   Keep warm and continue

   Transfer finished slices to a wire rack set inside a baking sheet and place in a 200°F oven. This keeps them warm without steaming the crisp exterior against a flat surface. Add another tablespoon of butter to the pan, let it foam and settle, then soak and cook the remaining slices in batches of two.

   Never stack finished French toast directly on top of each other. The trapped steam turns crisp crusts soggy within minutes.
7. 7

   Serve immediately

   Arrange two slices on each warm plate. Dust generously with confectioners' sugar through a fine-mesh strainer for even coverage. Add a pat of butter if desired and serve with warm maple syrup on the side. Fresh berries scattered across the plate are welcome but not required. French toast waits for no one. Call the family before you plate, not after.

Chef Tips

• •The bread matters more than any other ingredient. Brioche and challah work beautifully because their enriched doughs contain eggs and butter that complement the custard. Plain white sandwich bread makes acceptable French toast. Artisan sourdough does not. Save that for other purposes.
• •Warm your maple syrup. Cold syrup on hot French toast is an avoidable sadness. Pour it into a small pitcher and microwave for twenty seconds, or warm it in a small saucepan while you cook.
• •Real maple syrup is non-negotiable. The pancake syrup sold in plastic jugs is corn syrup with artificial flavoring. It has no place on proper French toast. Spend the money once and taste the difference.
• •If you're feeding a crowd, make the custard the night before and refrigerate it. In the morning you can move straight to soaking and cooking while still half-asleep.

Advance Preparation

• •The custard mixture can be whisked together and refrigerated up to 24 hours ahead. Give it a good stir before using, as the cinnamon tends to settle.
• •Bread can be sliced and left to stale on the counter overnight, covered loosely with a kitchen towel.
• •Cooked French toast can be frozen for up to one month. Reheat directly from frozen in a 375°F oven for eight to ten minutes until heated through and re-crisped.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)