Ingredients:

  • 4 large eggs (US), or 200 g eggs / 4 large eggs (metric)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream (35% fat)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.25ml) ground cinnamon
  • Pinch of salt
  • 8 slices (about 1-inch thick) brioche or challah bread (stale or slightly dried is best). Approximately 100g of bread per slice
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons (30ml) vegetable oil (for a higher smoke point)
  • Powdered sugar (Optional)
  • Fresh berries (strawberries, raspberries, blueberries) (Optional)
  • Maple syrup (Optional)
  • Whipped cream (Optional)

Instructions:

  1. In a large shallow dish, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
  2. Dip each slice of bread into the custard mixture, ensuring it's fully saturated but not falling apart. Let soak for at least 30 minutes, flipping halfway through. Visual Cue: Bread should be saturated but still hold its shape.
  3. Heat a large skillet or griddle over medium heat. Add the butter and oil. Visual Cue: Butter should be melted and the skillet should be hot, but not smoking.
  4. Carefully place the soaked bread slices onto the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Doneness Test: Bread should be golden brown and firm to the touch. A slight wobble is okay, but it shouldn't be completely soggy.
  5. Transfer the cooked French toast to a serving plate. Garnish with powdered sugar, fresh berries, maple syrup, or whipped cream (or all of the above!). Serve immediately and enjoy!