Classic French Toast
Thick-sliced bread soaked in a cinnamon-nutmeg vanilla custard and pan-fried in butter until golden brown on both sides. Ready in just 15 minutes.
- 2 large eggs
- 1 cup whole milk
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1 tablespoon sugar
- 8 slices bread, thick sliced
- 2 tablespoons unsalted butter
- Whisk together the eggs, milk, cinnamon, nutmeg, vanilla, and sugar in a large bowl until fully combined and no streaks of egg remain. This spiced custard is what gives the toast its flavor, so make sure everything is evenly blended before moving on.
- Dip each slice of bread into the custard, coating both sides, and let it soak for about 15 seconds. Lift it out and let it drip for another 5 seconds before adding it to the pan — soaking too long can make thinner bread fall apart, so keep an eye on the timing.
- Add the butter to a heavy-bottomed skillet over medium-high heat and let it melt. Add the soaked bread slices and cook until browned on both sides, about 2 to 4 minutes per side, flipping once the first side has developed a deep golden crust.
Chef's Note: Thick-sliced bread is worth seeking out here rather than standard sandwich bread — it holds up to the custard soak without turning mushy, giving you a crisp, golden exterior with a soft, custardy center instead of toast that falls apart in the pan. The short soak time, just 15 seconds a side, is intentional; day-old or sturdier bread can handle a touch longer, but fresher, softer bread will start to disintegrate if left in the custard too long.
A heavy-bottomed skillet holds and distributes heat more evenly than a thin one, which matters for getting consistent browning across every slice rather than scorched spots next to pale ones. This comes together fast enough for a weekday breakfast, but it's just as at home on a weekend table with warm maple syrup and a dusting of powdered sugar.
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