Golden custardy bread slices

French toast appeared in my kitchen on a lazy Sunday morning when I had a half-loaf of brioche going stale and absolutely nothing planned for breakfast. I whisked together eggs and milk on a whim, dipped some bread, and watched it transform into something golden and custardy that made my entire apartment smell like vanilla and butter. My roommate wandered in halfway through cooking and just stood there silent until I slid a plate in front of her. We ate the whole batch without saying much, just savoring the way the custard had soaked into the bread but not fallen apart. That morning taught me that sometimes the best meals come from rescuing something you were about to throw away.

I made this for my niece's first sleepover when she was seven, and she asked for it every time she visited after that. There's something about watching a kid's face when they realize bread can taste like dessert for breakfast that sticks with you. Years later she texted me a photo of her own French toast attempt, and I realized I'd accidentally given her a food memory that would probably outlast a lot of other things.

Ingredients

• 4 large eggs: Use room temperature eggs if you remember—they whisk smoother and blend more evenly with the milk.
• 1 cup whole milk: Full fat makes a difference in richness, but whatever you have in your fridge will work.
• 2 tbsp heavy cream (optional): Add this only if you want to feel fancy or if you're trying to use up cream you bought for coffee.
• 1 tbsp granulated sugar: Sweetens the custard without making it cloying.
• 1 tsp pure vanilla extract: Real vanilla smells so good while you're whisking, it makes the whole process feel intentional.
• 1/2 tsp ground cinnamon (optional): This is optional but it's never a mistake—it adds warmth without announcing itself.
• Pinch of salt: The small amount that makes everything taste like itself.
• 8 slices day-old brioche, challah, or thick white bread: This is the most important choice you'll make—stale bread drinks up the custard like it's been waiting for it, while fresh bread turns into mush.
• 2 tbsp unsalted butter: Use more if your skillet is big or if you just love butter, which is a valid reason.
• Maple syrup, powdered sugar, fresh berries (for serving): Choose toppings based on what's in your kitchen, not what a recipe tells you to buy.

Instructions

Whisk the custard:

Crack all four eggs into a mixing bowl and whisk them until the whites and yolks are totally combined, then add milk, cream if you're using it, sugar, vanilla, cinnamon, and salt. Whisk until it looks smooth and smells like vanilla and warmth. You want it well combined but you're not trying to make it frothy.

Heat your cooking surface:

Put your non-stick skillet or griddle over medium heat and add half the butter, letting it melt until it smells toasty but not burned. This takes about two minutes and you'll know it's ready when it smells like actual butter, not like cooking oil.

Dip and soak:

Pick up one slice of bread and dunk it into the custard—a quick dip on each side, maybe two to three seconds each side. You want the bread soaked through but still holding its shape, not turning into soggy bread soup.

Cook until golden:

Place the soaked bread onto the hot skillet and listen for the immediate sizzle that means you did it right. Let it cook for two to three minutes on the first side until it's golden brown and feels a little set when you press the edge with your spatula, then flip and cook the other side the same way. It's done when both sides are golden and the custard has set inside.

Keep and repeat:

Transfer each cooked slice to a serving plate and keep going with the rest of your bread, adding more butter to the pan as it gets used up. Some mornings you might eat them as they finish cooking, other times you'll have the whole batch ready to serve at once.

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There was a morning about a year ago when I made this for someone I was trying to impress, and they asked for the recipe before they'd even finished eating. That felt like winning something.

The Bread Matters More Than You Think

I spent years making French toast with whatever bread was handy and wondering why it never felt restaurant-quality, then someone finally told me about using day-old bread and everything changed. Brioche is silky and rich, challah is tender and slightly sweet, thick white bread is reliable and humble. The bread soaks up the custard evenly and stays intact instead of falling apart or tasting like wet sponge. The thickness matters too—thin bread cooks too fast on the outside before the inside sets, while thick slices give you that perfect contrast between crispy edges and custardy center.

Toppings and Flavor Variations

Maple syrup is the classic for a reason, but powdered sugar, fresh berries, and even a tiny drizzle of honey all work beautifully. I've had it with chocolate chips stirred into the custard mixture, with orange zest added for brightness, and once with a splash of rum extract that made it feel grown-up and decadent. The notes mentioned trying liqueur, and that's genuinely good advice if you're serving this to adults and want to add a sophisticated layer. Toppings are where you get to make it your own, whether that means keeping it simple with just syrup or getting creative with what's in your kitchen.

Making It Your Own

This recipe is flexible enough to work with what you have and precise enough to nail the technique every time you make it. I've made it dairy-free with oat milk and dairy-free butter when friends needed that, I've added extra cinnamon when I was feeling cozy, and I've skipped the sugar entirely when I wanted the savory version with salt and pepper. The foundation never changes—eggs, milk, bread, heat—but the details are all yours to adjust.

• If your bread is super thick, you might need an extra minute per side to cook it through without burning the outside.
• Leftover French toast reheats in a low oven and tastes almost as good as fresh, so don't hesitate to make a big batch.
• This is one of those recipes that tastes expensive but costs almost nothing, which makes it perfect for feeding people or feeding yourself when you want to feel fancy.

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French toast is one of those dishes that bridges the gap between breakfast and dessert, between simple comfort and genuine indulgence. Make it whenever you have bread going stale and people to feed, or make it just for yourself on a morning when you deserve something that tastes like care.

Recipe FAQ

→ What type of bread works best?

Day-old brioche, challah, or thick white bread absorb the custard well without falling apart.

→ Can I add extra flavor to the custard?

Yes, try adding cinnamon, vanilla extract, or a splash of orange zest for enhanced aroma.

→ How do I achieve a golden crust?

Cook soaked bread slices in butter on medium heat for 2–3 minutes per side until golden brown.

→ What toppings complement this dish?

Maple syrup, powdered sugar, and fresh berries or fruit make excellent finishing touches.

→ Is there a dairy-free alternative?

Yes, substitute plant-based milk and butter to create a dairy-free version.