Golden custardy bread slices (Print View)

Warm, golden custardy bread slices served with maple syrup and fresh fruit toppings.

# What You’ll Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream (optional)

→ Dry Ingredients

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon (optional)
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup, to serve
11 - Powdered sugar, to dust (optional)
12 - Fresh berries or fruit (optional)

# How To Make It:

01 - In a large mixing bowl, whisk together eggs, milk, heavy cream (if using), sugar, vanilla extract, cinnamon, and salt until smooth and uniform.
02 - Warm a large non-stick skillet or griddle over medium heat and melt 1 tablespoon unsalted butter.
03 - Dip each bread slice into the custard, soaking briefly on both sides without becoming overly saturated.
04 - Place soaked slices onto the hot skillet and cook for 2 to 3 minutes per side until golden and fully cooked, adding more butter as needed.
05 - Transfer cooked slices to a serving plate and continue with remaining bread. Serve warm with maple syrup, powdered sugar, and fresh fruit if desired.

# Expert Suggestions:

01 -
  • It transforms day-old bread into something so luxurious your guests won't believe it was a last-minute breakfast idea.
  • The whole thing takes twenty minutes from cold pan to warm plate, which means you can sleep in and still impress people.
  • You control exactly how custardy it gets, so you can make it your way every single time.
02 -
  • Day-old bread is not optional—fresh bread will turn into custard-soaked mush no matter what you do, so buy the bread a day early or use up that stale loaf you were going to throw away.
  • Dipping for too long is the biggest mistake people make, and I learned this by watching my friend soak a slice for ten seconds and then watch it fall apart when he tried to move it to the pan.
  • The butter in the pan needs to be hot but not smoking, because if it's not hot enough the bread steams instead of frying, and if it's too hot everything happens too fast.
03 -
  • Set your heat to medium or medium-low instead of high—the slower cook gives you a golden outside and a properly set custardy inside instead of a burnt exterior with raw egg center.
  • Use a non-stick pan if you have one, because butter alone can stick and tear your bread, and a non-stick surface plus butter equals perfect every time.
  • If you're cooking for a crowd, you can build a whole batch on a sheet pan in a 200 degree oven while you cook the rest, so everything stays warm and ready to serve together.
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