Golden, crispy outside with a soft, custard‑like center. Rich brioche soaked in vanilla‑scented custard and cooked to perfection every time.
Why this works
- Thick‑cut brioche or challah soaks custard without falling apart.
- Extra egg yolks add richness; whole milk keeps the custard balanced.
- A touch of cornstarch helps the exterior turn extra crisp.
Ingredients
Custard base
- 4 large eggs + 2 egg yolks
- 1 cup whole milk
- 3 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp cornstarch
For cooking
- 8 slices brioche or challah (1‑inch thick)
- 4 tbsp unsalted butter
- 2 tbsp neutral oil
Step‑by‑step
Choose and prep bread
Use day‑old brioche or challah cut 3/4 to 1 inch thick. If very fresh, dry slices on a baking sheet at 300°F for 5–8 minutes, then cool completely.
Make the custard
Whisk eggs and yolks smooth in a shallow dish. Add milk, sugar, vanilla, cinnamon, salt, and cornstarch; whisk until fully combined with no lumps.
Soak properly
Dip each slice 15–20 seconds per side until heavy but still holding together. Work in batches so slices cook right after soaking.
Heat the pan
Preheat a nonstick or cast‑iron skillet over medium heat. Add 1 tbsp butter + 1/2 tbsp oil; cook when butter foams and smells nutty, not browned.
Cook perfectly
Place soaked slices in the hot pan without crowding. Cook 3–4 minutes until golden and crisp at edges; flip and cook 2–3 minutes more until centers feel set.
Keep warm
Hold finished slices on a rack over a baking sheet in a 200°F oven while you finish remaining batches. Avoid stacking so they stay crisp.
Flavor variations
- Swap cinnamon for nutmeg, cardamom, or orange zest.
- Add 1 tbsp rum or bourbon to the custard (adults).
- For stuffed French toast, cut a pocket and fill with cream cheese, jam, or bananas.
Make ahead
Cook completely, cool on racks, then freeze in single layers between parchment up to 2 months. Reheat from frozen in a toaster or 350°F oven for 5–8 minutes.
Store leftovers
Refrigerate up to 3 days in airtight containers. Reheat in a toaster, skillet, or 350°F oven until hot and crisp. Avoid microwaving.
Dairy‑free option
Use oat, almond, or coconut milk and vegan butter. Choose unsweetened plant milk, especially if the bread is sweet.
Serve with
Pure maple syrup and butter, fresh berries with whipped cream, powdered sugar, plus crispy bacon or breakfast sausage.
Calories per serving
About 320 kcal for two slices; multiple sources list roughly 310–332 kcal per 2‑slice serving prepared from a classic custard.
Quick FAQ
Best bread? Brioche or challah; day‑old absorbs custard best.
Make custard ahead? Yes—up to 24 hours refrigerated; stir before using.
Why extra yolks? Richness and better setting for a creamy interior.
Slice thickness? 3/4 to 1 inch for structure and even cooking.
Bake instead of pan‑fry? Yes—400°F for 15–20 minutes, flipping halfway.
Too eggy? Reduce eggs or add a bit more milk, and avoid oversoaking.
