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The Ultimate Crispy & Custardy French Toast: Mastering the Perfect Golden Slice

Two thick slices of golden brown french toast stacked slightly on a white plate.

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Follow this foolproof guide to make the best French toast with crispy edges and a rich, custardy center every time. This recipe uses Brioche bread and a simple custard mix for a classic, indulgent breakfast.

Ingredients

Scale
  • 6 thick slices Brioche or Challah bread (day-old is best)
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 2 tablespoons unsalted butter, for cooking

Instructions

  1. Prepare the custard: In a shallow dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, sugar, and salt until fully combined.
  2. Heat a large griddle or non-stick skillet over medium-low heat. Add half of the butter and let it melt and coat the surface.
  3. Dip each slice of bread into the custard mixture. Let it soak for about 20 to 30 seconds per side. You want the bread saturated but not falling apart. This step is key for a custardy center.
  4. Place the soaked bread onto the preheated griddle, ensuring slices do not touch.
  5. Cook for 3 to 4 minutes per side over medium-low heat until the French toast is deep golden brown and cooked through. Low heat prevents burning the outside before the center sets.
  6. Remove the cooked slices and keep them warm while you cook the remaining bread, adding more butter to the griddle as needed.
  7. Serve immediately with your preferred toppings.

Notes

  • Use thick-cut, slightly stale bread like Brioche or Challah for the best texture; they absorb the custard without becoming soggy.
  • For extra crispy edges, cook the French toast slightly longer on medium-low heat.
  • To make a French Toast Board for brunch, serve slices with bowls of fresh berries, sliced bananas, powdered sugar, maple syrup, and whipped cream.

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