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Close-up of golden french toast slice with crispy edges, melting butter, and maple syrup — french toast recipe
Abdul Rehman

French Toast Recipe: Crispy Outside, Custardy Inside

This french toast recipe uses a whole milk and egg custard with an extra egg yolk for a richer base. The result is golden, caramelized slices with a soft center that holds its shape when cut. Works with brioche, challah, or thick-cut sandwich bread.
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Prep Time 8 minutes
Cook Time 12 minutes
Soak Time 2 minutes
Total Time 22 minutes
Servings: 2 (2 slices each)
Course: Breakfast / Brunch
Cuisine: French-American
Calories: 420
Ingredients Method

Ingredients
  

For the Custard Mixture
  • 3 large eggs plus 1 extra egg yolk
  • 120ml (½ cup) ​ whole milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp granulated sugar
  • ​ ​ Pinch of fine salt
For Cooking
  • 4 thick slices of bread, 2.5cm (1 inch) thick (brioche or challah preferred) ​
  • 2 tbsp unsalted butter, divided ​
To Serve
  • Maple syrup
  • Powdered sugar
  • Fresh berries (optional) ​

Method
 

  1. Crack the 3 eggs and extra yolk into a shallow dish. Add the milk, vanilla, cinnamon, sugar, and salt. Whisk for 60 seconds until no egg white streaks remain.
  2. Place 2 bread slices flat in the custard. Soak 45 seconds on the first side, press firmly, flip, and soak 45 seconds on the second side with another press. Transfer to a cutting board and rest 1 to 2 minutes.
  3. Heat a skillet over medium heat. Add 1 tbsp butter and wait for the foam to subside, about 90 seconds.
  4. Place the 2 soaked slices in the pan. Cook 3 to 4 minutes undisturbed until deeply golden on the bottom and set at the edges.
  5. Flip and cook 2 to 3 minutes until the second side is golden and the center springs back firmly when pressed.
  6. Remove to a warm plate. Add the remaining 1 tbsp butter to the pan, wait for the foam to subside, then repeat with the remaining 2 soaked slices.
  7. Serve immediately with maple syrup and a dusting of powdered sugar.