French Toast: Creamy and Crispy

Ingredients

• 4 thick slices (2.5 cm; 1 inch)brioche bread
• 2eggs
• 1egg yolk
• 120 ml (½ cup)whole milk
• 60 ml (¼ cup)double cream
• 15 ml (1 tbsp)maple syrup
• 5 ml (1 tsp)vanilla extract
• 2.5 ml (½ tsp)ground cinnamon
• 0.6 ml (⅛ tsp)ground nutmeg
• 1 pinchkosher salt
• 28 g (2 tbsp)unsalted butter
• 5 ml (1 tsp)neutral oil

Instructions

1. 1

   Arrange the bread

   Set the 4 thick slices of brioche on a wire rack placed over a baking sheet.

2. 2

   Dry the slices

   Bake at 150°C (300°F) for 8–10 minutes, until the surface feels firm and dry to the touch. This gives the bread a sturdier base for soaking.

3. 3

   Whisk the custard

   In a wide dish, whisk together 2 eggs, 1 egg yolk, 120 ml whole milk, 60 ml double cream, 15 ml maple syrup, 5 ml vanilla extract, 2.5 ml ground cinnamon, 0.6 ml ground nutmeg and a pinch of salt.

4. 4

   Smooth the mixture

   Whisk until the custard is an even pale tan colour, with no visible streaks of egg.

5. 5

   Dip the bread

   Submerge two slices of the dried bread in the custard.

6. 6

   Soak each side

   Soak for 40 seconds per side, until the bread feels heavy but still holds together. Do not exceed 60 seconds, or the centre may become too soggy.

7. 7

   Heat the pan

   Melt 28 g unsalted butter and 5 ml neutral oil in a large frying pan over medium-low heat.

8. 8

   Watch the butter

   Wait for the butter to stop sizzling and start foaming; it should smell slightly nutty.

9. 9

   Cook the slices

   Add the soaked bread to the pan and cook for 3–4 minutes per side.

10. 10

    Check for doneness

    Turn the bread and cook until a deep mahogany crust forms and the centre feels set when pressed lightly.

What is French toast?

French toast is bread dipped in an egg-and-milk mixture, then fried until browned. Despite its name, it is a familiar American breakfast dish, with many variations in the bread, custard and toppings.

This version uses rich brioche and a custard enriched with cream and an extra yolk. Drying the slices before dipping helps them take on the mixture while keeping their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 327 calories, 10g protein, 27g carbs, 21g fat.

The brioche and maple syrup provide most of the carbohydrates, while the butter, cream, yolk and oil contribute much of the fat. Eggs, milk and cream supply the protein. Pair a serving with fruit or berries for a fresh contrast and a more balanced plate.

Why brioche works

Brioche: its soft, buttery crumb makes a tender centre, while thick slices give the custard room to soak in.

Drying: a brief stint in a low oven firms the surface and removes some moisture, so the slices are less likely to collapse during dipping.

Get the custard evenly mixed

Whisking: mix until the eggs are fully blended with the milk and cream, with no visible strands or streaks. A wide dish makes it easier to coat the bread evenly.

Spices: cinnamon and nutmeg season the custard throughout, while vanilla and maple syrup add sweetness. The pinch of salt helps round out those flavours.

Soak without oversaturating

Timing: soak each side for 40 seconds, as directed, and check that the slice feels heavy but still holds together. Keep the soak under 60 seconds to avoid a soggy centre.

Small batches: dip two slices at a time, then cook them before soaking the next batch. This keeps the bread manageable and gives you room to turn it in the pan.

Build a crisp, set centre

Pan heat: medium-low heat gives the custard time to cook through while the outside browns. The butter is ready when it foams and begins to smell slightly nutty.

Doneness: cook for 3–4 minutes per side, looking for a deep mahogany crust. A light press should find a centre that feels set rather than wet.

Serve it warm

French toast is best served soon after cooking, while the crust is crisp and the centre is creamy. Maple syrup is a natural topping; fresh berries or sliced fruit add a bright contrast.

For a fuller breakfast, serve it with yoghurt and fruit, or alongside eggs. Keep toppings modest if you want the buttery brioche and spiced custard to remain the focus.

Recipe notes & tips

• Use a wire rack over the baking sheet so air can circulate around the bread as it dries.
• Choose a wide dish that lets each slice lie flat in the custard.
• Set a timer for the 40-second soak on each side.
• Cook over medium-low heat so the crust does not brown before the centre sets.
• Serve the slices as soon as they are cooked for the best contrast between crust and centre.

Variations

• Add citrus: whisk a little finely grated orange zest into the custard.
• Use cardamom: replace some of the cinnamon with ground cardamom for a warmer spice note.
• Top with berries: add fresh berries just before serving for a tart contrast.
• Add toasted nuts: scatter chopped toasted pecans or walnuts over the finished slices.
• Use brioche rolls: cut rolls into thick slices and dry them in the oven as directed.

Common mistakes to avoid

• Skipping the drying step: the bread may become fragile, so bake it until the surface feels dry and firm.
• Soaking too long: the centre can turn soggy, so stick to 40 seconds per side and never exceed 60 seconds.
• Leaving egg streaks: unevenly mixed custard coats the bread inconsistently, so whisk until smooth and pale tan.
• Using a hot pan: the outside can darken before the centre sets, so keep the heat at medium-low.
• Crowding the pan: the slices are harder to turn evenly, so cook two at a time in a large pan.

How to store

Refrigerate cooled leftovers in an airtight container for up to 2 days. Reheat in a frying pan over low heat or in a 180°C oven until warmed through; the crust may be less crisp than when freshly cooked.

Frequently asked questions