Custardy Center, Crisp Edges

(serves 2–3)

This custard French toast is great because the egg-and-dairy custard turns brioche or challah creamy inside while the skillet heat creates crisp, browned edges. A little sugar and maple syrup help caramelization, and vanilla, cinnamon, and salt deepen the flavor so it tastes rich, not eggy. Serve it with fresh berries or sliced bananas, plus crispy bacon or breakfast sausage for salty balance. Coffee and a glass of orange juice round it out. For best results, cook on medium heat, keep finished slices on a rack in a warm oven, and serve immediately with warm maple syrup, butter, and a pinch of flaky salt.

Ingredients

• 6 thick slices brioche or challah (ideally day-old)
• 3 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream (or half-and-half)
• 1 tbsp sugar
• 1 tbsp maple syrup (optional but great)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter, for the pan
• Neutral oil (optional, 1–2 tsp to prevent butter burning)

Directions

1. Dry the bread (optional but excellent): Set slices on a rack and bake at 300°F for 8–10 minutes to slightly dry the surface.
2. Make custard: Whisk eggs, milk, cream, sugar, maple syrup, vanilla, cinnamon, and salt until smooth.
3. Soak: Pour custard into a shallow dish. Soak bread 20–30 seconds per side (thick brioche can take 30–45).
4. Cook: Heat a skillet/griddle over medium. Add butter (and a touch of oil). Cook 3–4 minutes per side until deep golden and set through.
5. Hold (if making a batch): Keep finished slices on a rack in a 250°F oven.

Best toppings / serving

• Classic: warm maple syrup + salted butter
• Bright: berries + lemon zest
• Dessert-y: whipped cream + toasted pecans
• Pro move: dust with powdered sugar and add a pinch of flaky salt.

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