Ingredients
Custard Mixture
- 4 large eggs
- 3/4 cup whole milk
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Bread
- 8 slices day-old brioche or Texas toast (about ¾–1″ thick)
For Cooking
- Equal parts butter and neutral oil, for cooking
Instructions
- Make the custard: In a shallow dish, whisk together the eggs, whole milk, granulated sugar, vanilla bean paste, ground cinnamon, and fine sea salt until the mixture is smooth and fully combined.
- Dip the bread: Quickly dip each slice of brioche or Texas toast into the custard, coating both sides evenly. For thicker slices, allow them to soak a bit longer until moistened through but avoid getting them soggy.
- Cook the bread: Heat a skillet over medium heat and melt a knob of butter combined with neutral oil. Cook each soaked bread slice for 2 to 3 minutes per side, or until it develops a golden-brown crust. Adjust the heat lower if the bread is browning too quickly to ensure even cooking.
- Keep warm: As you finish cooking each batch, transfer the French toast slices to a baking sheet and keep them warm in a preheated 200°F oven until ready to serve.
- Serve: Serve the French toast warm with maple syrup, powdered sugar, fresh fruit, or your favorite toppings. Enjoy this classic breakfast delight!
Notes
- Use day-old bread for best texture; fresh bread may become too soggy.
- Vanilla bean paste enhances flavor more than vanilla extract but can be substituted if unavailable.
- Adjust cinnamon to taste or omit if preferred.
- Keep the cooking temperature moderate to avoid burning the bread exterior while ensuring the inside cooks through.
- Leftovers can be refrigerated and reheated in a toaster or oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
