Golden Custardy Bread Slices

There's something about the smell of butter hitting a hot skillet that makes a Sunday morning feel less like a chore and more like an occasion. I discovered French toast not in some fancy brunch spot, but in my own kitchen on a random Tuesday when I had a loaf of brioche going stale and couldn't bear to toss it. What started as salvaging bread turned into the kind of breakfast that makes people linger at the table, asking for seconds while the coffee's still hot.

I made this for my roommate during a particularly rough week, and watching her face light up when she took that first bite reminded me that sometimes the simplest dishes carry the most weight. She came back to the kitchen three times asking how I made it taste so good, which made me realize it wasn't magic—just eggs, milk, bread, and paying attention.

Ingredients

• 4 large eggs: The foundation of your custard, so fresh ones really do make a difference—you'll taste the richness.
• 1 cup whole milk: Whole milk gives you that silky, creamy base that skim milk just can't match.
• 2 tbsp heavy cream (optional): If you want to go luxe, this is where that extra richness comes from.
• 1 tbsp granulated sugar: Just enough sweetness to balance the eggs without making it dessert-like.
• 1 tsp pure vanilla extract: Don't skip this or use imitation—it's the invisible hand that makes everything taste more like itself.
• 1/2 tsp ground cinnamon (optional): Adds warmth and a subtle spice that makes people ask what you did differently.
• Pinch of salt: Sounds small, but it's what makes the sweetness pop instead of feel flat.
• 8 slices day-old brioche, challah, or thick white bread: Day-old bread is crucial because fresh bread absorbs too much and falls apart—slightly stale is your friend here.
• 2 tbsp unsalted butter: For cooking and getting that golden crust that makes it all worth doing.
• Maple syrup, to serve: The classic pour, though I've been known to drizzle honey or dust with cinnamon sugar instead.
• Powdered sugar and fresh berries (optional): Finish touches that make it feel like more than breakfast.

Instructions

Mix your custard:

Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt together until smooth and fully combined. You want no streaks of egg white, just a golden, unified mixture.

Heat your pan:

Get a large non-stick skillet or griddle over medium heat and add a tablespoon of butter, letting it foam and smell incredible before you start cooking.

Dip and soak:

Take each bread slice and let it sit in the custard for just a few seconds per side—you want it soaked but not soggy, which is the dance you learn by doing it once or twice.

Cook until golden:

Place your dipped bread on the hot skillet and cook for two to three minutes per side until the edges are caramelized and the inside feels cooked through when you press gently with your spatula. Don't crowd the pan or flip too early.

Keep the plates warm:

As each batch finishes, transfer to a serving plate while you work through the rest, adding more butter to the pan as needed to maintain that golden crust.

Serve while warm:

Top with maple syrup, a dust of powdered sugar, and fresh berries if you've got them, and eat while it's still warm enough to taste like something special.

Save

There was a morning last winter when my kids actually put their phones down to eat French toast without complaining, and in that quiet moment of them actually present at the table, I understood why this dish has survived as long as it has. It's not fancy, but it tastes like someone cares.

The Bread Matters More Than You Think

Brioche and challah are soft and rich, which is why they're the gold standard, but thick white bread works beautifully too if that's what you have. The key is that the bread needs enough structure to hold the custard without dissolving, which is why super fresh, fluffy bread will disappoint you. I learned this the hard way by using a loaf that came home that afternoon, and it turned to mush in the pan—a learning moment that made me a believer in buying bread a day early.

Why This Trick with the Butter Works

Letting the butter foam in the pan before you add the bread is not just flavor—it's the difference between French toast that tastes home-cooked and French toast that tastes like someone knew what they were doing. The foam creates those beautiful golden edges and keeps the custard from sticking, which is the invisible part that makes everything taste right.

Variations That Turn This Into Something Entirely Different

Once you nail the basic version, French toast becomes a playground—add orange zest to the custard for a brighter taste, dust cinnamon sugar instead of powdered sugar for something cozier, or swirl in a splash of rum or Baileys if you want breakfast to feel like dessert. I've even made it savory with a pinch of thyme and topped it with avocado and a fried egg, which surprised everyone but turned into a new tradition.

• Try adding a tablespoon of honey or a splash of orange juice to the custard for depth you didn't know was missing.
• Use challah or brioche for maximum richness, but honestly any bread works if you treat it right and don't oversoak it.
• Cook in batches and keep the finished pieces warm in a low oven so everyone eats hot, not while you're still cooking the last round.

Save

French toast is proof that the best meals don't need to be complicated, just made with a little attention and a little butter. Make it once and you'll understand why people have been making it for centuries.

Recipe Questions & Answers

→ What type of bread works best?

Day-old brioche, challah, or thick white bread absorb the custard well without becoming soggy, providing a rich texture.

→ Can I add extra flavor to the egg mixture?

Yes, adding orange zest or a splash of liqueur enhances the flavor complexity in the custard soak.

→ How do I avoid soggy bread slices?

Soak each slice briefly to ensure it absorbs enough custard without becoming overly saturated.

→ What toppings complement the dish?

Maple syrup, powdered sugar, and fresh berries add sweetness and freshness to the finished slices.

→ Is there a dairy-free alternative?

Plant-based milk and butter substitutes can be used for a dairy-free variation, maintaining richness and texture.