Golden Custardy Bread Slices (Printable Version)

Golden custardy bread slices pan-fried and topped with maple syrup and fresh berries for a tasty start.

# What You Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream (optional)

→ Dry Ingredients

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon (optional)
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup, for serving
11 - Powdered sugar, to dust (optional)
12 - Fresh berries or fruit (optional)

# Step-by-Step Guide:

01 - Whisk together eggs, whole milk, heavy cream (if using), sugar, vanilla extract, ground cinnamon, and salt in a large bowl until thoroughly combined.
02 - Warm a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter.
03 - Dip each bread slice into the custard mixture, soaking briefly on both sides without allowing it to become soggy.
04 - Place soaked bread slices onto the heated skillet and cook for 2 to 3 minutes per side until golden brown and cooked through, adding more butter as needed.
05 - Transfer cooked slices to a serving plate. Repeat with remaining bread. Serve immediately with maple syrup, optional powdered sugar, and fresh fruit if desired.

# Expert Advice:

01 -
  • It transforms day-old bread into something golden and custardy that tastes like comfort tastes.
  • Takes barely twenty minutes from mixing bowl to plate, perfect for when you want something special without the fuss.
  • Works with what you have—skip the cinnamon, add orange zest, use plant-based milk—and it still turns out right.
02 -
  • Day-old bread is not a compromise—it's the secret that separates French toast that falls apart from French toast that holds its shape and soaks up custard like it was made for this exact purpose.
  • The egg mixture needs to be balanced; too much egg and it tastes eggy, too much milk and it never sets up right, so whisk it properly and don't overthink it.
03 -
  • Medium heat is your friend—high heat burns the outside before the inside cooks, and low heat gives you pale, sad toast that never develops that golden crust.
  • Day-old bread means bread from yesterday; if it's even a day old and sitting out, it's perfect, and if you can't wait, just leave your fresh bread uncovered on the counter for a few hours to dry it out slightly.
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