Custard French Toast (Challah or Brioche)
Thick slices of challah (or brioche) bread give this French toast a pillowy, custard center and crisp, caramelized crust. A few extra egg yolks added to the batter amp up the richness. Serve with warm maple syrup and thick pads of salted butter.
This recipe, to me, is the quintessential french toast. Thick slices of soft, enriched bread, briefly soaked in a rich, eggy custard then cooked in a skillet until golden brown.
It really is a perfect weekend breakfast. Sweet, satisfying and very simple to whip up. This recipe is highly amendable too. Almost any bread will work. You can swap the whole milk for half and half or even non-dairy options like oat milk or almond milk. Feel free to add a pinch of cinnamon, nutmeg or ground cardamon if that’s your thing.
Top with maple syrup and a pad of good quality butter. Sliced strawberries (or any fresh fruit really) makes for a nice addition as well.
Want to try something similar but a little different? Check out Sourdough French Toast with Blueberry Brown Sugar Compote.
Ingredients You’ll Need:
Recipe Steps:
Step 1.
Whisk together the custard then transfer it to a wide, shallow dish (like a bowl or 8×8 baking pan) for easy dipping. Working in batches, soak the bread for 15-20 seconds on each side. Don’t over soak it!
Step 2.
Preheat a large skillet or sauté pan over medium heat. Add a few tablespoons of butter – just enough to lightly coat the surface of the pan. Once the butter is melted and slightly browned, add in the custard-soaked bread slices. Cook until golden brown, about 3-5 minutes then flip to the second side for an additional 3-5 minutes.
Step 3.
Continue soaking and sautéing the French toast in batches. Serve immediately or if, needed, pop it into a 200-degree oven for up to 30 minutes.
Tips & Tricks For Perfect French Toast
- Use the right bread. Day old bread is actually better for french toast than fresh bread, as it will soak up the custard mixture more evenly. Brioche or challah are my top choices but sliced sandwich bread will work too.
- Soak the bread properly. Don’t over-soak the bread, or it the center of your French toast with be wet and mushy. Instead, dip each slice of bread in the custard mixture for 15-20 seconds, then let the excess custard drip off before you place it in the pan.
- Cook it in butter not oil or pan-spray. The butter will naturally brown as the toast cooks adding an additional layer of nutty brown butter flavor.
- Serve immediately. French toast is best enjoyed fresh from the pan. If you need to keep it warm, you can put it in a 200-degree oven for up to 30 minutes.
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Custard French Toast (Challah or Brioche)
Ingredients
- 3 large eggs
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 8 1-inch thick slices challah or brioche about 1 large loaf
- 6 tbsp butter
For Serving
- maple syrup
- butter
Instructions
- In a large bowl, vigorously whisk together the eggs, egg yolks, sugar, milk, vanilla and salt. Make sure that the mixture is thoroughly combined with no individual streaks of yolks or whites. You can even use a stand blender or immersion blender to really get the custard perfectly smooth. Transfer the custard to a wide, shallow bowl or baking dish.
- Place a large skillet over medium heat then add 2-3 tablespoons butter, enough to coat the surface of the pan in a thin, even layer. Working in batches, add two slices of bread to the custard, let soak for 15-20 seconds on each side (do not soak) then, gently shake off any excess and transfer to the hot skillet.
- Cook the slices until golden brown, about 3 to 5 minutes then carefully flip and cook on the second side for another 3-5 minutes. Transfer to plates and serve with maple syrup and butter. If needed, transfer the french toast to a preheated 200 F oven to keep warm while you cook the rest of the bread slices.
Notes
- Challah: Challah and Brioche are the most classic choices for french toast but you can use pretty much any type of bread for this recipe, even gluten-free.
- Milk: Heavy cream, half and half or even non-dairy milks like almond or oat will all work.
