French Toast Golden Custard (Printable Version)
# What You'll Need:
→ Custard Base
01 -
3 large eggs
02 -
240 ml whole milk
03 -
25 g granulated sugar
04 -
7 ml pure vanilla extract
05 -
2 g ground cinnamon
06 -
3 g kosher salt
→ Bread
07 -
6 slices brioche or challah, each 2.5 cm thick
→ For Frying and Serving
08 -
15 g unsalted butter, divided, plus extra for serving
09 -
15 ml neutral oil, divided
10 -
Pure maple syrup, to serve
# Step-by-Step Directions:
01 -
Preheat oven to 95°C. Set a wire rack inside a baking sheet to keep cooked toast warm.
02 -
In a large, wide bowl, whisk eggs vigorously until fully blended. Add milk, sugar, vanilla, cinnamon, and salt. Whisk until smooth and homogenous.
03 -
Arrange 2 slices of bread in the custard. Soak each side for 30 seconds until just saturated but not soggy, using a fork to flip.
04 -
Meanwhile, heat 5 g butter and 5 ml oil in a large nonstick or cast iron skillet over medium heat until butter begins to bubble. Add soaked bread and cook until golden and crisp, about 3 minutes per side. Transfer to prepared rack in oven to keep warm. Repeat with remaining bread and batches of butter and oil.
05 -
Portion French toast onto plates. Serve immediately with additional butter and maple syrup, or top with fresh fruit, jam, or other preferred accompaniments.
# Helpful Notes:
01 -
Using unsliced, fresh brioche or challah yields the best texture and flavor for French toast.
02 -
For optimal results, slice bread to an even 2.5 cm thickness and soak each side for precisely 30 seconds.
03 -
Maintain medium heat to ensure the crust crisps without burning the butter.
04 -
French toast may be frozen after cooking for up to one month; reheat in a skillet or low oven before serving.