French Toast
Classic French Toast with a rich custard batter made from half and half, eggs, and warm spices. This breakfast staple uses thick-cut stale bread to achieve the perfect balance of crispy exterior and custardy interior. Simple technique that delivers restaurant-quality results at home.
Equipment
- 12inch or 15inch Cast Iron Skillet
- Medium Mixing Bowl
- Warm Plate or Platter
- Whisk
Ingredients
Custard
- 3 cups Half and Half
- 6 Eggs large
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
French Toast
- 1 lb French Bread Loaf sliced thick, stale
- 6 tablespoon Butter grass-fed, salted — 1 tablespoon per batch
Toppings
- Maple Syrup
- Powdered Sugar
Instructions
Prep
- Whisk together the half and half, eggs, brown sugar, vanilla extract, and cinnamon in a medium mixing bowl until smooth.
Cook
- Preheat a 12 or 15-inch cast iron skillet over medium heat.
- Add 1 tablespoon butter and spread evenly.
- Dip the thick-cut bread slices into the custard, letting the stale bread absorb the mixture.
- Place enough slices in the pan to fill it without crowding.
- Cook for 2-3 minutes until the bottom is golden brown.
- Flip and cook another 2-3 minutes until both sides are golden.
- Transfer to a warm plate or platter.
- Add another tablespoon of butter to the pan and repeat until all slices are cooked.
Serve
- Serve with maple syrup and a dusting of powdered sugar.
Notes
Use stale or day-old bread—it absorbs the custard better without falling apart. Fresh bread becomes too soggy. The cast-iron skillet holds even heat, which is critical for achieving that golden-brown crust. Cook over medium heat; too hot and the outside burns before the custard sets. Leftover French toast can be frozen in a single layer, then reheated in a toaster or oven at 350°F until warmed through. The basic recipe is a foundation—add orange zest to the batter, or top with sautéed apples or berry compote for variety. Control your heat and don't crowd the pan.
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