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Classic French Toast with a Crispy Edge

A foolproof classic French toast with a custardy center and perfectly crispy, caramelized edges — made with day-old brioche or challah and a simple vanilla-cinnamon custard.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 6 slices day-old brioche or challah bread (3/4 to 1 inch thick)
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg optional
  • pinch salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil (like canola or vegetable)

Method
 

  1. In a shallow dish, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg (if using), and salt until well combined.
  2. Place bread slices in the custard mixture, soaking each side for 20-30 seconds (not too long or they'll become soggy).
  3. Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and 1/2 tablespoon oil, swirling to coat the cooking surface.
  4. Cook the soaked bread for 3-4 minutes on the first side until golden brown and crisp at the edges.
  5. Flip and cook for another 2-3 minutes until the second side is equally golden and crisp.
  6. Refresh the butter and oil mixture between batches.
  7. If making multiple batches, keep finished slices warm in a 200°F oven on a wire rack set over a baking sheet (this maintains crispness).

Notes

Use bread that's 1-2 days old so it absorbs the custard without becoming soggy, and don't soak longer than 20-30 seconds per side. Keep finished slices warm and crisp in a 200°F oven on a wire rack set over a baking sheet while you cook remaining batches.