Crispy Outside, Custardy Inside French Toast

Rolling Sauce

Crispy Outside, Custardy Inside French Toast

Thick slices of bread soaked in a simple vanilla-cinnamon custard, then pan-fried until deeply golden and crisp on the outside with a soft, custardy center.

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Prep Time 10

Cook Time 14

Total Time 25

Servings: 4

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

Custard

- 3 large eggs
- 1 cup whole milk or half-and-half for extra richness
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt

For Cooking

- 8 slices brioche or challah cut 3/4 to 1 inch thick (day-old preferred)
- 3 tablespoons unsalted butter divided
- 1 tablespoon neutral oil optional

For Serving

- Maple syrup
- Powdered sugar
- Fresh berries

Method

Whisk eggs, milk, sugar, vanilla, cinnamon, and salt in a wide shallow dish until completely smooth.
Preheat a large skillet over medium heat for 1–2 minutes.
Dip each bread slice in the custard for about 15 seconds per side — just enough to coat, not soak.
Melt 1 tablespoon butter (plus a little oil if using) in the skillet. Add 2–3 slices without crowding.
Cook 2–3 minutes per side until deep golden brown and crisp at the edges.
Transfer cooked slices to a wire rack (not a stacked plate) while finishing remaining batches, adding more butter as needed.
Optional: for extra-thick slices, finish in a 375°F oven for 5 minutes.
Serve immediately with maple syrup, powdered sugar, and fresh berries.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.
Make ahead: Custard can be whisked up to a day ahead and refrigerated.
Swap: Use 2% milk or a thick non-dairy milk; texture will be slightly less rich.