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Custard-Soaked Vanilla French Toast

Rich, custardy French toast with a golden exterior and creamy interior. Made with thick-cut brioche soaked in a vanilla-cinnamon custard.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 loaf thick-cut brioche or challah bread sliced 1-inch thick
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 2 tbsp unsalted butter for the pan

Method
 

  1. In a wide shallow bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until thoroughly combined. The custard should be smooth with no streaks of egg white.
  2. Preheat your oven to 350°F (175°C). This step is what sets this French toast apart — the oven finish ensures the custard cooks all the way through.
  3. Dip each slice of bread into the custard, soaking for about 30 seconds per side. Let any excess drip off — you want it saturated but not dripping.
  4. Melt a tablespoon of butter in a large skillet over medium heat. When the butter foams, add the soaked bread slices. Cook for 2-3 minutes per side until deeply golden brown.
  5. Transfer the pan-fried slices to a baking sheet and finish in the oven for 5 minutes. This sets the custard center completely so you get that perfect creamy-yet-cooked texture.
  6. Serve immediately with maple syrup, fresh berries, or a dusting of powdered sugar.

Notes

Day-old bread works best here — it absorbs the custard without falling apart. If your bread is fresh, toast the slices lightly before soaking.