Custardy French Toast

Choose the Bread

Good French toast starts with the bread. Brioche gives you a buttery flavor and a soft texture that soaks up batter beautifully.

Challah is slightly denser and more structured — it holds its shape better during soaking and has a mildly chewy bite with a similar eggy richness. Either works; it comes down to what you prefer.

Make the Batter

Whisk together 1 whole egg, 1 extra yolk, ½ cup half-and-half, 1 tsp sugar, ¼ tsp vanilla extract, ¼ tsp cinnamon, and a small pinch of salt. Mix until the eggs are fully incorporated and the batter is smooth.

The extra yolk pushes the richness closer to custard. Half-and-half does the same — the higher fat content is what gives you that soft, custardy center rather than a wet, eggy one. The sugar is what helps the exterior caramelize into that lightly crisp crust.

Dip the Slices

Store-bought brioche is much more delicate than artisan loaves, so it absorbs batter almost instantly. If that’s what you’re using, get the pan going first so you can cook immediately after dipping. Submerge each slice just until fully coated — about 10 seconds is enough.

With firmer bread like challah or a day-old loaf, let the slices soak a bit longer, turning once, until the batter has soaked all the way through.

Cook the Slices

Heat a nonstick pan over medium and add butter. Once it melts and starts to foam, add the slices. Immediately lower to medium-low and cook for about 6 minutes without disturbing.

Flip once and cook the second side a little shorter, 3–4 minutes, until it matches. If the pan feels too hot, drop it to low.

Low heat isn’t just for the crust — it’s what gives the inside time to cook through and set into that custardy texture rather than staying wet or mushy in the center.

Top and Serve

When the texture is right, the toast doesn’t need much. Butter, maple syrup, and a spoonful of fruit preserves or fresh berries is plenty.