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Breakfast for One

Custardy French Toast

The right bread, a richer batter, and low patient heat — the three things that get you a custardy center and lightly crisp exterior every time.
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Yield: 4 slices
Total Time: 20 minutes

Ingredients
  

  • 4 slices store-bought brioche
  • Unsalted butter for cooking
Batter
  • 1 whole egg
  • 1 egg yolk
  • ½ cup half-and-half
  • 1 tsp sugar
  • ¼ tsp vanilla extract
  • ¼ tsp cinnamon
  • Small pinch of salt

Instructions

  • Whisk together all batter ingredients until smooth and fully combined.
  • Dip each brioche slice in the batter until fully coated, about 10 seconds or longer depending on your bread.
  • Heat a nonstick pan over medium and add butter. Once it foams, add the bread slices and lower to medium-low.
  • Cook for about 6 minutes without disturbing. Flip once and cook the second side for 3–4 minutes until golden.
  • Serve with butter, maple syrup, and fruit preserves or fresh berries.

Watch the Recipe

Notes

  • Store-bought brioche soaks up batter quickly — get the pan going before you dip so you can cook immediately.
  • Low heat is key. It gives the inside time to set into a custardy texture rather than staying wet in the center.
  • If using a firmer bread like challah or a day-old loaf, soak longer, turning once, until the batter is fully absorbed.