Classic French Toast

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Heat the pan and oven

   Heat a griddle or large skillet over medium heat. Set the oven to 200°F (95°C) with a rimmed sheet pan inside to keep finished slices warm.

2. 2

   Step 2: Make the custard

   In a shallow dish, whisk the eggs, milk, sugar, vanilla, cinnamon and salt until completely smooth with no streaks of egg white.

   Tip: Cinnamon tends to float. Whisk it with the sugar and a spoonful of the egg first, then add the rest of the liquid.

3. 3

   Step 3: Soak the bread

   Dip 2 slices at a time in the custard, about 10–20 seconds per side for brioche or challah and up to 30 seconds for sturdier bread. Let the excess drip off.

4. 4

   Step 4: Cook

   Melt about ½ tablespoon of butter on the griddle. Cook the slices 2–3 minutes per side until deep golden and the center springs back with no wet custard when pressed. An instant-read thermometer in the center should read 160°F (71°C).

   Tip: If the outside browns before the middle sets, lower the heat slightly. Medium heat gives the custard inside time to cook.

5. 5

   Step 5: Keep warm and serve

   Move finished slices to the sheet pan in the oven while you cook the rest, adding butter between batches. Serve with maple syrup, a dusting of powdered sugar and berries.