Golden, custardy, and just the right amount of indulgent—perfect for slow mornings or weekend brunch.
This French toast recipe brings together rich brioche or Texas toast with a creamy vanilla-cinnamon custard, pan-seared to perfection and topped with fresh berries and maple syrup. Simple ingredients, beautiful results.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Thick slices of bread (brioche or Texas toast) | 6 slices | Preferably 1-inch thick |
| Large eggs | 3 | |
| Whole milk or half-and-half | 1 cup | Adds richness |
| Heavy cream | ¼ cup | For extra creaminess |
| Granulated sugar | ¼ cup | Sweetens the custard |
| Vanilla extract | 1 teaspoon | Adds warmth |
| Ground cinnamon | ½ teaspoon | Optional but recommended |
| Unsalted butter (for cooking) | 2 tablespoons | For golden, crisp edges |
| Maple syrup | To taste | For serving |
| Fresh strawberries & blueberries | As desired | For garnish |
Instructions
- Make the Custard
In a mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, and cinnamon until smooth and well combined. - Dip the Bread
Submerge each slice of bread into the custard mixture, coating both sides thoroughly. Let excess drip off. - Cook the Toast
Heat butter in a nonstick skillet over medium heat. Add soaked bread slices and cook for 2–3 minutes per side, until golden brown and slightly crisp. - Serve Warm
Stack the French toast on plates, drizzle generously with maple syrup, and top with fresh strawberries and blueberries.