Diary of a Chef · Just Chefn Around

Classic French Toast

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 8 thick slices day-old bread (brioche, challah, or Texas toast — sturdy and slightly stale is correct)
• 4 large eggs
• 1 cup whole milk (or half milk, half cream)
• 2 tbsp sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• Pinch of salt
• Butter for the pan
• Maple syrup and powdered sugar to serve

Instructions

1. 1Dry soft bread (if needed)

   If the bread is fresh or soft, lay the slices on a sheet and dry them in a 275°F oven about 8 minutes — you want a sturdy surface that soaks custard without collapsing. Skip this when the loaf is already day-old.

2. 2Soak

   15–20 seconds per side: the surface saturates but the center keeps structure. The slice should bend slightly, not flop.

3. 3Griddle

   Bring the griddle to medium; butter foaming, slices in. First side is done when deep golden with browned edges and it releases cleanly. It should smell like custard and caramel, never scorched sugar — if it darkens too fast, drop the heat.

4. 4Second side

   Same target. The center should feel set with a slight spring, not squishy.

5. 5Serve hot

   Powdered sugar, warm syrup.