Creamy Custard French Toast
A rich, decadent take on classic French toast with a custard-like interior and golden exterior. Perfect for weekend brunches or special occasions.
Ingredients
For the Custard Soak:
· 3 large eggs
· ¾ cup heavy cream
· ¾ cup whole milk
· 3 tablespoons granulated sugar
· 1½ teaspoons vanilla extract
· ¼ teaspoon ground cinnamon
· Pinch of salt
· 1 tablespoon orange liqueur or orange juice (optional)
For Assembly:
· 8 slices thick-cut brioche or challah bread (1-inch thick)
· 3 tablespoons unsalted butter, divided
· Maple syrup, for serving
· Fresh berries or powdered sugar, for garnish (optional)
Instructions
- Prepare custard mixture: In a large shallow bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, salt, and orange liqueur (if using) until well combined.
- Soak bread: Dip each slice of bread into the custard mixture for 20-30 seconds per side, allowing it to fully absorb the liquid without becoming soggy. Place soaked slices on a wire rack set over a baking sheet while you heat the pan.
- Cook French toast: Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter. When butter is melted and bubbling, add 2-3 slices (don’t overcrowd). Cook for 3-4 minutes per side until deeply golden brown and the center feels set when gently pressed.
- Keep warm: Transfer cooked slices to a baking sheet in a 200°F (95°C) oven while cooking remaining batches, using additional butter as needed.
- Serve immediately with warm maple syrup and fresh berries or a dusting of powdered sugar if desired.
Tips for Success
· Use day-old bread for better absorption without falling apart
· Don’t rush the soaking—proper absorption ensures creamy interior
· Maintain medium heat to cook through without burning
· For extra richness, add a tablespoon of cream cheese to the custard mixture
· Try with cinnamon sugar or lemon zest for variation
Enjoy this luxurious breakfast treat that’s crispy outside and creamy inside!