Ingredients:

  • 4 large eggs
  • 1 cup whole milk or half-and-half
  • 2 Tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of fine sea salt
  • 1/2 tsp lemon zest (optional)
  • 8 slices thick-cut Brioche or Challah bread (about 1 inch thick)
  • 2 Tbsp unsalted butter (for cooking)
  • Powdered sugar for dusting

Instructions:

  1. Prepare the Custard: In a shallow dish wide enough for a slice of bread, vigorously whisk together the eggs, milk, sugar, vanilla, cinnamon, salt, and lemon zest until the mixture is fully homogenous and slightly frothy.
  2. Soak the Bread: Place 1–2 slices of bread into the custard mixture. Allow each side to soak for 30–45 seconds (adjust timing based on bread thickness). Remove carefully, allowing excess custard to drip off. Do not oversaturate.
  3. Rest (Recommended): Lay the soaked slices on a wire rack while you finish the batch. This allows the custard to redistribute slightly, preventing sogginess.
  4. Preheat Cooking Surface: Heat a large flat skillet or griddle over medium heat. Add half of the butter or fat mixture. Wait until the butter is melted and foaming, just starting to brown slightly.
  5. Cook the Toast: Place the soaked slices onto the hot surface, ensuring they are not crowded. Cook for 3–4 minutes per side, pressing gently with a spatula once during cooking to ensure full contact with the pan.
  6. Check Doneness: The French Toast is ready when it is deeply golden brown on the outside and firm to the touch (no wobbly centre). Add more fat between batches as necessary.
  7. Serve Immediately: Transfer cooked toast to plates. Dust generously with powdered sugar and serve immediately with desired toppings like maple syrup or butter.