Classic French Toast with Cinnamon and Vanilla

Day-old, sturdy bread is non-negotiable here — fresh sandwich bread turns to mush the second it touches the custard.

Instructions

1. 1

   Arrange the bread slices in a single layer on a wire rack and let them sit uncovered at room temperature for 1–2 hours to dry out slightly, if time allows — this helps them soak up custard without falling apart.

2. 2

   In a wide, shallow dish, whisk the eggs until fully broken up, then whisk in the milk, cream, sugar, vanilla, cinnamon, and salt until smooth and no streaks of egg white remain.

3. 3

   Heat a large skillet or griddle over medium-low heat and melt 1 tablespoon butter until foaming.

4. 4

   Working one or two slices at a time, soak the bread in the custard for about 20 seconds per side — long enough to absorb custard through the middle, not so long it disintegrates.

5. 5

   Let the excess custard drip off, then lay the slices in the skillet.

6. 6

   Cook until deep golden brown on the first side, 3–4 minutes — don't rush this over high heat, or the outside will scorch before the custard inside sets.

7. 7

   Flip and cook the second side until golden and the center feels set (not liquid) when pressed, another 3 minutes.

8. 8

   Transfer to a baking sheet in a 200°F oven to keep warm, and repeat with remaining bread, adding fresh butter to the pan for each batch.

9. 9

   Dust with powdered sugar and serve hot with warm maple syrup and berries.