Description

Hey friends! Beau here from Feastical. Imagine a lazy Saturday morning, sun streaming through the window, and the smell of something warm and comforting filling your kitchen. That’s the magic of French toast done right—a golden-brown crust that cracks satisfyingly under your fork, giving way to a rich, custardy center that feels like dessert for breakfast.

Ingredients

Scale

The Custard & Bread

2 loaves Challah or Brioche, thick-sliced (~1.5 inches)
4 cups Half-n-Half or heavy cream (whole milk works in a pinch)
8 large eggs
1/2 cup granulated sugar
4 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional twist)
Zest of 1 orange (optional twist)

For Cooking

Salted butter

Optional Toppings

Maple syrup
Fresh berries
Whipped cream
Powdered sugar
Nutella

Chef’s Insight: Stale bread is best—it soaks up custard perfectly. If fresh, let slices air-dry a few hours or toast lightly.

Instructions

1. Make the Custard

Whisk eggs in a large bowl.
Add half-n-half, sugar, vanilla, cinnamon, nutmeg, and orange zest. Mix until smooth.
Optional: strain through a fine-mesh sieve for an ultra-smooth custard.

2. Soak the Bread

Dip thick slices one at a time into the custard, 20–30 seconds per side.
Bread should be fully saturated but not falling apart.
Tip: Use a timer—the soak is the secret to a custardy center.

3. Cook to Golden Perfection

Heat a skillet or griddle over medium heat.
Melt butter until foaming slightly.
Cook slices 3–4 minutes per side until deep golden.
Use a wire rack over a baking sheet to keep cooked slices crisp.

Pro Tip: Keep cooked French toast warm in a 200°F (95°C) oven for a crowd.

Notes

Don’t rush the soak—it’s what separates good from legendary French toast.
Leftover custard + bread cubes = amazing bread pudding.
Once, a tablespoon of nutmeg made “Spice Toast” unforgettable for spice lovers—recipes are guides, not rules!

Nutrition

Calories: 280 Cal
Fat: 15g
Carbohydrates: 25g
Protein: 7g