I love starting slow mornings with something comforting, and this custard French toast is exactly that kind of recipe. I enjoy how the outside turns golden and slightly crisp while the inside stays soft, rich, and creamy. The aroma alone fills my kitchen with warmth, and every bite feels like a small weekend indulgence, even on an ordinary day.
Why You’ll Love This Recipe
I keep coming back to this recipe because it feels special without being complicated. I like how the custard mixture transforms simple bread into something luxurious, almost like a dessert for breakfast. I also appreciate how flexible it is, since I can dress it up with fruit and whipped cream or keep it simple with syrup and powdered sugar. It works just as well for a quiet morning as it does for a family brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 slices of thick-cut bread
2 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1 tablespoon sugar
A pinch of salt
2 tablespoons butter
Optional toppings: maple syrup, powdered sugar, whipped cream, fresh berries
Directions
I start by whisking the eggs, milk, sugar, vanilla, and salt together in a shallow bowl until everything is smooth and well combined. I heat a skillet over medium heat and melt one tablespoon of butter, letting it foam gently without browning.
I dip each slice of bread into the custard, letting it soak for about 10 seconds per side so it absorbs the mixture without becoming soggy. I place the soaked bread into the hot pan and cook it for about 3 to 4 minutes per side, until each slice is golden brown and cooked through.
I repeat the process with the remaining bread, adding more butter to the pan if needed. Once everything is cooked, I transfer the slices to a plate and add my favorite toppings before serving.
Servings And Timing
I usually make this recipe to serve 4 people.
Prep time is about 10 minutes, cooking time is around 15 minutes, and the total time comes to roughly 25 minutes.
Variations
I like switching things up depending on what I have on hand. Sometimes I add a pinch of cinnamon or nutmeg to the custard for extra warmth. When I want something extra indulgent, I use brioche or challah bread. For a dairy-free version, I swap the milk for almond or oat milk. I also enjoy making a stuffed version by adding cream cheese and fruit between two slices before soaking and cooking.
Storage/Reheating
When I have leftovers, I store them in an airtight container in the refrigerator for up to two days. To reheat, I prefer using a toaster or oven so the edges stay crisp. If I’m in a hurry, I use the microwave, knowing the texture will be a bit softer.
FAQs
Can I use any type of bread for this recipe?
I find that thick, sturdy bread works best because it holds the custard without falling apart. Thin or very airy bread tends to get too soggy.
Can I make the custard ahead of time?
I often prepare the custard the night before and keep it covered in the refrigerator. In the morning, I just dip the bread and cook.
How do I avoid soggy French toast?
I make sure not to oversoak the bread and always cook it on medium heat so the outside has time to crisp up.
Can I freeze custard French toast?
I let the cooked slices cool completely, freeze them in a single layer, and then store them in a freezer bag. They reheat well in the toaster or oven.
What toppings work best with this recipe?
I personally love maple syrup and powdered sugar, but fresh berries, whipped cream, or even a scoop of ice cream all work beautifully.
Conclusion
I keep this custard French toast recipe in my regular rotation because it turns simple ingredients into something truly comforting. It feels homemade, cozy, and just a little indulgent, which is exactly what I want from a breakfast recipe. Every time I make it, it reminds me why classic dishes never go out of style.
This custard French toast transforms simple bread into a luxurious breakfast with a rich, creamy interior and golden, crisp edges. It’s an easy, comforting dish perfect for weekend mornings or brunch.
Ingredients
4 slices of thick-cut bread
2 large eggs
1 cup whole milk
1 tablespoon vanilla extract
1 tablespoon sugar
A pinch of salt
2 tablespoons butter
Optional toppings: maple syrup, powdered sugar, whipped cream, fresh berries
Instructions
In a shallow bowl, whisk together eggs, milk, vanilla extract, sugar, and salt until well combined.
Heat 1 tablespoon of butter in a skillet over medium heat until it foams but doesn’t brown.
Dip each slice of bread into the custard mixture, soaking for about 10 seconds per side.
Place the soaked bread in the skillet and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
Repeat with remaining bread slices, adding more butter to the skillet if needed.
Serve warm with your choice of toppings.
Notes
Add cinnamon or nutmeg to the custard for a warm flavor variation.
Use brioche or challah for a richer, more indulgent toast.
For a dairy-free option, substitute almond or oat milk.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
