Custard French Toast (Challah or Brioche) Recipe
This Custard French Toast recipe features rich, eggy custard-soaked slices of challah or brioche bread, pan-fried to golden perfection. Silky and indulgent, it’s ideal for a decadent breakfast or brunch served with butter and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
Custard Mixture
- 3 large eggs
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
Bread and Cooking
- 8 1-inch thick slices challah or brioche (about 1 large loaf)
- 6 tablespoons butter
To Serve
- Maple syrup
- Butter
Instructions
- Prepare Custard: In a large bowl, vigorously whisk together the eggs, egg yolks, sugar, whole milk, vanilla extract, and kosher salt until the mixture is completely combined and smooth with no streaks. Use a stand blender or immersion blender if available to achieve a perfectly smooth custard. Transfer the custard to a wide, shallow bowl or baking dish for easy soaking.
- Soak Bread: Heat a large skillet over medium heat and add 2-3 tablespoons of butter, swirling to coat the surface in a thin layer. Working in batches, dip two slices of challah or brioche into the custard, soaking each side for about 15-20 seconds to absorb the custard without becoming overly soggy. Gently shake off any excess custard before transferring the slices to the hot skillet.
- Cook French Toast: Cook the soaked bread slices until the bottom is golden brown and crisp, about 3 to 5 minutes. Carefully flip and cook the second side for an additional 3 to 5 minutes until equally golden and cooked through. Transfer cooked slices to plates or a warm oven set at 200°F to keep warm while finishing the remaining bread.
- Serve: Serve the French toast warm topped with butter and a drizzle of maple syrup. Enjoy immediately for best flavor and texture.
Notes
- Use thick slices of challah or brioche for the best custard absorption and texture.
- Do not soak the bread too long or it will become mushy and difficult to flip.
- Keep cooked slices warm in a low oven (200°F) while finishing the batch to serve all at once.
- Butter used for cooking adds flavor and helps achieve a golden crust.
- Maple syrup complements the custard’s sweetness perfectly but can be substituted with fresh fruit or powdered sugar.
Keywords: Custard French Toast, Challah French Toast, Brioche French Toast, Breakfast, Brunch, Easy French Toast, Maple Syrup
