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A stack of golden French toast from a classic recipe, being drizzled with syrup and dusted with powdered sugar on a plate.

Gourmet Vanilla Bean French Toast

Elevate your breakfast with this gourmet French Toast recipe, featuring thick-cut bread soaked in a rich vanilla bean custard and perfectly pan-fried to golden perfection.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 slices
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Custard
  • 3 large eggs
  • 1/2 cup whole milk or half-and-half for richer results
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch salt
For the French Toast
  • 4 slices brioche bread 1-inch thick, day-old is best
  • 2 tbsp unsalted butter divided
For Serving (Optional)
  • Maple syrup for serving
  • Fresh berries strawberries, blueberries, raspberries, for serving
  • Powdered sugar for dusting

Equipment

  • Large shallow dish or baking pan
  • Whisk
  • Large non-stick skillet or griddle
  • Tongs or spatula

Method
 

Prepare the Custard
  1. In a large shallow dish or pie plate, whisk together the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, and salt until completely smooth and slightly frothy. Ensure no egg streaks remain.
Prepare the Bread
  1. Place one slice of brioche bread into the custard mixture, allowing it to soak for about 15-20 seconds per side. The bread should be thoroughly moistened but not soggy. Repeat with remaining slices, ensuring each slice is well coated.
Cook the French Toast
  1. Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and swirl to coat the pan.
  2. Once the butter is melted and sizzling, carefully place 2 soaked bread slices into the skillet, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach about 160°F (71°C).
  3. Transfer the cooked French toast to a wire rack set over a baking sheet in a warm oven (around 200°F / 95°C) to keep warm while you cook the remaining slices. Add the remaining 1 tablespoon of butter to the pan before cooking the next batch.
Serve
  1. Serve the French toast immediately, topped with a drizzle of maple syrup, a sprinkle of powdered sugar, and fresh berries, if desired.

Notes

For the best French toast, use day-old bread as it absorbs the custard better without falling apart. Challah or Texas toast are also excellent alternatives to brioche. Do not over-soak the bread, especially if it's fresh, as it will become too soft and difficult to handle.