Custardy Thick-Cut French Toast with Crisp Buttered Edges

By Sprig Originals ✓ · cooked up in Sprig

The version every good diner counter gets right: day-old brioche or challah cut thick, soaked long enough that the custard actually reaches the center, then griddled in a mix of butter and oil so the edges go lacy and crisp while the middle stays like warm bread pudding. No soggy centers, no dry corners — just a five-minute soak and a griddle you keep honest at medium-low.

Ingredients

• 8 slices day-old brioche or challah, cut 1-inch thick (about 1 lb)

• 4 large eggs
• 1 1/4 cups whole milk
• 1/4 cup heavy cream
• 3 tbsp granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1 tsp finely grated orange zest (optional)

• 4 tbsp unsalted butter
• 2 tbsp neutral oil, such as canola or grapeseed

• warm pure maple syrup
• powdered sugar for dusting
• 2 tbsp salted butter, for finishing
• fresh berries (optional)

Instructions

1. If your bread is fresh rather than day-old, cut it into 1-inch slices and lay them on a wire rack at room temperature for 1 hour, or dry them in a 275°F oven for 8 to 10 minutes per side until the surface feels dry to the touch but the slices are still pale. Dry bread is what lets the custard in without collapsing.
2. Heat the oven to 200°F and set a wire rack inside a rimmed baking sheet. This is where finished slices wait so they stay crisp instead of steaming on a plate.
3. In a wide, shallow dish (a 9x13 baking dish is ideal), whisk the eggs vigorously for a full 30 seconds until completely uniform with no ropy whites. Whisk in the milk, cream, sugar, vanilla, cinnamon, nutmeg, salt, and orange zest if using, until the sugar dissolves.
4. Lay 4 slices of bread in the custard in a single layer. Soak 2 1/2 minutes on the first side, then flip and soak 2 1/2 more. Press very gently in the center with two fingers — the slice should feel heavy and yielding all the way through, like a wet sponge, but still hold its shape when lifted. Thicker or drier bread may need up to 4 minutes per side.
5. Lift each soaked slice with a spatula, let it drip for a couple of seconds, and set it on a second wire rack or a plate. Repeat the soak with the remaining 4 slices while the first batch drips.
6. Set a large nonstick or cast-iron skillet or griddle over medium-low heat and give it 3 full minutes to come to temperature — you want about 325°F, hot enough that a drop of water skitters but butter browns slowly rather than instantly. Add 1 tablespoon butter and 1 1/2 teaspoons oil and swirl to coat; the oil keeps the butter solids from scorching during the long cook.
7. Lay in as many slices as fit without touching (usually 2 to 3). Cook 4 minutes on the first side without moving them, until the underside is deep golden brown with visibly crisp, slightly darker edges. Peek at 3 minutes and drop the heat a notch if it's browning faster than that — fast browning means a raw, wobbly center.
8. Flip and cook 3 to 4 minutes on the second side, adding another 1/2 tablespoon butter to the pan edge if it looks dry. The slice should feel springy in the middle when pressed, not squishy. If the outside is done but the center still feels loose, transfer to the 200°F oven for 5 extra minutes to set.
9. Move finished slices to the rack in the warm oven and repeat with the remaining slices, wiping the pan with a paper towel and adding fresh butter and oil between batches so no burnt milk solids carry over.
10. Serve immediately, stacked and topped with a pat of salted butter, a dusting of powdered sugar, warm maple syrup, and berries if you like. Set the syrup jug in a bowl of hot water for 5 minutes beforehand — cold syrup on hot French toast is the fastest way to lose the crisp edge.

Chef's tips

Nutrition (per serving, estimated)

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