Classic French Toast

The Perfect Weekend Breakfast

French toast — known as pain perdu (lost bread) in France — is one of those magical recipes that transforms simple, stale ingredients into something extraordinary. The name "lost bread" refers to its original purpose: saving bread that was going stale. What a beautiful concept — waste nothing, transform everything.

The version most people grew up with uses sliced white bread, beaten eggs, and a splash of milk. It's perfectly fine. But a few small upgrades take it to another level entirely.

The Bread Makes the Dish

The single biggest upgrade you can make is switching to thick-cut brioche or challah. These enriched breads are already buttery and slightly sweet, which gives the finished toast a luxurious, almost dessert-like quality. Cut your slices at least 2–3cm thick. Thinner slices soak through too quickly and end up soggy in the center.

Day-old bread is actually ideal — it's slightly drier and absorbs the custard without falling apart. If your bread is very fresh, pop the slices in a 100°C oven for 10 minutes to dry them out a bit.

The Custard

This is where the magic happens. Beyond eggs and milk, you want:

• Heavy cream: Replaces some of the milk for a richer soak
• Vanilla extract: Adds warmth and depth
• A pinch of cinnamon: Optional but lovely
• A pinch of salt: Brings everything together

Whisk these together in a shallow dish wide enough to fit your bread slices. Let each slice soak for at least 30 seconds per side — you want the custard to penetrate all the way through, not just coat the surface.

Cooking It Right

Use a combination of butter and a neutral oil. Butter gives flavor and color; the oil raises the smoke point so the butter doesn't burn. Medium heat is your friend. Too high and the outside chars before the inside sets. Too low and you steam rather than fry.

Cook until deeply golden on both sides — 2–3 minutes per side. The interior should be set but still have a slight wobble, like perfectly cooked custard.

Serve immediately with maple syrup, fresh berries, powdered sugar, or a dollop of crème fraîche. This is not a dish that waits.