America’s Test Kitchen French Toast Recipe: Custard-Soaked Golden Slices

I’ve tested countless french toast recipes, and this method stands above the rest for its custard-soaked richness and golden-brown finish. The key is a precise ratio of eggs, cream, and vanilla that creates a thick, velvety batter.

By soaking the bread just long enough, you achieve a center that’s creamy yet still holds its shape. A hot, buttered skillet ensures each slice develops a crisp exterior while staying tender inside.

What sets this version apart is the attention to detail—using day-old bread, preheating the pan, and cooking until deeply caramelized. The result is french toast with layers of flavor and texture.

Serve with maple syrup or fresh berries for a breakfast that feels like a special occasion. Here’s how to make it perfectly every time.

Ingredients for French Toast Recipe America’s Test Kitchen

Thick bread, rich custard, and a hot skillet bring this classic to life beautifully.

The bread is everything here. Brioche or challah from the bakery section (the day-old rack is perfect) soaks up that custard without falling apart. King’s Hawaiian or TX Farms brands at the grocery store work great too. Look for loaves that are slightly stale—fresh bread gets soggy. If you’re in a pinch, toast fresh slices lightly before dipping.

No heavy cream? Whole milk plus a splash of melted butter gets you close. Out of vanilla? A pinch of almond extract adds depth. The cinnamon can be skipped if you’re not a fan, but I always add it (just a hint of warmth). Want extra richness? Swap half the milk for evaporated milk. The sugar amount is flexible—reduce to 2 tbsp if you prefer less sweetness.

Leftovers keep 2-3 days in the fridge—reheat in a dry skillet or toaster to revive the crisp. The custard mix can be prepped the night before (just whisk in the eggs fresh). Freeze extra bread slices for next time—they toast up just as well (no need to thaw first).

Step-by-Step Instructions for Custard-Soaked Golden French Toast

This method guarantees rich, custardy centers with perfectly browned, crispy exteriors every time.

Step 1: Make the Custard Base

In a large shallow dish, whisk together the 6 whole large eggs until the yolks and whites are fully combined. I use a fork for this—it gives you more control than a whisk for breaking up the yolks completely.

Add the 1 cup heavy cream, 1 cup whole milk, 0.25 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 0.5 tsp salt. Whisk vigorously for 30 seconds until the sugar begins to dissolve and the mixture is smooth. You’ll see tiny bubbles form on the surface—that means it’s properly aerated.

The custard should look like thin pancake batter. If it seems too thick, don’t worry—the bread will absorb it perfectly. Here’s the thing—using room temperature eggs incorporates air more easily, giving you a lighter texture in the finished dish.

Step 2: Soak the Bread Thoroughly

Cut the 1 lb day-old bread into 1-inch thick slices. Day-old bread is key here—it absorbs the custard without falling apart. Brioche or challah work best because their tight crumb holds up to soaking while staying tender.

Arrange the slices in a single layer in the custard dish. Press down gently on each slice to help it absorb the liquid. Let it soak for 20-30 minutes, flipping halfway through. You want each piece to be saturated but not soggy—when you lift a slice, it should glisten but not drip excessively.

Real talk: if your bread is super fresh, toast the slices lightly first to dry them out. This prevents them from turning mushy during soaking. The custard should penetrate about ¾ of the way through each slice.

Step 3: Cook to Golden Perfection

Heat a large skillet over medium heat and melt 1 tbsp unsalted butter until it foams but doesn’t brown. Add the soaked bread slices in a single layer, working in batches if needed. Cook for 3-4 minutes per side until golden brown and crispy.

Don’t move the slices around too much—let them develop a deep golden crust before flipping. You’ll know it’s ready to turn when the edges look set and the bottom is a rich amber color. Add more of the 4 tbsp unsalted butter as needed between batches, letting it melt completely before adding more bread.

If the bread browns too quickly, lower the heat slightly. The goal is even cooking that creates a crisp exterior while the inside stays creamy. Watch for steam escaping from the center—this tells you the custard is setting properly inside.

Step 4: Serve Warm with Toppings

Transfer the cooked French toast to a wire rack set in a 200°F oven to keep warm while you finish the remaining batches. This prevents the bottoms from getting soggy from trapped steam. I always use a rack rather than a plate for this reason.

Serve immediately while still warm. Arrange the slices on individual plates and drizzle generously with the 1 cup maple syrup. Top with the 2 cups fresh berries—strawberries, blueberries, or raspberries all work beautifully here.

The contrast of the warm, custardy toast with the cool, juicy berries and sweet syrup is what makes this dish special. Each bite should have that perfect balance of textures: crispy outside, creamy inside, with a burst of fruit flavor.

Regional Styles of This Dish

New Orleans Style

In the Big Easy, they make this dish extra rich with a splash of rum or brandy in the custard. Add 2 tbsp to your egg mixture for depth. They also use French bread instead of brioche, cut into 2-inch thick slices for a heartier bite. 🗺️

Texas Twist

Everything’s bigger in Texas, including French toast. They often use Texas toast bread (thick-cut white bread) and add 1 tsp nutmeg to the custard. Cook on a griddle at 325°F for that classic diner-style crispness.

French Classic

In France, they call it pain perdu and use baguette slices soaked in a custard with orange zest. The bread is typically thinner, and they cook it in clarified butter for a delicate, buttery flavor without burning.

Midwest Comfort

Midwestern versions often include 1 tbsp brown sugar in the custard for a deeper caramel note. They also love topping it with powdered sugar and a side of sausage links for a hearty breakfast plate.

Pacific Northwest

Out west, they embrace local flavors by adding 1 tbsp honey to the custard and topping with blackberries or marionberries. The fruit’s tartness balances the sweetness perfectly.

Southern Tradition

Southern cooks often use buttermilk instead of regular milk for tang. They also add 1 tsp bourbon to the custard and serve with pecan syrup for a true taste of the South. 💛

Frequently Asked Questions