Custard-Style French Toast

by Ryan Scott 3:00 AM, June 22, 2018

Aired June 22, 2018

Serves 4-6 servings

 5 large eggs
1 cup heavy cream
1/2 cup milk
2 tablespoons powdered sugar
1 tablespoon brown sugar*
1 tablespoon cinnamon
1/4 teaspoon nutmeg
10 half-inch slices day-old/stale country loaf, challah bread or Texas toast**
2 to 3 tablespoons butter, divided
2 to 3 tablespoons canola oil, divided

*You can cut the brown sugar in half and replace with 1/4 teaspoon of vanilla extract
**If your bread is fresh, cut it and leave it out on the counter the night before. This will dry out your bread and prevent soggy toast when finished.


In a medium mixing bowl, beat eggs until no whites are showing and set aside.

In a large mixing bowl, whisk together the heavy cream, milk, sugars, cinnamon and nutmeg until well incorporated, then whisk in eggs. You may do this the night before.

Preheat oven to 200°F. Dip bread into mixture and soak for about 20 seconds on each side. Remove slices to a cooling rack set into a sheet pan and let sit for 1-2 minutes.

Over medium heat, melt 1/2 tablespoon of butter and 1/2 tablespoon of oil in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 minutes per side. Remove from pan and place on a sheet pan in oven. Repeat with all 10 slices.

Serve immediately with maple syrup, whipped cream, and/or fruit.

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