Golden Custardy Bread Slices (Printable)

Golden, custardy bread slices pan-fried with rich flavors and sweet toppings.

# What You Need:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk (240 ml)
03 - 2 tablespoons heavy cream (30 ml), optional

→ Dry Ingredients

04 - 1 tablespoon granulated sugar (12 g)
05 - 1 teaspoon pure vanilla extract (5 ml)
06 - 1/2 teaspoon ground cinnamon (2 g), optional
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ For Cooking

09 - 2 tablespoons unsalted butter (28 g)

→ Toppings

10 - Maple syrup, to serve
11 - Powdered sugar, to dust, optional
12 - Fresh berries or fruit, optional

# How-To:

01 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream (if using), sugar, vanilla extract, cinnamon, and salt until fully combined.
02 - Preheat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
03 - Dip each bread slice into the custard mixture briefly, soaking each side without allowing it to become overly saturated.
04 - Place soaked bread slices onto the hot skillet and cook 2 to 3 minutes per side until golden brown and cooked through, adding more butter as needed.
05 - Transfer cooked slices to a serving plate and repeat the process with remaining bread. Serve warm topped with maple syrup, optional powdered sugar, and fresh berries if desired.

# Expert Tips:

01 -
  • Day-old bread transforms into something luxurious and custardy, not mushy or greasy like some versions end up being.
  • The whole thing comes together faster than you can brew coffee, yet it tastes like you've been cooking all morning.
  • It's forgiving enough for beginners but special enough to serve to people you're trying to impress.
02 -
  • Day-old bread is non-negotiable—fresh bread will turn into a wet sponge, and nobody wants that.
  • The custard mixture should coat the bread like a thin layer, not soak it until it's falling apart before it even hits the pan.
03 -
  • Room-temperature eggs whisk more smoothly and incorporate air better, making the custard slightly fluffier.
  • If you want extra richness that actually makes a difference, use half milk and half heavy cream instead of going full cream, which can be overwhelming.
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