French-American · Breakfast & brunch

Custardy French toast

Name: Custardy French toast
Prep time: 12 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: French-American
Ingredients: 8 slices day-old challah, each 3/4 inch thick; 4 large eggs; 1 cup whole milk; 1/4 cup heavy cream; 2 tablespoons light brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 2 tablespoons unsalted butter; Maple syrup and berries, for serving

Thick challah slices with a custardy center and a caramelized butter-brown exterior.

About 40 minTotal

About 30 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Wire rack
Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

8 slices day-old challah, each 3/4 inch thick
4 large eggs
1 cup whole milk
1/4 cup heavy cream
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
Maple syrup and berries, for serving

Instructions

Set a wire rack over a sheet pan. Whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, and salt in a wide shallow dish until no egg-white streaks remain.
Lay challah in the custard for about 45 seconds per side, adjusting so dry bread is saturated but still holds together. Let excess custard drain on the rack.
Melt half the butter in a . Cook four slices until deep golden and warm through, 3 to 4 minutes per side.
Wipe away browned milk solids if necessary, add remaining butter, and repeat. The center should feel softly set rather than wet.
Serve immediately with restrained toppings so the crisp surface remains apparent.