The Easy French Toast Guide (3 Ways)

Ingredients

• 3 whole Eggs (for classic French toast custard)
• 2 whole Egg Yolks (for classic French toast custard)
• 1 tsp Ground Cinnamon (fine ground, for classic custard)
• 0.5 tsp Fine Sea Salt (for classic custard)
• 1.5 tbsp Light Brown Sugar (packed, for classic custard)
• pinch Fresh Nutmeg (freshly grated, for classic custard)
• 0.5 cup Heavy Cream (120 ml, for classic custard)
• 0.75 cup Whole Milk (180 ml, for classic custard)
• 8-10 slices Brioche or Holla Bread (cut ~¾‑inch thick, for classic French toast)
• 2 tbsp Unsalted Butter (for pan‑frying classic French toast)
• to taste Maple Syrup (for serving classic French toast)
• 5 whole Eggs (for baked croissant custard)
• 1 tsp Fine Sea Salt (for baked custard)
• 2 tsp Ground Cinnamon (for baked custard)
• 0.25 cup Brown Sugar (62 g, packed, for baked custard)
• pinch Fresh Nutmeg (for baked custard)
• 1 tbsp Vanilla Extract (14 ml, for baked custard)
• 2 cup Whole Milk (480 ml, for baked custard)
• 0.5 cup Unsalted Butter (115 g, melted for croissant topping)
• 1 cup Packed Brown Sugar (218 g, for croissant topping)
• 8-10 pieces Croissants (halved, preferably bakery‑fresh)
• to dust Powdered Sugar (for finishing baked croissant French toast)
• optional Fresh Fruit (for serving baked croissant French toast)
• 0.75 cup Granulated Sugar (175 g, for cinnamon‑sugar coating)
• 2 tsp Ground Cinnamon (for cinnamon‑sugar coating)
• 8-10 slices Brioche Bread (1.5‑inch thick, for Nutella‑stuffed French toast)
• 4 tbsp Nutella (or any chocolate hazelnut spread for stuffing)
• 2 tbsp Unsalted Butter (for pan‑frying Nutella‑stuffed French toast)
• optional Whipped Cream (for topping Nutella‑stuffed French toast)
• optional Maple Syrup (for topping Nutella‑stuffed French toast)

Instructions

1. Make Classic French Toast Custard

   In a medium mixing bowl whisk together 3 whole eggs, 2 egg yolks, 1 tsp ground cinnamon, ½ tsp fine sea salt, 1½ tbsp light brown sugar, and a pinch of freshly grated nutmeg until fully combined. Then whisk in ½ cup heavy cream and ¾ cup whole milk to form a smooth custard.

   Time: PT5M

2. Slice and Soak Classic Bread

   Slice brioche or Holla bread into 8‑10 pieces about ¾‑inch thick. Place the slices in a shallow dish and pour the custard over them, letting each slice sit for 10‑15 seconds per side to absorb the liquid.

   Time: PT5M

3. Pan‑Fry Classic French Toast

   Heat a large skillet over medium heat and melt 2 tbsp unsalted butter until foamy. Add two soaked slices, cooking 3 minutes per side until golden brown and crisp. Transfer to a plate, repeat with remaining slices, and finish with a pat of butter and maple syrup.

   Time: PT20M

   Temperature: medium heat

4. Make Baked Croissant Custard

   In a clean bowl whisk 5 whole eggs, 1 tsp fine sea salt, 2 tsp ground cinnamon, ¼ cup packed brown sugar, a pinch of nutmeg, 1 tbsp vanilla extract, and 2 cups whole milk until smooth.

   Time: PT5M

5. Prepare Butter‑Sugar Topping

   In a small saucepan melt ½ cup unsalted butter over medium heat, then stir in 1 cup packed brown sugar. Continue heating until the mixture simmers and the sugar dissolves, forming a glossy paste.

   Time: PT5M

   Temperature: medium heat

6. Assemble Croissant Casserole

   Grease the 9×12‑inch baking dish, spread the butter‑sugar paste evenly on the bottom, then layer the halved croissants in a single layer. Pour the custard over the croissants, ensuring they are fully submerged. Cover with foil and let sit 25‑30 minutes (or refrigerate overnight).

   Time: PT10M

7. Bake Covered

   Pre‑heat the oven to 350°F (175°C). Place the covered dish in the oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 350°F

8. Bake Uncovered to Crisp

   Remove the foil and continue baking for an additional 15 minutes, or until the tops are golden and the custard is set. Let the casserole cool 10 minutes, then dust with powdered sugar and serve with fresh fruit and optional maple syrup.

   Time: PT15M

   Temperature: 350°F

9. Make Cinnamon‑Sugar Coating

   In a small bowl combine ¾ cup granulated sugar with 2 tsp ground cinnamon; whisk until evenly blended.

   Time: PT2M

10. Prepare Nutella‑Stuffed Bread Pockets

    Using a sharp knife, cut a 2‑inch deep slit about 70 % of the way through each thick brioche slice to create a pocket. Fill each pocket with ~½ tbsp Nutella using a piping bag, being careful not to over‑fill.

    Time: PT5M

11. Soak and Pan‑Fry Nutella‑Stuffed French Toast

    Dip each stuffed slice in the classic custard (same as step 1) for a few seconds, then fry in a skillet with 2 tbsp butter over medium heat, 3 minutes per side until the exterior is crisp. Immediately toss the hot toast in the cinnamon‑sugar mixture so it adheres.

    Time: PT20M

    Temperature: medium heat

12. Finish and Serve Nutella‑Stuffed Toast

    Plate the coated slices, optionally top with whipped cream and a drizzle of maple syrup. Serve while hot for maximum melt‑in‑the‑center effect.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Cinnamon: ground nutmeg
• Instead of Light Brown Sugar: dark brown sugar
• Instead of Heavy Cream: whole milk (extra 2 tbsp)
• Instead of Brioche or Holla Bread: day‑old white sandwich bread, sourdough
• Instead of Unsalted Butter: vegetable oil
• Instead of Maple Syrup: honey
• Instead of Brown Sugar: light brown sugar
• Instead of Vanilla Extract: almond extract
• Instead of Unsalted Butter: margarine
• Instead of Croissants: day‑old puff pastry
• Instead of Brioche Bread: day‑old challah
• Instead of Nutella: hazelnut chocolate spread, peanut butter
• Instead of Unsalted Butter: vegetable oil
• Instead of Maple Syrup: honey

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Skillet or Frying Pan
• Spatula
• Knife
• Cutting Board
• 9×12‑inch Baking Dish
• Aluminum Foil
• Oven
• Piping Bag (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Soak each bread slice just long enough to absorb custard without falling apart
• Bake the croissant casserole covered first then uncovered for a crisp top
• Create a deep enough pocket in the brioche for Nutella without cutting through the bottom
• Toss the Nutella‑stuffed toast in cinnamon‑sugar while still hot to ensure adhesion

Chef Tips from the Video

• Use brioche that is at least a day old for maximum absorption without disintegration
• For an extra caramel note in the baked version, add a tablespoon of maple syrup to the butter‑sugar topping
• Toast the skillet before adding butter to achieve an even crust

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 3 days. Reheat classic and Nutella‑stuffed slices in a skillet; reheat casserole in the oven at 300°F until warmed through.

Freezer: Cool the baked croissant casserole completely, then wrap tightly and freeze for up to 1 month. Reheat directly in the oven covered with foil.

Room temperature: Do not leave French toast at room temperature for more than 2 hours due to dairy content.

Make-Ahead Tips

• Custard for all three versions can be prepared up to 24 hours ahead and kept refrigerated
• The croissant casserole can be assembled the night before and soaked overnight for deeper flavor
• Bread slices can be toasted lightly ahead of time and reheated quickly before serving

Frequently Asked Questions