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