Topped with a delightful cascade of maple syrup and fresh berries, this is the quintessential weekend breakfast. And with its brilliant make-ahead option, it's your go-to for satisfying a hungry group.
Designed to delight both taste buds and convenience, this recipe generously serves 8-10 slices, easily adjustable for smaller gatherings. Explore the user-friendly print-friendly recipe card below for a precise list of ingredients and instructions.
- 6 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 Tbsp warm honey
- 1 lb bread such as Challah, Brioche, or Texas Toast
- 3 Tbsp unsalted butter to saut￩ toasts
- Slice the bread into 3/4"-thick pieces and preheat the oven to 275˚F / 135 ˚F..
- Egg Mixture: In a large bowl, whisk together 6 large eggs, 2 large egg yolks, 1 cup whole milk, 1/4 tsp salt, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1 Tbsp warm honey until well blended. Transfer to a casserole dish.
- Preheat Skillet: Set a large cast-iron or heavy skillet over medium-low heat and melt in 2 Tbsp butter.
- Soak Toasts: Dip each bread slice into the egg mixture, allowing them to soak for just 30-40 seconds per side.
- Sauté French Toast: Transfer the soaked toasts to the hot buttered skillet and sauté for 3-4 minutes per side until they turn golden brown.
- Bake: Transfer the sautéed toasts to a baking sheet and keep them warm in the preheated 275˚F oven while you continue sautéing the remaining toasts. Once all toasts are done, bake them in the oven for an additional 10-15 minutes to set the custard.