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Classic French toast stacks are the kind of breakfast you crave on slow weekends, especially when you want something that feels a little special without a ton of effort. With perfectly golden edges and pillowy centers, topped with juicy berries and just enough real maple syrup, this recipe has become my weekend go-to for treating family or making a cozy brunch at home.
The way the warm butter melts into the toast with a hint of cinnamon always reminds me of childhood Sunday breakfasts. My kids now look forward to this treat whenever berries are in season.
Ingredients
- Thick slices of brioche or challah bread: brings rich flavor and a tender crumb choose bread that is at least a day old so it soaks up the custard without falling apart
- Large eggs: essential for binding and creating the plush custard coating
- Whole milk or cream: gives extra richness and ensures a silky custard use the freshest milk for the best result
- Vanilla extract: adds warm sweetness pure vanilla makes a noticeable difference
- Ground cinnamon: optional but highly recommended for a subtle spicy note use freshly ground cinnamon for the boldest flavor
- Pinch of salt: balances sweetness and brings out flavors finely milled salt mixes easily with the custard
- Unsalted butter: both for cooking and topping provides unbeatable flavor buy high quality butter for best results
- Pure maple syrup: for drizzling always go for real maple syrup for depth and warmth
- Powdered sugar: adds just a hint of extra sweetness and visual appeal use a fine mesh sieve for easy dusting
- Fresh berries: such as blueberries raspberries or strawberries look for ripe firm berries with vibrant color
Step-by-Step Instructions
- Make the Custard Batter:
- Whisk eggs milk vanilla cinnamon and salt in a shallow bowl until completely smooth and uniform this ensures every slice gets evenly coated and no clumps of egg remain
- Dip the Bread:
- Take each thick slice of bread and dip both sides into the custard mixture count to ten each side for perfect absorption without falling apart let extra drip off before cooking
- Cook the French Toast:
- Heat a nonstick skillet or griddle over medium heat add butter and make sure it melts and foams before adding bread carefully lay coated slices into the pan cook for three minutes until the bottom is deeply golden then flip and cook two to three minutes more until both sides are crisp and caramelized
- Assemble and Serve:
- Transfer cooked slices to plates stacking two for a hearty portion immediately top each stack with a pat of butter drizzle with plenty of warm maple syrup and let it run down the sides finish with a dusting of powdered sugar and a generous handful of fresh berries across the top
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My favorite part of this recipe is the way the vanilla custard bakes into the edges thanks to that slow soak. I always let my youngest sprinkle the powdered sugar which ends up everywhere but makes for great memories. Sharing this classic at our family table brings us all together for a few extra minutes each weekend.
Storage Tips
Keep leftover French toast in an airtight container in the refrigerator for up to three days. To reheat place slices in a skillet over low heat or use a toaster oven for best crispiness. Avoid microwaving as it can make the texture rubbery.
Ingredient Substitutions
Use sourdough bread or country loaf in place of brioche for a more rustic result. Swap whole milk for half and half or plant based alternatives like oat milk for a lighter or dairy free version. If you run out of berries try thinly sliced bananas or sauteed apples with a pinch of cinnamon.
Serving Suggestions
French toast pairs perfectly with a strong cup of coffee or a fragrant vanilla chai. For a savory touch add a side of crisp bacon or breakfast sausage. I sometimes make a little extra berry compote for spooning over the top which everyone loves.
The Origins of French Toast
Did you know French toast actually dates back centuries and is known as pain perdu or lost bread Its original purpose was to use up leftover bread which would otherwise be wasted. Today it is a staple in many cultures and has countless delicious variations.
Recipe FAQs
- → What bread works best for this dish?
Brioche or challah bread is ideal, as both are rich and dense, soaking up the custard without falling apart.
- → How do you avoid soggy slices?
Dip each slice quickly—about 10–15 seconds per side—to allow the custard to soak in but not oversaturate the bread.
- → Can this be made without dairy?
Yes, substitute dairy-free milk and butter alternatives for equally delicious results.
- → What is the best way to reheat leftovers?
Warm slices in a skillet or toaster oven to restore crisp edges and keep the center soft.
- → What toppings pair well besides maple syrup and berries?
Try cinnamon-maple syrup, berry compote, or a dollop of whipped cream for extra indulgence.