The Easy French Toast Guide (3 Ways)

Pour the custard into a baking dish that is larger than the slices of bread you are using.

Heat a large non-stick pan over medium heat. Melt enough butter to coat the bottom of the pan.

Place two slices of bread into the custard and let soak for a few seconds per side.

When the melted butter is bubbling, add the slices to the pan and cook for about 3 minutes, or until the bread is golden brown and toasted. Flip and cook for another 3 minutes or until all the custard is cooked through and the bread is toasted on the second side. Remove to a baking sheet.

Add more butter to the pan and continue cooking the rest of the bread slices.

Place the French toast onto a plate, top with a small piece of butter, and a drizzle of maple syrup.

Preheat your oven to 350℉ (175℃). Grease a 9x13” (23x33cm) baking dish and set aside.

In a medium bowl whisk together the eggs, salt, cinnamon, ¼ cup (62g) brown sugar, nutmeg, and vanilla extract. Once that is combined, whisk in the milk and set aside.

In a small saucepan over medium heat, melt the butter. Whisk in the remaining 1 packed cup of brown sugar until combined. Continue heating until the sugar begins to dissolve and the mixture forms a paste. Pour the sauce into the bottom of the prepared baking dish and spread it out so it evenly covers the bottom.

Shingle the croissants in the baking dish; it's ok that they overlap quite a bit, just make sure the top layer has the top side of the croissants facing up. Pour the custard evenly over the croissants. Cover with foil and let sit, at room temperature, for 25-30 minutes or in the fridge overnight.

Bake, with the foil still on, for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes or until the tops are golden brown and crisp and the custard is cooked through. Remove from the oven and let cool for 10 minutes.

Dust the top with powdered sugar. Serve with fresh fruit and maple syrup.

In a large bowl, whisk together the sugar and 2 tsp (6g) ground cinnamon until evenly combined. Set aside.

In a medium bowl whisk together the eggs, egg yolks, 1 tsp (3g) ground cinnamon, salt, sugar, and nutmeg until evenly combined. Whisk in the heavy cream and milk.

Pour the custard into a baking dish that is larger than the slices of bread you are using.

Using a paring knife, cut a 2” (5cm) slit in the bottom of the bread. Gently work the knife about 70% of the way up the bread, creating a pocket within the bread. Repeat with the remaining slices of bread

Add the nutella to a piping bag fitted with a round tip. Pipe the nutella into the pocket, just filling in that space.

Heat a large non-stick pan over medium heat. Melt enough butter to coat the bottom of the pan.

Place two slices of bread into the custard and let soak for a few seconds per side.

When the melted butter is bubbling, add the slices to the pan and cook for about 3 minutes, or until the bread is golden brown and toasted. Flip and cook for another 3 minutes or until all the custard is cooked through and the bread is toasted on the second side. Remove to the bowl of cinnamon sugar and sprinkle the sugar all over to ensure it is completely coated.

Add more butter to the pan and continue cooking the rest of the bread slices.

When ready to serve, add the French toast to a plate and top with whipped cream and a drizzle of maple syrup.