The basic ratio is 1 large egg and about 1/4 cup of milk (whole or 2%) per two slices of bread. Whisk in a pinch of cinnamon, a splash of vanilla extract, and a pinch of salt. The custard should be uniform with no streaks of egg white.
Bread choice matters more than you’d think. Stale, thick-cut bread absorbs the custard without turning mushy. Brioche, challah, Texas toast, or a day-old baguette all work. Supermarket sandwich bread gets soggy quickly — if that’s all you have, a very quick dip (just a few seconds per side) saves the texture.
Heat a pan or griddle over medium heat and melt a pat of butter. Dip each slice into the custard for about 15-20 seconds per side, letting the excess drip off, then place it in the pan. Cook 2-3 minutes until the bottom is golden, flip, and cook the other side. Serve immediately with maple syrup, powdered sugar, or fresh fruit.
A common mistake is cooking on high heat — the outside burns before the egg custard in the center sets. Medium heat gives you that even, golden-brown crust.
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