Golden Custardy Bread Slices (Print Version)

Golden, custardy bread slices pan-fried until tender, topped with maple syrup and fresh fruit.

# Needed Ingredients:

→ Dairy & Eggs

01 - 4 large eggs
02 - 1 cup whole milk
03 - 2 tablespoons heavy cream (optional for richness)

→ Dry Ingredients

04 - 1 tablespoon granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/2 teaspoon ground cinnamon (optional)
07 - Pinch of salt

→ Bread

08 - 8 slices day-old brioche, challah, or thick white bread

→ Cooking

09 - 2 tablespoons unsalted butter

→ Toppings

10 - Maple syrup, for serving
11 - Powdered sugar, for dusting (optional)
12 - Fresh berries or fruit (optional)

# How-To Steps:

01 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream (if using), sugar, vanilla extract, cinnamon, and salt until fully blended.
02 - Warm a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter.
03 - Dip each bread slice into the custard mixture, soaking briefly on both sides without oversaturating to avoid sogginess.
04 - Place soaked bread onto the heated skillet and cook for 2 to 3 minutes per side until golden brown and cooked through, adding additional butter as needed.
05 - Transfer cooked slices to a serving plate and repeat the dipping and cooking process with remaining bread.
06 - Serve warm with maple syrup, a dusting of powdered sugar, and fresh berries or fruit if desired.

# Expert Suggestions:

01 -
  • It transforms basic bread into something luxurious without requiring any fancy skills or equipment.
  • The custard mixture is forgiving enough for beginners but yields restaurant-quality results when you pay attention to the pan.
  • You can have a proper breakfast ready faster than it takes to get dressed, which feels like a small victory.
02 -
  • Day-old bread is essential—fresh bread will turn to mush, but bread that's been sitting overnight has the right structure to absorb the custard without falling apart.
  • The pan temperature matters more than you'd think; too low and you get soggy bread, too high and the outside burns before the inside cooks through.
03 -
  • Let your bread sit out overnight or toast it lightly before soaking—this changes the texture from soggy to perfectly custardy.
  • The butter in the pan should foam and smell nutty before you add the bread; that's when you know the temperature is exactly right.
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