BA’s Best French Toast

With an eggy soak enriched with both milk and heavy cream, this superlative French toast recipe winks at bread pudding. But it’s not just the ingredients that flirt with that other classic, there’s also something to the method. The bread in this recipe gets a long soak—about 10 minutes on each side—which delivers a remarkably custardy interior.

If you don’t have cream on hand, you can substitute with extra whole milk (this is not the time for skim). Use Pullman, brioche, or challah—all tender, spongy breads that can stand up to the dairy drench—and slice the bread thickly to keep it from falling apart. There’s no need to dry out the slices, but if the loaf has been sitting on the counter for a day or two, all the better. Cooking the toast in a combination of butter and vegetable oil results in golden brown, lightly crisp edges and prevents things from getting too brown too quickly.

Of course, there are lots of ways to make French toast, and no one said you had to stick with the classics. If you or your guests are dairy-free, consider these crispy French toast soldiers, which are made with orange juice instead of milk. When you’re entertaining a crowd for brunch—or hosting family for the holidays—French toast casserole is the way to go. It can be prepared almost entirely the night before; in the morning, simply brush it with butter and bake.

Editor’s note: This recipe was originally published in December 2014.