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Rustic Baguette French Toast With Crispy Edges and Soft Center – A Cozy, Weekend-Worthy Breakfast

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1 rustic baguette (preferably 1–2 days old), cut into 1.5-inch thick slices
  • 4 large eggs
  • 1 1/2 cups whole milk (or half-and-half for richer custard)
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, plus more for serving
  • 1 tablespoon neutral oil (such as grapeseed or canola)
  • Maple syrup, for serving
  • Optional toppings: fresh berries, powdered sugar, whipped cream, toasted nuts

Instructions
 

  • Prep the bread: Slice the baguette on a slight angle into thick pieces. Day-old bread works best because it soaks up custard without falling apart.
  • Make the custard: In a wide bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, and salt until smooth and well combined. You want no streaks of unblended egg.
  • Soak smart: Place 3–4 slices in the custard at a time. Let them soak for about 20–30 seconds per side if the bread is slightly stale, or up to 1 minute per side if very dry. The centers should feel heavy but not mushy.
  • Preheat and stage: Set your oven to 300°F (150°C) and place a baking sheet inside. This will help keep batches warm and finish the center without burning the edges.
  • Heat the pan: Warm a large skillet or griddle over medium to medium-low heat. Add 1 tablespoon butter and 1/2 tablespoon oil. The oil helps prevent burning, while butter adds flavor.
  • Cook the first batch: Lay soaked slices in the hot pan. Cook 2–4 minutes per side until the edges turn deep golden and crisp. Adjust heat if they darken too fast.
  • Hold in the oven: Transfer finished slices to the warm baking sheet. This sets the custard inside and keeps everything hot while you cook the rest.
  • Repeat: Add the remaining butter and oil as needed and continue cooking the rest of the slices, keeping the pace steady so nothing scorches.
  • Serve: Plate hot with a pat of butter and warm maple syrup. Add berries, a dusting of powdered sugar, or toasted nuts for crunch if you like.