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French Toast Custard Recipe
French Toast Custard Recipe photo by Taste of Home

French Toast Custard Recipe

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I usually make this dish for brunch, but it's also wonderful for breakfast or dinner. Guests have said it just melts in their mouth.
TOTAL TIME: Prep: 10 min. + chilling Bake: 55 min. + cooling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 55 min. + cooling
MAKES: 8-10 servings


  • 8 to 10 slices day-old French bread (1 inch thick)
  • 5 tablespoons butter, melted
  • 4 eggs
  • 2 egg yolks
  • 3 cups milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Confectioners' sugar, optional

Nutritional Facts

1 serving (1 each) equals 310 calories, 21 g fat (12 g saturated fat), 185 mg cholesterol, 240 mg sodium, 24 g carbohydrate, 1 g fiber, 8 g protein.


  1. Brush both sides of bread with butter; place in a greased 13-in. x 9-in. baking dish. In a large bowl, beat eggs and yolks. Add milk, cream, sugar, vanilla and nutmeg; mix well. Pour over the bread slices. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking.
  2. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cool 10 minutes before serving. Dust with confectioners' sugar if desired. Yield: 8-10 servings.
Originally published as French Toast Custard in Country December/January 1997, p51

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Reviewed Dec. 22, 2015

"French Toast Custard has been a Christmas morning tradition for more than six years at our house. I would be disowned if it wasn't part of Christmas.

This is a very simple recipe and turns out beautifully if you follow three very important steps.
1. Bread should be a day or two old.
2. Butter must be melted and
3. Prepare at least the night before. This gives the custard enough time to soak into the bread.
I serve the French Toast with a thick cut bacon. There is never any left over. So, now I make two.
Thank you for such a great time-honored recipe."

Reviewed Jan. 11, 2015

"Horrible recipe.

Used two day old stale French bread as the recipe calls for. However, by buttering BOTH sides of the bread you prevent the bread from absorbing the majority of the custard. So you end up with overly dried cooked bread on top of a barely cooked layer of what looks like scrambled eggs.
Will NOT repeat this recipe. Ruined our at home Sunday brunch sense this was supposed to be the main course."

Reviewed Nov. 16, 2014

"very good"

Reviewed Aug. 22, 2014

"My first attempt was not successful. However, I will definitely make this again."

Reviewed Apr. 6, 2014

"This is a quick-and-simple dish to prepare. I think this French toast custard could be improved with the addition of some fresh fruit."

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