By Father's Day. Fourth year. And this year, something different: Rémy cooked for me. My eight-year-old (nearly — birthday next month) cooked Father's Day breakfast. Scrambled eggs. The eggs Colette taught him (yes, the nine-year-old taught the seven-year-old, who is now teaching the father — the chain goes in directions I didn't predict). Rémy stood at the stove, cracked the eggs himself (two shells in the bowl, fished out with a spoon — learning is messy), scrambled them with butter the way I showed Colette who showed him, and plated them with toast and a glass of orange juice and a napkin folded into a shape that was either a triangle or a fish.
"Happy Father's Day, Papa. I cooked." He cooked. My son cooked for me. The boy who has been watching since he was four, stirring since he was five, running the boil since he was seven — he cooked for me. The eggs were slightly overcooked. The toast was slightly burned. The orange juice had pulp, which I don't prefer. It was the greatest meal I have ever eaten. It was the meal that made every meal I've ever made worth making, because every meal I've ever made led to this: my son, at my stove, with my spoon, cooking for me because I taught him that cooking is love and he's giving the love back. C'est bon, cher. C'est bon.
After Rémy set that plate down in front of me — slightly overcooked eggs, slightly burned toast, pulpy orange juice, and a napkin folded into something between a triangle and a fish — I knew the next Father’s Day breakfast I make for him has to be just as intentional, just as full of love returned. French toast feels right: it’s the kind of breakfast that rewards patience and attention, the same qualities I watched him practice at that stove, and it’s special enough to mark a morning that matters. These are the fifteen versions I keep coming back to — the ones I’ll be teaching next.
15 Best French Toast Recipes
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 4
Ingredients
- 8 thick slices brioche or challah bread (about 1-inch thick)
- 3 large eggs
- 3/4 cup whole milk
- 1 tablespoon heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, divided
- Pinch of salt
- Maple syrup, powdered sugar, and fresh berries for serving
Instructions
- Make the custard. In a wide, shallow bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, sugar, and salt until fully combined and slightly frothy.
- Soak the bread. Working one or two slices at a time, lay the bread in the custard mixture and let it soak for 20–30 seconds per side. The bread should be saturated but not falling apart. Thick slices like brioche or challah hold up beautifully here.
- Heat the pan. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat. When the butter foams and subsides, the pan is ready. Do not let it brown before adding the bread.
- Cook the first batch. Add 3–4 soaked slices to the pan without crowding. Cook undisturbed for 2–3 minutes until the bottom is deep golden brown. Flip once and cook another 2 minutes. Transfer to a wire rack or a low (200°F) oven to keep warm.
- Cook the second batch. Add the remaining tablespoon of butter and repeat with the remaining soaked slices.
- Serve immediately. Dust with powdered sugar, add a handful of fresh berries, and pour warm maple syrup alongside. Serve while hot — French toast waits for no one.
Nutrition (per serving)
Calories: 340 | Protein: 11g | Fat: 14g | Carbs: 42g | Fiber: 1g | Sodium: 310mg