In a shallow bowl, beat eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth and slightly frothy—this little air boost helps the toast get extra fluffy.

Warm a nonstick skillet or griddle over medium heat; melt 1 tbsp butter (or oil) so it starts to foam but doesn’t brown immediately.

Dip each slice into the custard, letting it rest for 10 seconds per side—don’t rush this, or you’ll get dry spots. Let excess drip back into the bowl.

Place soaked bread in the skillet in a single layer. Cook 2–3 minutes until the underside is deep golden brown, then flip and repeat—look for cinnamon flecks to darken slightly.

Add more butter between batches for that irresistible crunch and richness.

Transfer cooked slices to a baking sheet in a 200°F oven while you finish the rest—this keeps everything hot and crisp.

Stack slices, dust with powdered sugar, scatter berries, drizzle maple syrup, or add a dollop of Greek yogurt for tang.

French toast waits for no one!