Custardy French Toast (Waldorf Astoria Inspired!)

When I graduated college, I started working as a manager at the Waldorf Astoria New York — one of the most iconic properties in New York, with some pretty spectacular food.

At the time, there was a breakfast buffet called Oscar's Brasserie, and every morning they served this insanely thick French toast with a crème brûlée-like custardy center. It was rich, buttery, perfectly golden… basically everything you want French toast to be. Think French Toast stuffed with Creme Brulee…drool!

And the person who made it was the sweetest cook named Elsie. She had this beautiful personality that completely brightened up the kitchen every day.

Since Oscars is no longer there, I knew I had to recreate this recipe at home — especially now, because apparently my unborn child has decided this French toast is an absolute necessity.

Waldorf Style French Toast- 

Serves 6-8 ppl

6-8 thick slices of Brioche or Challah (get a loaf you can slice yourself into 1 to 1.5 inch pieces) 

1.5 cups whole milk

1.5 cups heavy cream

1 tablespoon vanilla bean paste 

1/3 cup plus 2 tablespoons of sugar 

4 large eggs

3 large yolks

1/4 teaspoon salt 

Dash ground nutmeg 

Salted butter for cooking

Maple syrup and powder sugar for serving 

1. Prepare the bread

   • Slice the brioche or challah into thick 1.5-inch slices. 

   • Toast the bread on a sheet pan on 350F for 10-12 mins or until lightly golden and a bit more crusty to allow for better custard absorption. Let cool. 

   • Arrange the slices in a shallow baking dish or large container.

2. Make the custard

   • In a large bowl, combine the whole milk, heavy cream, vanilla bean paste, sugar, eggs, egg yolks, salt, and nutmeg.

   • Blend thoroughly using a blender or hand mixer until completely smooth and fully combined.

   • Pour the custard mixture over the bread slices.Let the bread soak for 15–25 minutes, flipping the slices every 5 minutes so both sides absorb the custard evenly.

3. Preheat the oven

   • Preheat oven to 350°F.

   1. Cook on the stovetop

   • Heat a large skillet or griddle over medium heat.

   • Add a generous amount of salted butter.

   • Carefully transfer soaked bread to the skillet.

   • Cook for 4–5 minutes per side until deeply golden brown and caramelized.

   2. Finish in the oven

   • Transfer the browned French toast to the oven

   • Bake at 350°F for 5 minutes to finish cooking the custardy center.

   3. Serve

   • Dust with powdered sugar and serve warm with maple syrup. Can also sprinkle on some berries or even some orange zest!