There are a few dishes in our kitchen that guests whisper about long before breakfast begins and this French toast is one of them. I’ve had guests check in and immediately ask, “Will you be making the French toast during our stay?” They’ve heard about it from friends, read about it in reviews, and for many, it has become part of their Williams House tradition.
What makes it special? Perhaps it’s the custard infused with homemade vanilla and warm spices, or the hint of orange that brightens every bite. Maybe it’s the way it bakes into the softest, most luxurious center while still developing a perfectly golden exterior.
Like many of my favorite recipes, this one has evolved over time a blend of technique, intuition, and the joy of serving something that makes people feel truly cared for. Much like the family stories that surround our Apple Pie recipe, which spans generations and carries its own beautiful legacy , this French toast has become part of the Williams House story simply because guests have loved it into a classic.
Ingredients
- 6 slices 1-inch-thick Texas toast (let sit out for several hours so it dries slightly)
- 6 eggs
- A pinch of salt
- 1 tablespoon cinnamon
- ½–¾ teaspoon nutmeg
- 2 tablespoons homemade vanilla extract
- Seeds from 1 vanilla bean
- ½ cup brown sugar
- ½ cup white sugar
- ¾ cup orange juice
- 1½ cups heavy cream
Directions
- Prepare the custard: Crack the eggs into a large bowl and whisk until smooth and fully combined. Add the salt, cinnamon, nutmeg, vanilla extract, vanilla bean seeds, both sugars, and the orange juice. Whisk again until the mixture is uniform. Add the heavy cream last and gently mix until fully blended.
- Soak the bread: Line a large rimmed cookie sheet with two layers of parchment. Dip each slice of Texas toast into the custard for a few seconds, turning to coat both sides. Lay the slices on the prepared sheet, it’s perfectly fine to stack pieces if you’re making a larger batch. Pour any remaining custard over the top so there’s roughly ¼ inch pooling in the pan.Cover with plastic wrap and refrigerate overnight. This slow soak is the secret that transforms simple bread into something almost soufflé-like.
- Brown and bake: When you’re ready to serve, heat an electric griddle or frying pan. Preheat the oven to 350°F and line another rimmed sheet with parchment. Lightly spray your cooking surface, then brown each slice on both sides. You’re not cooking them through just creating a beautiful golden crust. Transfer each browned slice to the new cookie sheet, cover loosely with foil, and bake for 30 minutes.
- Serve warm with syrup, fruit, powdered sugar, or nothing at all, it truly needs no embellishment.
French Toast Variations Guests Love:
Blueberry French Toast
Spread whipped cream cheese and blueberry preserves between two slices of blueberry bread to form a sandwich. Prepare according to the main recipe, then bake for 45 minutes.
Apple Cinnamon French Toast
Spread whipped cream cheese and apple butter between two slices of cinnamon raisin bread. Follow the recipe and bake for 45 minutes. Perfect for fall or whenever you’re craving cozy flavors.
Cranberry French Toast
Slice a piece of Texas toast into two thin layers. Add whipped cream cheese and whole-berry cranberry sauce between the slices. Prepare and bake for 45 minutes. A holiday favorite.
Monte Cristo-Style French Toast
Split a large croissant horizontally. Layer with sliced black forest ham, raspberry preserves, and a thin slice of brie or any soft French cheese. Follow the same browning and baking method, baking for 45 minutes. Sweet, savory, and unforgettable.
Like so many Williams House recipes, this French toast is more than a dish — it’s a shared experience. It’s the quiet clinking of forks in the dining room, the soft hum of conversation over morning coffee, the joy of a familiar favorite returning to the menu.
Whether you’re joining us here on Amelia Island or recreating this at home, I hope this recipe brings a little indulgence and a lot of warmth to your morning.
With love,
Veronica, Innkeeper, Amelia Island Williams House
