French Toast Custard
Batch Size:
Yield:
Custard
| Amount | Ingredient |
|---|---|
| Water | |
| Heavy CreamApproximately 36% fat. | |
| Nonfat Milk Powder | |
| Whole EggsShell-free weight. | |
| Egg Yolks | |
| Granulated Sugar | |
| Cornstarch | |
| Vanilla Extract | |
| SaltFine salt. | |
| Ground Cinnamon | |
| Ground Nutmeg |
Scaled ingredient total1,000 g
Prep Method 8
- 1.Whisk the nonfat dry milk powder, sugar, cornstarch, cinnamon, nutmeg, and salt together until evenly blended.
- 2.Gradually whisk the water into the dry blend until smooth. Whisk in the heavy cream, then cover and refrigerate for 20–30 minutes to hydrate the milk powder.
- 3.In a separate bowl, whisk the whole eggs and egg yolks until uniform without whipping in excessive air.
- 4.Whisk the hydrated dairy mixture and vanilla extract into the eggs until homogeneous. Keep the custard uncooked; it will set during cooking in the bread.
- 5.Cover and refrigerate the custard at 4 °C (40 °F) or below until needed. Whisk before each use to redistribute any settled cornstarch and cinnamon.
- 6.To make French toast, pour a working portion into a shallow dish and soak both sides of the bread until evenly saturated but still structurally intact. Adjust soaking time to the bread thickness and dryness, then let excess custard drain back into the dish.
- 7.Cook the soaked bread on a lightly greased skillet or griddle over medium heat until both sides are golden and the center is set and reaches at least 71 °C (160 °F). Reduce the heat or finish in the oven if the surface browns before the center cooks.
- 8.Serve promptly. Discard custard left in the dipping dish after use.
U of M Equivalency
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Recipe Cost
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- All ingredients in this recipe and its sub-recipes must be defined
- All ingredients in this recipe and its sub-recipes must have a purchase cost
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Ingredient and sub-recipe costs used to calculate this recipe.
Ingredient / Sub-Recipe ( | )Cost
WaterThis ingredient is not yet set with a purchase cost and unit—
Heavy Cream$1.0136
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Nonfat Milk PowderThis ingredient is not yet set with a purchase cost and unit—
Whole EggsThis ingredient is not yet set with a purchase cost and unit—
Egg YolksThis ingredient is not yet set with a purchase cost and unit—
Granulated Sugar$0.0508
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Cornstarch$0.0296
Purchase item nameGreat Value Corn Starch, 16 oz
Purchase cost$1.92
Purchase unit16 ounce_mass
Date added2026-03-08
Item ID #664106906
Vendorwalmart
Vanilla ExtractThis ingredient is not yet set with a purchase cost and unit—
Salt$0.0023
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Ground CinnamonThis ingredient is not yet set with a purchase cost and unit—
Ground NutmegThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,000 g
Total Cost$1.0963
Cost Per G:$0.0011
Partial estimate; unpriced ingredients are excluded. 24% of ingredient weight is priced.
7 costing issues
- Water: no active USD purchase price with a convertible package size
- Nonfat Milk Powder: no active USD purchase price with a convertible package size
- Whole Eggs: no active USD purchase price with a convertible package size
- Egg Yolks: no active USD purchase price with a convertible package size
- Vanilla Extract: no active USD purchase price with a convertible package size
- Ground Cinnamon: no active USD purchase price with a convertible package size
- Ground Nutmeg: no active USD purchase price with a convertible package size
Nutrition label
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Ingredients11 of 11 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
Waterwater
100.00%
488.5gHeavy CreamCream, heavy
100.00%
194gNonfat Milk PowderMilk, dry, nonfat, calcium reduced
100.00%
71gWhole EggsEgg, whole, raw, fresh
100.00%
155gEgg YolksEgg, yolk, raw, fresh
100.00%
40gGranulated SugarSugars, granulated
100.00%
35gCornstarchCornstarch
100.00%
7gVanilla ExtractVanilla extract
100.00%
5gSaltSalt, table
100.00%
2.5gGround CinnamonSpices, cinnamon, ground
100.00%
1.5gGround NutmegSpices, nutmeg, ground
100.00%
0.5gDraft calculation · 100% mapped. Scaled batch: 1436 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.
Additional details
- Percentages are weight percentages of the total custard formula.
- Yield is uncooked custard only; bread and cooking fat are separate and are not included in this formula.
- Egg-dish cooking temperature source: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
- Batch planning estimate for white bread sliced 1¼ inches thick: prepare about 100 g custard per slice; a 1,000 g batch covers approximately 10 slices. Allow 80–120 g per slice depending on loaf width, bread dryness, and soaking time. This is custard to prepare, including a working allowance for dipping, rather than a fixed amount each slice must absorb. For a small batch, allow an extra 50–100 g in the dipping dish if needed for even soaking. For a more accurate repeat batch, weigh the bread before and after soaking to measure uptake, then add a modest dipping allowance.