Japanese Milk Bread French Toast

French Toast Mix Ingredients:

2 thick slices Japanese milk bread (shokupan)
1.5–2 inches thick

2 large eggs
½ cup whole milk
½ cup heavy cream
3 tbsp sugar
1 tsp vanilla extract
Pinch of salt

Syrup to top

Butter (generous for cooking)

Whipped Cream Ingredients:


1 cup cold heavy cream
2 tbsp powdered sugar
Zest of 1 lemon
Tiny splash vanilla (optional)

Serves: 2-4

Prep Time: 5 minutes

Bake Time: 10 minutes

Oven Temp: 350°F 

1. Whisk eggs, milk, cream, sugar, vanilla, and salt until completely smooth.

2. Pour into a shallow dish

3. Lay the bread in and let it soak properly about 3–5 minutes per side. You want it heavy and custard-loaded, not just coated

4. Heat a pan on medium-low and melt butter

5. Add the soaked bread and cook slowly
About 4–5 minutes per side until deep golden

6. If it’s super thick, transfer to a 350°F oven for 5–8 minutes to finish the inside.

1. Whip the cream until slightly thickened

2. Add powdered sugar + lemon zest

3. Whip to soft peaks, smooth, airy, not stiff

4. Taste and adjust (you want a light citrus pop)

- Toasted coconut, maple syrup, fresh berries, dust of powdered sugar are        great toppings.
- Soak bread longer than you think
- Cook low and slow → prevents raw center (that’s why we finish in an oven)
- homemade whipped cream will change your life, trust us.