Norwegian Cruise Line French toast is a cruise-style breakfast of thick bread dipped in a vanilla-spiced egg custard and griddled until golden. French toast has related European forms, including French pain perdu, while this version takes inspiration from rich American-style shipboard breakfasts; recipes and presentations can vary.
Ingredients
- 8 slices thick-cut brioche or challah, about ¾ to 1 inch thick (450 g total). Slightly dry bread works especially well.
- 4 large eggs (about 200 g without shells).
- 1½ cups whole milk (360 ml).
- ½ cup heavy cream (120 ml).
- 2 tablespoons granulated sugar (25 g).
- 1 tablespoon vanilla extract (15 ml).
- 1 teaspoon ground cinnamon (about 2.6 g).
- ⅛ teaspoon ground nutmeg (about 0.25 g).
- ¼ teaspoon fine salt (about 1.5 g).
- 2 tablespoons unsalted butter (28 g), for the skillet, divided into small portions.
- 1 tablespoon neutral oil (15 ml), such as canola oil, to help keep the butter from browning too quickly.
- Optional toppings: ⅓ cup maple syrup (80 ml), 1 cup fresh berries (about 150 g), and 1 tablespoon powdered sugar (about 8 g).
Instructions
- Prepare the bread and custard. If the bread is fresh and soft, lay the slices out while you make the custard so their surfaces can dry slightly. In a wide, shallow bowl, whisk the eggs until no streaks of white remain. Whisk in the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. A shallow bowl gives the slices room to sit flat and makes dipping easier. The mixture will look lightly spiced and fairly fluid; whisk again if cinnamon settles while you work.
- Heat the skillet. Set a large nonstick skillet or griddle over medium to medium-low heat. Add a little butter and a small splash of oil, swirling to coat the surface. Give the pan about 2 minutes to warm. The fat should shimmer gently, not smoke. If the butter browns as soon as it melts, lower the heat before adding bread; a very hot pan can darken the outside before the custard in the middle has cooked through.
- Dip the first slices. Place one or two slices in the custard, turning to coat both sides. Let each slice soak for about 15 to 20 seconds per side. Brioche and challah absorb liquid readily, so avoid leaving them submerged: a brief soak gives a soft center without making the slices fragile or soggy. Lift each slice and let excess custard drip back into the bowl, then transfer it directly to the hot skillet.
- Cook in batches. Leave a little space between the slices so steam can escape. Cook for about 3 minutes on the first side, until it is golden brown and releases easily from the pan. Turn carefully with a thin spatula and cook the second side for about 3 minutes. Adjust the heat as needed and add a little more butter and oil between batches. Cook the remaining slices the same way; do not stack uncooked, custard-soaked bread while waiting for the pan.
- Check that the egg custard is cooked. Insert a food thermometer sideways into the center of the thickest slice. USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for egg dishes. If a slice has browned but has not reached that temperature, reduce the heat and continue cooking, turning once more if needed, then check again. This is especially useful with extra-thick slices or a skillet that runs hot.
- Serve while warm. Move cooked slices to a warm plate in a single layer while the last batch finishes. Add maple syrup, berries, or a light dusting of powdered sugar just before serving. For the best contrast between a browned surface and a tender middle, serve promptly rather than covering the slices tightly or piling them high while they are hot.
Tips
- Choose bread with some structure. Brioche gives a buttery, soft result, while challah is slightly more resilient and easy to slice. Thick Texas toast or another sturdy, unsweetened loaf also works. Very thin sandwich bread can fall apart in the custard, so dip it only briefly if that is what you have.
- Dry fresh bread if needed. If your loaf is very fresh, arrange the slices on a rack for 30 to 60 minutes, or toast them lightly at a low setting until the surfaces feel dry but the bread is not browned. This optional drying time is not included in the recipe’s 36-minute timing. Day-old bread usually needs no special preparation.
- Keep the heat moderate. A medium-low pan gives the egg mixture time to cook before the sugar and milk solids on the surface become too dark. If the slices brown in a minute or two, turn the burner down. Wipe out burnt bits between batches if they start sticking, then add fresh fat.
- Use milk if you do not have cream. Replace the ½ cup of cream with ½ cup more whole milk. The custard will be less rich but still coats and cooks well. For dairy-free French toast, use an unsweetened, unflavored plant milk and a plant-based butter substitute; the flavor and browning may differ, so check the center temperature rather than relying on color alone.
Serving Suggestions
For a classic cruise-breakfast feel, serve two slices per person with warm maple syrup, a few fresh berries, and coffee or tea. A little powdered sugar looks festive, but add it at the table so it does not dissolve into the warm surface. If you prefer less sweetness, leave off the sugar topping and offer sliced banana or tart berries instead. A side of plain yogurt, fruit salad, or crisp bacon can turn the toast into a more substantial breakfast; serve savory sides separately so their flavors do not overwhelm the vanilla and cinnamon.
For a group, keep finished slices warm on a baking sheet in a low oven while you cook the remaining batches, leaving them uncovered so their surfaces do not steam. If you use this approach, transfer them as they finish and avoid holding them for a long time; French toast is at its best soon after cooking. Put syrup and other toppings on the table rather than dressing every slice in advance, which helps the browned edges stay pleasant.
Variations
Cinnamon-forward: Increase the cinnamon to 1½ teaspoons (about 4 g) and leave out the nutmeg. This makes the spice more pronounced without changing the method. For a citrus note, add 1 teaspoon finely grated orange zest to the custard; avoid adding orange juice, which thins the mixture and changes its balance.
Less rich: Replace the cream with an equal amount of whole milk, or use 2% milk for all of the dairy. The result is lighter in texture and a little less custardy. Keep the same soaking time, and use bread that is not too stale or it may absorb the thinner mixture unevenly.
Stuffed-style serving: Cook the slices as directed, then serve them in pairs with a thin layer of cream cheese and sliced strawberries between them. This is a topping and assembly variation, not a change to the cooking method. Keep the filling modest so it does not squeeze out when the toast is cut.
Use a different loaf: Thick sourdough gives a pleasantly tangy contrast, while sturdy white bread makes a milder version. Very dense bread may need an extra few seconds in the custard, whereas soft brioche should be dipped briefly. Avoid changing the custard quantity unless your slices are notably larger or smaller; the goal is a coated slice, not bread floating in leftover liquid.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them in a covered, shallow container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store syrup, fruit, and powdered sugar separately because wet toppings soften the toast. If you have more than you can use within that time, freeze cooled slices in a single layer until firm, then move them to a freezer-safe container with parchment between layers. For best texture, use frozen French toast within about 2 months.
Reheat refrigerated or frozen slices in a toaster oven or oven until hot throughout; a skillet over medium-low heat also restores some crispness. If reheating in a microwave, use short intervals and expect a softer surface. USDA FSIS guidance says leftovers should be reheated to 165°F (74°C); check the center with a food thermometer, especially for thick or frozen slices. Thaw frozen portions in the refrigerator overnight if that makes reheating more even, and do not leave cooked French toast at room temperature for more than 2 hours.
Frequently Asked Questions
Is this the exact Norwegian Cruise Line recipe?
This is a home-style, cruise-inspired recipe, not a claim to reproduce a specific ship’s formula. Cruise menus and preparation can vary, and this version uses easy-to-find ingredients and a skillet method to make a similar rich, griddled breakfast at home.
What bread gives the closest cruise-style result?
Thick brioche or challah makes the soft, rich center many people associate with restaurant or cruise-ship French toast. Choose slices around ¾ to 1 inch thick. If neither is available, Texas toast or another sturdy white loaf works; a leaner bread will taste less buttery but still takes the custard well.
Can I prepare the custard ahead?
Yes. Whisk the custard, cover it, and refrigerate it for up to 1 day. Stir it again before dipping because cinnamon can settle. Keep the bread separate until you are ready to cook; soaking slices for hours can make them break apart and is not needed for a tender center.
Why is my French toast soggy in the middle?
Common causes are bread that is too thin or soft, soaking for too long, or a skillet hot enough to brown the outside before the center cooks. Use sturdy slices, dip briefly, and lower the heat if browning is rapid. For safety as well as texture, check the center of the thickest slice with a thermometer and continue cooking until it reaches 160°F (71°C).
Can I make it without heavy cream?
Yes. Replace the cream with the same amount of whole milk. The custard will be a little less rich, but the eggs still help it cling to the bread and set as it cooks. Avoid sweetened or strongly flavored milk alternatives unless you want their flavor to come through in the finished toast.
Can I freeze cooked French toast?
Yes. Cool the slices, freeze them separately first, and then pack them with parchment between layers to prevent sticking. Reheat from frozen in a toaster oven or oven, checking that the middle reaches 165°F (74°C). The texture may be slightly softer than freshly cooked toast, but this method is useful for saving extra portions.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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