French Toast
Thick slices of brioche soaked in a cinnamon-vanilla custard and cooked in butter until crisp outside and soft in the middle.
- Servings
- 4
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Oven
- 200°F95°C
Ingredients
Equipment
- Large nonstick skillet or griddle
- Shallow dish
Instructions
Heat the oven to 200°F so you can keep finished slices warm. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in the shallow dish until no streaks of egg remain.Heat the oven to 95°C so you can keep finished slices warm. Whisk the eggs, milk, sugar, vanilla, cinnamon and salt in the shallow dish until no streaks of egg remain.
Heat the skillet over medium heat and melt about a quarter of the butter in it.
Lay two slices of bread in the custard and soak for 20 seconds per side, until soaked through but not falling apart. Let the extra drip off.
Cook the slices until deep golden underneath, 3 minutes. Flip and cook the other side until golden and the center springs back when pressed, 2–3 minutes.
Move the slices to a baking sheet in the warm oven. Repeat with the rest of the bread, adding butter to the pan each round and lowering the heat if the butter browns too fast.
Serve hot with maple syrup and berries.
Notes
- Slightly stale bread soaks up the custard without turning soggy. Fresh bread works if you shorten the soak.
- Sandwich bread works too; it is thinner, so soak it only a few seconds per side.
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Nutrition estimate
- Calories
- 490
- Protein
- 16 g
- Carbs
- 49 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
