French Toast
Custard-soaked brioche, cinnamon-vanilla and maple and butter.
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Day-old brioche makes the best French toast - fresh-soft bread turns to mush on contact with custard. If your bread is fresh, leave the slices out uncovered for an hour first to dry.
Ingredients
Everything below makes 4 servings.
- 8 slicesbrioche bread (day-old preferred)sliced 3/4-inch thick
- 4large eggs
- ¾ cupwhole milk
- ¼ cupheavy cream
- 2 tbspsugar
- 1 tspground cinnamon
- 1 tspvanilla extract
- ¼ tspkosher salt
- 3 tbspunsalted butter (for griddle)
- ½ cupmaple syrupfor serving
- 2 tbsppowdered sugarfor dusting (optional)
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 660calories
- 18gprotein
- 88gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice brioche 3/4-inch thick (or use pre-sliced). Day-old bread soaks up custard better than fresh.
Custard
In the shallow bowl, whisk eggs, milk, cream, sugar, cinnamon, vanilla, salt until totally smooth - no streaks of white left.
2 min · hands onDip
Dip each brioche slice into the custard for 20 sec per side - enough to soak through without falling apart. Lift, let excess drip off.
1 min · hands onCook
Heat skillet over medium-low. Melt butter. Lay 2-3 dipped slices in pan, cook 3-4 min per side until deep golden and custard set. Wipe and re-butter between batches.
12 min · hands onPlate
Stack 2 slices per plate. Dust with powdered sugar, drizzle with maple syrup, add a pat of butter.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Cook bacon in a second pan while toast cooks. Adds about 10 minutes.
Brown 4 sausage links 6 min total in a second pan. Adds about 8 minutes.
Macerate berries with 1 tbsp sugar 10 min while toast cooks. Adds about 2 minutes.
Sift powdered sugar over the top before serving.
What keeps
Best eaten as it comes off the griddle. Hold finished slices in a 200°F oven single layer for up to 15 min while you cook a crowd.
Past that, the crispy edges soften.
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