Brioche French Toast
Thick-cut brioche bread soaked in egg custard and cooked until golden. Crispy exterior with a creamy, custardy interior served warm.
Ingredients
Method
In a shallow bowl, whisk together eggs, milk, vanilla extract, cinnamon, and salt until well combined.
Arrange brioche slices on a cutting board.
Heat butter in a large skillet over medium heat until foaming.
Working in batches, dip each bread slice into custard mixture, coating both sides for 1–2 seconds per side, and transfer to the hot skillet.
Cook for 3–4 minutes until golden brown, then flip and cook the other side for 3–4 minutes until golden and cooked through.
Transfer cooked toast to a serving plate and tent with foil to keep warm while cooking remaining slices.
Dust with powdered sugar, drizzle with maple syrup, and top with berries, whipped cream, and nuts as desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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