Brioche French Toast
You're in the room with French toast, pancakes, and waffles: which are you fighting first?
French toast is one of the greatest “breakfast carbs” in my opinion. It is so fun to play with different varieties of bread and add different flavor profiles. This recipe is for a classic, French toast made with brioche bread and egg custard to create a pillowy middle. The oirigin of the breakfast staple began when English cooks searched the kitchen for anything possible to feed their families when they came across day-old bread.
When it comes to making French toast, the bread is very important. I like to use brioche and Challah bread. There are great vanilla and chocolate cream brioche bread that can be found at Aldi stores. My favorite Challah bread comes from Zingerman’s in Ann Arbor, MI. And of course, the brioche bread from Trader Joe’s is a classic! You can always use whatever bread you have at home, but these are my preferred favorites. Another important part of French toast is making sure the bread is a little dried out to help it absorb the custard better. I like to slice my bread the night before, place it on a baking sheet, and cover it with a piece of parchment paper. Your other option is to toast bread at 275F for 12 minutes before starting this recipe.
What You Need:
4 slices Brioche or Challah Bread, thick-cut slices preferred
2 tbsp Butter
¼ cup Sugar
½ tsp Cinnamon
½ tsp Nutmeg
3 large eggs, whisked
1½ cup Heavy Cream
1 tsp Vanilla Extract
What to Do:
In a large bowl, whisk together: sugar, cinnamon, nutmeg, eggs, cream, and vanilla extract.
Transfer the sauce to a baking dish, and arrange the bread pieces to soak. Soak for about 2 minutes on each side. You do not want the bread to become soggy.
Preheat the griddle or place a large, non-stick skillet over medium-high heat. Add butter to the skillet and melt it.
Add the slices and cook for 2 to 3 minutes on each side, or until it’s golden brown.
Serve topped with butter, and drizzle with warm maple syrup and powdered sugar.
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