I absolutely love this technique for making french toast. The caramelized crispiness makes it so that you don’t need anything else on it but I certainly won’t judge you if you did. The first time I made this it was for a friend who was coming over to visit and it was way too much food for two people. Each slice is pretty substantial. This time I was making it for seven so I knew that one loaf of brioche would definitely do the trick.
The starting point is very important. Get the best, freshest brioche loaf you can lay your hands on and slice it nice and thick.
Put the slices in a baking pan and then pour the custard over and let the slices soak it all up for a few minutes. This is key because you don’t want the inside of the french toast to be dry. You want it to be moist and full of the flavors of the egg mixture.
If you have access to a griddle then I highly recommend it for this. The only part I don’t like about making french toast or pancakes is that people have to wait around for all the batches to be done. It’s much easier to make as many of them as I can in one batch and an electric griddle is great for that.
Everyone loved the crispy outside of the french toast and it was a big hit at brunch. I highly recommend this recipe!! Try it out and let me know what you think!!
Adapted from Bon Appetit
- 1 loaf of broiche bread
- 6 large eggs
- 3 large egg yolks (save the whites for a frittata)
- 3 1/2 cups whole milk
- 2/3 cup plus 8 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter
- Slice brioche loaf into one inch thick slices and lay flat in a rimmed baking sheet. You might need to use 2 if yours are on the small side. Make sure there isn’t too much extra room in the sheet.
- Whisk eggs, yolks, milk, 2/3 cup sugar, vanilla, and salt in a bowl and pour over bread. Let rest for at least 15 minutes so that the bread soaks up all of the egg mixture.
- Melt 3 tablespoons butter in each of 2 large nonstick skillets over medium heat.
- Sprinkle each skillet with 2 tablespoons sugar.
- Add 3 bread slices to each skillet; cook until deep golden on bottom, about 3 minutes.
- Sprinkle top of bread slices with sugar, using 2 tablespoons for each skillet; turn slices over and cook until deep golden on bottom, about 3 minutes.
- Transfer French toast to plates and top with powdered sugar and serve with fresh fruit, syrup, honey and any other trimmings you like.
NOTE: You can save the 3 egg whites that you separated and make a frittata like I did here.