The Domesticated Wolf: Brioche French Toast

Saturday, March 2, 2013

Brioche French Toast

If you read last night's post, you'll likely remember I promised you brioche French toast. And that's just what I made for this morning's breakfast. French toast is stick-to-your-ribs goodness. Every once in a while won't hurt you...girl's gotta live, right?

Ingredients for two servings:

4 thick slices brioche (really, any thickly sliced bread will work; but challah and brioche are especially good because they are eggy)

2/3C milk

2 large eggs

1tsp cinnamon

1/2tsp vanilla extract

pinch of salt

butter for cooking (I used about 1tbsp for 4 slices)

optional toppings: Greek yogurt, toasted walnuts or almonds, sliced strawberries or blueberries, maple syrup or honey

Directions:

1. Make the egg custard by mixing milk, egg, cinnamon, vanilla and salt together, whisk very well to combine

2. Slice the bread and submerge in egg custard

3. Place each slice of bread on a plate to transport to the stove

4. Over medium heat, melt 1/2 tbsp of butter

5. Cook each slice of bread until golden brown, about 3 minutes per side*

6. Plate French toast and garnish with your choice of toppings

*If you are making a large batch of French toast, you may wish to keep the finished pieces warm in the oven while the others are cooking. To do this, heat the oven to 200 degrees and place on an oven-safe dish or cookie sheet.

What you'll need:

Egg and milk:

Whisk custard until frothy:

Use a serrated knife to slice the bread:

You want nice, thick slices to really sop up the custard:

Dredging the bread:

When cooking the bread in butter, be sure not to heat the butter on high heat because the pan gets increasingly hot, and you want to avoid burned butter. Brown butter is another story, though, and you'll likely have that leftover in the pan: