4 Levels of French Toast: Amateur to Food Scientist

Ingredients

• 1 loaf Brioche Loaf (day‑old, sliced 3/4‑inch thick)
• 4 oz Dark Chocolate (chopped for melting)
• 2 tbsp Unsalted Butter (for pan and topping)
• 1 cup Whole Milk (for custard)
• 3 pcs Large Eggs (room temperature)
• 2 tbsp Granulated Sugar (for custard)
• 0.5 tsp Ground Cinnamon (for custard)
• 1 tsp Vanilla Extract (for custard)
• 1 tsp Orange Zest (freshly grated from one orange)
• 2 tbsp Powdered Sugar (for garnish)
• 2 tbsp Nutella (chocolate‑hazelnut spread)
• 2 tbsp Maple Syrup (for drizzle)
• 2 pcs Bananas (ripe, sliced lengthwise)
• 0.25 cup Crème Fraîche (whipped lightly)
• 0.25 cup Breadcrumb Crumble (toasted with butter for crunch)
• Pinch Salt (enhances flavor)

Instructions

1. Slice the Brioche

   Trim the loaf and cut it into 3/4‑inch thick slices; set aside on a plate.

   Time: PT5M

2. Prepare Chocolate Babka Dough

   Place the day‑old brioche dough on a lightly floured surface, spread the chopped dark chocolate evenly, roll tightly, and cut into a 1‑inch thick log. Transfer to a parchment‑lined baking sheet.

   Time: PT10M

3. Preheat Oven

   Set the oven to 350°F and let it fully preheat while you finish prep work.

   Time: PT5M

   Temperature: 350°F

4. Bake Chocolate Babka

   Bake the rolled chocolate babka for 30‑35 minutes, until the top is deep golden and a toothpick inserted comes out clean.

   Time: PT30M

   Temperature: 350°F

5. Make the Custard

   In a mixing bowl whisk together 3 eggs, 1 cup whole milk, 2 tbsp sugar, ½ tsp cinnamon, 1 tsp vanilla, orange zest, and a pinch of salt until fully combined and slightly frothy.

   Time: PT5M

6. Prepare Toppings

   In a saucepan, melt 1 tbsp butter, add sliced bananas and 2 tbsp maple syrup; cook over medium heat 5‑7 minutes until bananas are soft and glazed. In a separate bowl, lightly whip the crème fraîche until airy. Set both aside.

   Time: PT10M

   Temperature: medium heat

7. Heat the Pan

   Place the non‑stick frying pan over medium heat and melt the remaining 1 tbsp butter, swirling to coat the surface.

   Time: PT2M

   Temperature: medium heat

8. Dip Brioche in Custard

   Briefly dip each brioche slice into the custard, about 20 seconds per side, allowing excess to drip off. Avoid soaking longer than 30 seconds to keep the interior fluffy.

   Time: PT5M

9. Cook French Toast

   Place the soaked slices in the hot pan. Cook 2‑3 minutes per side, or until the surface is deep golden and caramelized. Transfer to a warm plate.

   Time: PT8M

   Temperature: medium heat

10. Plate and Garnish

    Arrange the French toast on serving plates, top with warm chocolate babka pieces, a drizzle of maple syrup, dollops of Nutella, roasted bananas, whipped crème fraîche, a sprinkle of breadcrumb crumble, powdered sugar, and finish with fresh orange zest.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

12 g

Carbohydrates

70 g

Fat

22 g

Fiber

4 g