The Best French Toast You'll Ever Eat

Ingredients

• 1 loaf Brioche Loaf (about 12 slices, trimmed of ends)
• 2 cups Whole Milk (for the infused custard)
• 1 pod Star Anise (adds warm spice aroma)
• 3 pods Cardamom Pods (lightly crushed)
• 1 stick Cinnamon Stick
• 2 whole Cloves
• 1 tsp Vanilla Bean Paste (more practical than whole beans)
• 1 tsp Orange Zest (freshly grated)
• 1 pinch Salt
• 6 Egg Yolks (separated from whites)
• 1/3 cup Granulated Sugar (for the yolk custard)
• 1/4 cup Granulated Sugar (for coating the toast before caramelizing)
• 3 tbsp Clarified Butter (prevents burning, high smoke point)
• 1 tbsp Powdered Sugar (dusting after cooking)
• 2 tbsp Maple Syrup (for drizzling)
• 1 cup Mixed Fresh Berries (blueberries, raspberries, strawberries, etc.)
• 1 cup Heavy Cream (for whipped cream)
• 2 tbsp Powdered Sugar (for sweetening whipped cream)
• 1 tsp Orange Zest (for whipped cream)
• 1 pinch Salt (final sprinkle to balance sweetness)

Instructions

1. Trim and Slice Brioche

   Remove the crusty ends of the brioche loaf, then use a ruler to cut the loaf into 1.25‑inch thick slices for even soaking and cooking.

   Time: PT5M

2. Dry the Bread

   Place the slices on a baking sheet and bake at 285°F for 10 minutes, then flip and bake the other side for another 10 minutes until lightly golden and firm.

   Time: PT20M

   Temperature: 285°F

3. Make Aromatic Milk Infusion

   In a small pot, combine 2 cups whole milk with star anise, cardamom pods, cinnamon stick, cloves, vanilla bean paste, orange zest, and a pinch of salt. Heat over low, then raise to medium‑low until the milk gently bubbles at the edges or reaches 190°F.

   Time: PT8M

4. Strain the Infused Milk

   Remove the pot from heat, cover with a lid, and let the aromatics steep for a minute. Then strain through a fine mesh sieve, discarding the solids.

   Time: PT2M

5. Whisk Egg Yolks with Sugar

   In a mixing bowl, whisk 6 egg yolks with 1/3 cup granulated sugar until the mixture becomes pale, fluffy, and holds soft peaks (about 3‑4 minutes).

   Time: PT4M

6. Temper the Custard

   Slowly pour the hot infused milk into the yolk‑sugar mixture while whisking continuously to raise the temperature without scrambling the eggs.

   Time: PT3M

7. Set Up Dipping Station

   Arrange the dried brioche slices, the custard mixture, and a clean tray for the finished toast in the order you will use them.

   Time: PT1M

8. Soak the Bread

   Dip each slice into the custard, allowing it to soak for exactly 30 seconds per side. Let excess drip off before moving to the next slice.

   Time: PT8M

9. Preheat the Griddle

   Heat a griddle or large skillet over medium heat for about 5 minutes. Add a generous spoonful of clarified butter to coat the surface.

   Time: PT5M

10. Caramelize Sugar and Cook Toast

    Sprinkle a thin layer of granulated sugar on each soaked slice. Place the slice onto the hot griddle, listening for a loud sizzle. Cook until the sugar caramelizes and turns golden‑brown (about 3‑4 minutes per side), then flip and repeat on the other side.

    Time: PT12M

11. Finish Baking in Oven

    Transfer the caramelized slices to a baking sheet and bake at 300°F for 10 minutes to set the custard in the center.

    Time: PT10M

    Temperature: 300°F

12. Whip Cream Topping

    Chill a mixing bowl and whisk attachments in the freezer for 5 minutes. Then whisk 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp orange zest until soft peaks form (about 3‑4 minutes).

    Time: PT5M

13. Plate and Garnish

    Arrange 2‑3 slices per plate, drizzle with maple syrup, top with fresh berries, a dollop of whipped cream, a dusting of powdered sugar, a pinch of orange zest, and a final pinch of salt.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

12g

Carbohydrates

55g

Fat

20g

Fiber

4g