How To Make FRENCH TOAST

Ingredients

• 1 pound Brioche Bread (Day‑old, sliced about 3/4 inch thick (8‑9 slices))
• 6 pieces Large Eggs (Crack and keep whites for another use)
• 2 pieces Large Egg Yolks (Extra yolks for richer custard)
• 1 cup Whole Milk (Can substitute half‑and‑half for richer texture)
• 2 teaspoons Vanilla Extract (Homemade vanilla extract (water + vanilla beans))
• 1 teaspoon Ground Cinnamon (Ground cinnamon)
• 0.25 teaspoon Salt (Fine salt)
• 1 tablespoon Warm Honey (Can substitute maple syrup or granulated sugar)
• 3 tablespoons Unsalted Butter (Divided: 2 tbsp for first batch, 1 tbsp for second)
• 2 tablespoons Powdered Sugar (For dusting before serving)
• 2 tablespoons Maple Syrup (For drizzling on the finished toast)
• 1 cup Mixed Berries (Raspberries, blueberries, blackberries, or currants)

Instructions

1. Rest Bread

   Slice the brioche about 3/4 inch thick and arrange the slices on a wire rack at room temperature for 1–2 hours to become slightly stale.

   Time: PT1H

2. Prepare Custard Mixture

   In a large mixing bowl crack 6 large eggs and add 2 extra yolks. Whisk in 1 cup whole milk, 2 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp salt, and 1 tbsp warm honey until fully blended and honey dissolved.

   Time: PT5M

3. Transfer Custard to Dip Dish

   Pour the custard into a shallow casserole dish large enough to dip four slices at a time.

   Time: PT1M

4. Preheat Oven

   Preheat the oven to 275°F and place a baking sheet inside to keep warm.

   Time: PT10M

   Temperature: 275°F

5. Melt Butter for First Batch

   Place the cast‑iron skillet over medium‑low heat and melt 2 tablespoons unsalted butter until foamy.

   Time: PT2M

   Temperature: medium‑low

6. Dip First Batch of Bread

   Submerge each side of four bread slices in the custard for 30–40 seconds per side until the bread feels moist and spongy. Let excess drip off.

   Time: PT2M

7. Sauté First Batch

   Place the soaked slices in the hot skillet in a single layer. Cook 3–4 minutes per side until golden brown and the interior custard begins to set.

   Time: PT8M

   Temperature: medium‑low

8. Transfer to Warm Oven

   Move the cooked slices onto the pre‑heated baking sheet in the oven to keep warm.

   Time: PT1M

   Temperature: 275°F

9. Melt Butter for Second Batch & Cook

   Melt the remaining 1 tablespoon butter, dip the remaining bread slices using the same 30–40 s per side method, and sauté 3–4 minutes per side until golden.

   Time: PT12M

   Temperature: medium‑low

10. Finish in Oven

    After all slices are cooked, keep the baking sheet in the 275°F oven for 10–15 minutes so the custard fully sets without becoming soggy.

    Time: PT15M

    Temperature: 275°F

11. Serve

    Plate the French toast, dust with powdered sugar, add a pat of butter, drizzle maple syrup, and surround with mixed berries. Serve immediately while hot.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

12 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g