NEW RECIPE: Brioche French Toast

NEW RECIPE: Brioche French Toast


6 large eggs

2/3 cups of sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups half and half

6 slices brioche, cut in 1inch thick slices

4 tablespoons butter

confectioners' sugar for garnish

maple syrup for serving

Equipment: large nonstick frying pan shallow baking dish metal spatula sieve or sifter


In a medium size bowl, crack the eggs and slowly whisk in the salt, sugar, vanilla extract, cinnamon and finally the half and half. Give it a good whisk to make sure all the ingredients are evenly dispersed. Place the brioche in a shallow tray that can fit all slices flat. Pour the mix over each slice, making sure each one in completely covered. flip over each slice of brioche. The brioche should not be completely submerged.

Using plastic wrap (or bees wax wrap), cover the tray and place in the fridge over night.

When ready to cook, preheat oven to 350F.

Warm a large nonstick frying pan on medium heat then add 1 tablespoon of butter. You want to keep your pan at a medium heat, if it's smoking it's too hot. I cooked 2 slices at a time, cook on each side for 2-3 minutes or until golden brown. In-between each batch of two slices, clean the pan out with paper towel and add another tablespoon of butter.

After each side turns a beautiful golden brown, place on a baking sheet and bake at 350F for 8-10minutes to finish the cooking. When the French toast is done is with be fluffy and custardy on the inside.

Using a sieve finish off with a light dusting of confectioners sugar. Serve immediately with your favorites, butter, maple syrup, whip cream, and berries!