French Toast (v) Recipe
homemade raisin brioche bread, strawberries, blueberries, maple syrup
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Ingredients
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French Toast Custard & Assembly
Fruit & Garnish
Method
French Toast Custard & Assembly
- 1
Prepare brioche
If slices are very fresh and soft, cut them 3/4 to 1 inch thick. If slightly day-old, that's fine — it will absorb custard better. Arrange slices on a tray so they're easy to dip.
- 2
Make the custard
In a wide shallow bowl or baking dish large enough for a slice, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine salt until fully combined and slightly frothy.
- 3
Soak the bread
Working 2–3 slices at a time, submerge each brioche slice in the custard for 20–30 seconds per side (longer if bread is very dry). Let excess custard drip off for 5–10 seconds and transfer to a wire rack or plate. Do not oversoak to the point of falling apart.
- 4
Heat the pan
Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil — the oil raises the butter's smoke point. Swirl to coat and heat until butter foams and subsides but does not burn.
- 5
Cook the French toast
Add soaked brioche slices to the skillet without crowding (work in batches). Cook 3–4 minutes per side, or until golden brown and set in the middle. Adjust heat as needed: lower if browning too quickly, raise slightly if taking too long and soggy. Add more butter/oil between batches as needed.
- 6
Keep warm
Transfer cooked slices to a baking sheet and keep in a 200°F (95°C) oven while you finish remaining slices so everything is warm for serving.
- 7
Warm the maple syrup (optional)
Place 1/2 cup pure maple syrup in a small saucepan over low heat and warm gently until just pourable, about 2–3 minutes. Alternatively microwave in 20-second bursts. Do not boil.
Fruit & Garnish
- 8
Prepare fruit
While the French toast cooks, hull and halve or slice strawberries to make 1 cup, and rinse 3/4 cup blueberries; pat dry. If using lemon zest, lightly grate 1/2 teaspoon zest over the strawberries and toss to brighten flavor.
- 9
Plate and finish
Place 2 slices of warm French toast per serving on plates. Spoon strawberries and blueberries over the top or to the side. Drizzle warm maple syrup over the toast and fruit. Dust with powdered sugar if using and serve immediately.