French Toast (v) Recipe

Prepare custard

In a wide shallow bowl or a pie dish, whisk together 4 large eggs, 1 cup whole milk, 2 tsp vanilla extract, 1 tbsp granulated sugar and a pinch of salt until smooth and slightly frothy.

Soak brioche

Lay 8 slices of brioche bread in a single layer (work in batches if necessary). Press each slice into the custard for 10–15 seconds per side so the bread absorbs but does not fall apart. Let soaked slices rest on a wire rack for 1–2 minutes to allow even absorption.

Cook

Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and swirl to coat. When butter is foaming but not browned, add soaked brioche slices (do not overcrowd). Cook 2–3 minutes per side, until deep golden brown and cooked through. Reduce heat slightly if the exterior browns too quickly. Add remaining 1 tablespoon butter between batches as needed.

Keep warm

If cooking in batches, keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Prepare yogurt and fruit

Stir 1 cup Greek yogurt with 1 tablespoon of the honey (reserve remaining honey for drizzling) and 1 tsp lemon zest if using. Arrange sliced strawberries, blueberries and sliced banana on a plate or platter; you can toss the berries lightly with the remaining 1 tbsp honey for shine and sweetness.

Plate

Place 2 slices of warm brioche French toast per serving on each plate. Spoon 2 tbsp of the honey-sweetened Greek yogurt alongside or on top of the toast. Artfully arrange a portion of the fresh fruits over and around the toast.

Finish

Drizzle remaining honey (about 1–2 tbsp) over the toast and fruit. Dust with 1 tsp powdered sugar if desired and a light sprinkle of lemon zest for brightness. Serve immediately.