Grand Lux Cafe® French Toast Recipe

Prep

Arrange 6 thick brioche slices on a baking sheet or plate. If bread is very fresh and soft, dry overnight uncovered or toast lightly for 2–3 minutes per side so it holds custard without falling apart.

Make Custard

In a large shallow baking dish or bowl (wide enough to dip slices), whisk together 6 large eggs, 1 1/2 cups whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until homogenous and slightly frothy.

Soak Bread

Preheat a large nonstick skillet or griddle over medium heat (about 325–350°F / 160–175°C). Melt 1 tablespoon of unsalted butter in the pan to coat. One by one, submerge each brioche slice into the custard for 20–30 seconds per side, letting excess drip back into the dish — you want the center moistened but not falling apart. For very thick slices, hold edges submerged to ensure even soak (up to 45 seconds total).

Cook

Add remaining butter (about 2 tablespoons) to the skillet in 1-tablespoon increments as you cook batches. Place soaked slices onto the hot skillet and cook 3–4 minutes per side, or until a deep golden brown and crisp on the exterior and just set in the center. Reduce heat slightly if exterior browns too quickly. Cook in a single layer without crowding; keep finished slices warm on a wire rack in a 200°F (95°C) oven while you finish remaining bread.

While the toast cooks (or up to 15 minutes ahead), make the maple-butter syrup. In a small saucepan over low heat combine 1 cup pure maple syrup, 3 tablespoons unsalted butter, and 1 tablespoon light brown sugar (if using). Stir gently until butter and sugar melt and the mixture is smooth and warm — do not boil vigorously. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/8 teaspoon fine salt. Keep warm until ready to serve.

To serve, stack 2–3 slices of brioche French toast on each plate (or serve single thick slices). Spoon warm maple-butter syrup generously over the toast.

For the strawberry option: toss 1 cup halved fresh strawberries with a teaspoon of maple syrup or a pinch of sugar if desired, then spoon over or beside the toast.

For savory side options: serve with 3 slices of cooked bacon, 3 slices warmed ham, or 3 breakfast sausage links per serving as requested.

Finish with a light dusting of powdered sugar (about 1/2 to 1 teaspoon per plate) and an extra pat of butter if desired. Serve immediately.