Betty's French Toast Recipe

Prepare custard

In a shallow wide dish or bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla, salt, and cinnamon (if using) until smooth and slightly frothy.

Soak the bread

Lay the brioche slices in a single layer and pour or ladle the custard over each slice, allowing them to soak 20–30 seconds per side for thick slices. The bread should be saturated but still hold together. For very stale bread, soak up to 1 minute per side.

After soaking, transfer the slices to a wire rack for 2–3 minutes to let excess custard drip off and prevent sogginess when cooking.

Make mascarpone butter

In a small bowl, beat the softened butter with the mascarpone until smooth and fully combined (use a fork or small whisk). Add powdered sugar, lemon zest, and a pinch of salt; mix until the mixture is creamy and spreadable. Taste and adjust sweetness or salt. Keep at room temperature if you will serve immediately, or chill briefly until needed; if chilled, allow to soften slightly before serving.

Cook syrup

In a small saucepan combine the amaro, water, granulated sugar, orange zest, and whole cloves. Bring to a gentle simmer over medium heat and stir until the sugar dissolves. Reduce heat and simmer 4–6 minutes until slightly thickened and aromatic. Remove from heat and let steep 10 minutes for more flavor, then strain out zest and cloves. The syrup will thicken a bit more as it cools; keep warm or reheat gently before serving.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium to medium-low heat. Add the butter and oil (if using) and let the butter foam and begin to lightly brown but not burn—adjust heat as needed. The fat should sizzle gently when a soaked slice is added.

Cook French toast

Working in batches, transfer soaked brioche slices to the hot skillet without overcrowding. Cook 2.5–4 minutes per side, until deep golden brown and set in the center. Flip carefully with a spatula and cook the second side. Transfer cooked slices to a warm platter or oven set to 200°F (95°C) to keep warm while you finish the rest.

Finish & serve

Place stacked or fanned French toast on plates. Dollop or spread about 1 tablespoon of mascarpone butter per slice (adjust to taste). Spoon 1–2 tablespoons of warm amaro syrup over each portion. Dust lightly with powdered sugar and garnish with fresh berries or fruit if desired. Serve immediately while warm.