The Cure French Toast Recipe
Lemon glaze, berry preserves, brioche
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Ingredients
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Brioche & Custard
Lemon Glaze
Berry Preserves & Garnish
Method
Brioche & Custard
- 1
Make the custard
In a wide, shallow bowl or baking dish large enough to hold brioche slices, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbs granulated sugar (custard), 1 tsp vanilla extract, 1 tsp ground cinnamon and 1/4 tsp kosher salt until fully combined and slightly frothy.
- 2
Prep brioche
Arrange 8 slices of brioche on a wire rack or plate. If slices are very fresh and soft, let them sit 5–10 minutes to dry slightly (this helps them hold custard). For best results use 1-inch-thick slices.
- 3
Soak the brioche
Heat a large skillet or griddle over medium heat. Working 2–3 slices at a time, press each brioche slice into the custard and let soak 20–30 seconds per side (longer if bread is very dry). Lift and let excess drip back into the bowl; do not oversoak to the point of falling apart.
- 4
Cook
Add about 1 tbs unsalted butter to the hot skillet (reduce to 1/2 tbs between batches). Cook soaked brioche 3–4 minutes per side, or until deep golden brown and set in the center. Add more butter as needed between batches. Transfer cooked slices to a warm oven set to 200°F (90°C) to keep warm while finishing remaining slices.
Lemon Glaze
- 5
Make the lemon glaze
While the first batch of French toast cooks, whisk together 1 cup powdered sugar, 2 tbs fresh lemon juice and 1 tsp lemon zest in a small bowl. Add 1 tbs milk a little at a time, whisking until you reach a pourable yet thick glaze (adjust by adding up to 1 more tsp milk if needed). Taste and adjust: more lemon juice for tartness or more powdered sugar to thicken.
- 6
Keep warm
Set the glaze at room temperature; if it thickens too much while waiting, whisk in a few drops of lemon juice or milk to loosen.
Berry Preserves & Garnish
- 7
Make quick berry preserves
In a small saucepan combine 1 cup mixed berries, 2 tbs granulated sugar (preserves), 1 tbs fresh lemon juice and a pinch of salt. Heat over medium, stirring occasionally, until the berries break down and the mixture becomes saucy (3–5 minutes).
- 8
Thicken preserves
Mix 1 tsp cornstarch with 1 tbs cold water until smooth, then stir into the simmering berry mixture. Cook 30–60 seconds more until thickened. Remove from heat and let cool slightly — the preserves will thicken a bit more as they cool.
- 9
Plate and finish
Stack 2 slices of warm brioche French toast per plate. Spoon a drizzle of lemon glaze over each stack, then add 1–2 tbs warm berry preserves beside or on top. Scatter fresh berries (about 1/4 cup per serving) and dust with powdered sugar (about 1/2 tbs per plate). Garnish with mint leaves if using. Serve immediately.
