French Toast Recipe
Hand-cut brioche dipped in vanilla-almond custard
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Ingredients
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Bread
Custard
For Cooking
To Serve (optional)
Method
Bread
- 1
Slice brioche
Hand-cut brioche into 12 slices about 3/4 inch thick. If loaf is wide, trim crusts slightly so pieces are uniform. Stale or day-old brioche (left at room temperature 6–12 hours) will hold custard better but fresh is fine.
Custard
- 2
Make custard
In a wide shallow dish (large enough to lay a slice flat), whisk together 4 large eggs until blended. Add 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon fine sea salt. Whisk until smooth and sugar is dissolved. Taste and adjust vanilla/almond to preference but keep almond subtle.
- 3
Soak slices
Working 2–3 slices at a time, lay a brioche slice in the custard and press gently so the custard penetrates the cut surfaces. Flip after 10–15 seconds and let soak another 10–15 seconds. For day-old bread, soak 20–30 seconds per side if you want a custardy interior. Do not oversoak to the point of falling apart. Transfer soaked slices to a wire rack for 1–2 minutes to let excess drip off.
For Cooking
- 4
Heat pan
Place a large skillet or griddle over medium heat and heat until hot, about 3 minutes. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Swirl to coat the surface; butter should foam but not burn. Maintain medium to medium-low heat after initial sear to allow custard to cook through without burning.
- 5
Cook French toast
Add soaked brioche slices in a single layer without crowding (work in batches). Cook for 2½–3 minutes on the first side, until golden brown and crisp at the edges. Flip and cook 2–3 minutes more on the second side, pressing lightly with a spatula for even contact. Internal temperature should be around 160–165°F (70–74°C) if measured; custard should be set but still moist. Add more butter to the pan between batches as needed.
- 6
Keep warm
If cooking in batches, keep finished slices warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish remaining slices to maintain crisp edges.
To Serve
- 7
Transfer French toast to plates. Dust with powdered sugar if using, top with fresh berries, and serve with warm maple syrup on the side. Serve immediately so crust remains crisp and interior tender.