Name: The Ugly Ducklings French Toast Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: French
Ingredients: 40 slices brioche bread (sliced, ~1/2" thick); 24 count large eggs; 1600 ml whole milk; 400 ml heavy cream; 200 g granulated sugar; 6 tbs pure vanilla extract; 4 tsp ground cinnamon; 2 tsp fine salt; 200 g unsalted butter (for pan); 4 tbs neutral oil (vegetable or canola) (optional, to prevent burning); 100 g confectioners' sugar (for dusting); 1000 ml maple syrup (for serving); 800 g fresh berries (optional, for garnish); 800 ml whipped cream (optional)

Method

Brioche French Toast Base (for 40 half-slices / 10 orders)

Prepare custard

In a very large mixing bowl or hotel pan, whisk together 24 large eggs until homogenous. Add 1600 ml whole milk and 400 ml heavy cream and whisk until combined. Whisk in 200 g granulated sugar, 6 tablespoons pure vanilla extract, 4 teaspoons ground cinnamon and 2 teaspoons fine salt until evenly distributed. The custard should be smooth and slightly frothy.

Soak bread

Arrange brioche slices in a single layer in shallow hotel pans or rimmed baking sheets. Pour custard evenly over the brioche so each slice is moistened but not falling apart — you want the custard to saturate the bread without making it soggy. For best texture, let the slices soak 2–3 minutes per side: flip after 2–3 minutes and allow the second side to absorb 1–2 minutes more. For large-batch, you may briefly submerge each slice for 10–20 seconds per side if using a ladle technique. Avoid soaking longer than 1 minute per side for very fresh, soft brioche to prevent collapsing.

For Cooking & Finish

Preheat and cook

Heat a large griddle or heavy skillet to medium (about 160–175°C / 325–350°F). Add a small pat (10–15 g) of unsalted butter per 4–6 slices plus 1 teaspoon neutral oil to prevent burning. When butter foams but before it browns, add soaked brioche slices in a single layer without crowding. Cook 2½–3 minutes per side, or until deep golden brown and set. Adjust heat as needed so they brown evenly without burning. For large batches, keep finished slices warm in a 90–100°C (200–215°F) oven on a wire rack so steam escapes and they remain crisp.

Finish and serve

Dust cooked French toast lightly with confectioners' sugar. Serve 4 half-slices per order (or 1 whole-slice equivalent if your portions differ) with warm maple syrup, a spoonful of whipped cream and fresh berries if desired. For service: stack or fan slices attractively, drizzle 30–60 ml maple syrup per order and garnish with berries and a light dusting of confectioners' sugar.

Storage and make-ahead

Custard-soaked brioche can be held refrigerated for up to 4 hours before cooking; keep covered to prevent drying. Cooked slices can be kept in a low oven for up to 1 hour; for longer storage, cool completely and freeze flat on trays, then transfer to freezer bags. Reheat frozen slices in a 180°C (350°F) oven for 8–12 minutes until warmed through and crisp at the edges.