Name: Water Polo Restaurants FRENCH TOAST WITH Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 count large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 2 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp fine salt; 8 slices thick-sliced brioche or challah bread; 3 tbs unsalted butter; 1 tbs neutral oil (vegetable or canola); 2 tsp powdered sugar; 0.5 cups pure maple syrup; 1 cups fresh berries (strawberries, blueberries, or raspberries); 2 tbs toasted sliced almonds

Method

Custard (soaking mixture)

Make the custard

In a shallow wide bowl or baking dish large enough to hold a slice of bread, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine salt until fully combined and slightly frothy.

Taste briefly and adjust sweetness or cinnamon if desired. Set mixture aside while you prepare the bread and pan so flavors meld for 5–10 minutes.

Bread & cooking

Prepare the bread

If slices are very fresh and soft, day-old or slightly stale bread works best; cut slices about 3/4–1 inch thick. Arrange 8 slices on a rack or plate so they are ready to dip.

Soak the bread

Working one or two slices at a time, hold a slice in the custard for 10–15 seconds per side, letting the custard soak in but not completely saturate to the point it falls apart. For very thick or stale slices, soak up to 20–30 seconds per side. Allow excess to drip off back into the bowl.

Heat the pan

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon neutral oil and 1 tablespoon unsalted butter. When the butter foams and begins to turn a light golden color (but before it browns), reduce heat slightly to medium-low.

Cook the slices

Add 3–4 soaked slices to the pan without overcrowding. Cook until the underside is golden brown and set, about 2.5–3 minutes. Flip and add another 1 tablespoon unsalted butter to the pan if needed, then cook the other side until golden and cooked through, another 2–3 minutes. Adjust heat so the outside browns without burning before the center sets. Transfer cooked slices to a warm plate and keep warm in a 200°F (95°C) oven if making multiple batches. Repeat with remaining slices, adding the remaining 1 tablespoon butter as needed.

Toppings & serving

Arrange cooked french toast on plates. Dust with 2 teaspoons powdered sugar, scatter fresh berries (about 1 cup total) and toasted sliced almonds (2 tablespoons) over the top.

Serve immediately with pure maple syrup (about 1/2 cup for the batch) on the side or drizzled over. Recommend serving 2 slices per person.

French Toast With Recipe