Ciabatta French Toast Recipe

Name: WheatFields Eatery & Bakerys Ciabatta French Toast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 loaf ciabatta loaf (day-old); 6 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; 1 tsp fine salt; 3 tbs unsalted butter (for griddle); 1 tsp neutral oil (optional, for high-heat sear); 4 oz unsalted butter (room temperature); 1 tbs powdered sugar; 1 pinch fine sea salt; 1 cups pure maple syrup; 1 cups fresh berries (optional)

Inspired by WheatFields Eatery & Bakery

Time45m

Serves4

& Griddled Golden. Served with Whipped Butter & Maple Syrup. Yes Moncieur "French Toast".

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Ingredients

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For the French Toast

1 loaf ciabatta loaf (day-old)

6 count Large eggs

1 cups whole milk

1/2 cups Heavy cream

2 tbs granulated sugar

2 tsp pure vanilla extract

1/2 tsp Ground cinnamon

1 tsp fine salt

3 tbs unsalted butter (for griddle)

1 tsp neutral oil (optional, for high-heat sear)

Whipped Butter & Toppings

4 oz unsalted butter (room temperature)

1 tbs powdered sugar

1 pinch fine sea salt

1 cups pure maple syrup

1 cups fresh berries (optional)

Method

For the French Toast

Prepare the bread

Cut the ciabatta loaf into 1 to 1-1/4 inch thick slices. If the loaf is very fresh and soft, leave slices uncovered on a wire rack for 1 hour or refrigerate for 30 minutes to dry slightly so they soak custard without collapsing.

Make the custard

In a large shallow dish or baking pan (large enough to hold 2–3 slices flat), whisk together 6 eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1 teaspoon fine salt until smooth and slightly frothy.

Soak the bread

Working in batches of 2–3 slices, lay ciabatta slices in the custard and press gently for about 20–30 seconds per side, allowing custard to penetrate but not become soggy. Let soaked slices rest on a wire rack for 1–2 minutes to let excess drip off before cooking.

Preheat the pan or griddle

Heat a large nonstick or cast-iron griddle/skillet over medium to medium-high heat until hot (about 3–5 minutes). Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (optional) and swirl to coat. Reduce heat slightly if the butter browns too quickly.

Cook the French toast

Place soaked ciabatta slices on the griddle, leaving a little space between them. Cook 3–4 minutes per side, or until deep golden brown and crisp on the exterior and cooked through. Add additional butter (about 1 tablespoon) to the pan between batches as needed. If slices are thick and browning too fast, lower heat to medium and cover pan briefly (30–60 seconds) to finish cooking through.

Keep warm

Transfer cooked slices to a sheet pan fitted with a wire rack and keep in a 200°F (95°C) oven while finishing remaining batches so they remain warm and crisp.

Whipped Butter & Serving

Make whipped butter

Place 4 ounces room-temperature unsalted butter in a bowl and beat with a whisk or electric mixer until light and fluffy (about 1–2 minutes). Add 1 tablespoon powdered sugar and a pinch of fine sea salt; beat until incorporated and whipped. Transfer to a small serving dish.

Plate and serve

Arrange 2–3 slices of ciabatta French toast per serving on warm plates. Top each stack with a generous dollop of whipped butter, drizzle 2–3 tablespoons (or to taste) pure maple syrup over the toast, and garnish with fresh berries if desired. Serve immediately.