How To Make French Toast
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5
How To Make French Toast
Description
This recipe starts with slicing a loaf of brioche bread into one-inch thick pieces. A custard mixture is prepared by whisking together half-and-half, egg yolks, sugar, vanilla extract, and salt. The brioche slices are soaked briefly on each side, enough to saturate without falling apart.
Slices are cooked in a buttered skillet over medium heat until golden on both sides. If cooking too fast, reducing heat prevents the outside from burning before the center cooks through. After frying, the French toast is kept warm on a baking sheet in a 275°F oven. This step allows the toast to puff slightly and maintain a tender, custardy interior without becoming soggy.
The combination of soft brioche and the rich egg mixture yields French toast with a crisp outside and a pillowy center. The oven finishing step addresses common challenges with undercooked centers or loss of texture over time.
This French toast serves well with toppings like toasted almonds, fresh berries, powdered sugar, maple syrup, caramel sauce, or chocolate shavings, depending on preference. It is ideal for breakfast or brunch and can be prepared ahead by soaking and refrigerating the slices before cooking.
Ingredients
- 1 loaf brioche bread unsliced
- 3 cups half-and-half
- 5 egg yolk
- 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 pinches salt
- 6 tablespoons butter
- Possible Toppings: Toasted almonds, fresh berries, powdered sugar, maple syrup, caramel sauce, chocolate shavings
Instructions
- Preheat the oven to 275 degrees. Lay out a large baking sheet.
- In a large bowl, whisk the half & half, egg yolks, sugar, vanilla, and salt together. Make sure the sugar is fully incorporated.
- Use a serrated knife to slice the brioche loaf into 1 inch slices. (About 10 slices.)
- Set a large skillet over medium heat. Add 1-2 tablespoons butter, depending on the size of the skillet.
- Soak 2-3 pieces of brioche in the egg mixture for about 30-60 seconds, flipping to coat. The bread should soak just long enough to be fully saturated, without dissolving it.
- Carefully move the soaked bread to the hot skillet. Fry the French Toast slices for 2-3 minutes per side, until golden brown. If they are cooking faster, lower the heat to medium-low, to make sure the inside is cooked through the middle.
- Move the French Toast to the baking sheet and place in the oven to keep warm. (The longer it sits in the oven, the puffier it will become.)
- Wipe the skillet out with a paper towel and add more butter to the skillet. (You only need to wipe the skillet if the butter residue looks dark.)
- Repeat with the remaining slices of bread until all the French Toast is cooked. Place each batch in the oven to keep warm.
- Serve warm with fresh berries, maple syrup, or your favorite toppings!
Notes
- Cook the French toast until golden and cooked through to avoid a raw center.
- Keep cooked slices warm in a low oven to maintain their texture and prevent sogginess.
- The oven step also allows the toast to puff slightly for a more tender interior.
- Slices can be soaked in advance and refrigerated before frying to save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10thick slices
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 369kcal | 18% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 201mg | 67% |
| Sodium | 327mg | 14% |
| Potassium | 104mg | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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