It had been soooooo long since I had French toast. Anita suggested that I make some and I quickly put the things I needed on my grocery list. I started with homemade brioche bread, but you can use a loaf from the store or substitute another type of bread, such as challah. You’ll get the best results with day-old or slightly stale bread. My homemade brioche is nice and thick, absorbing loads of the egg batter, which is the key to a perfect French toast. You don’t just want a light coating on the outside, you want it all the way through, in each and every bite. I like my French toast thick and eggy. No point in going halfway.
This brioche French toast checked off every box on my list of things that make for great French toast. A slightly crunchy crusty edge: check. Eggy creamy soft insides: check. Able to absorb tons of real Maple syrup: check and check again.
This dish is best prepared in a cast iron skillet. Nothing conducts heat better!
Brioche French Toast
- Preheat oven to 375 F.
- Add half-and-half, eggs, honey and salt to a pie pan. Whisk with a fork.
- Working in batches, place bread in the egg mixture and let soak on each side for 30 seconds. Transfer to a wire rack over a sheet pan.
- Working in batches, melt 1 tablespoon of the butter in a large skillet. Add 2 bread slices to the skillet and cook until golden brown, 2-3 minutes. Flip and cook another 2-3 minutes. Remove to another wire rack over a sheet pan.
- Transfer pan of bread to the oven and bake 5 minutes.
- Serve immediately with your favorite toppings.
Nutritional values are approximate.