Sunday staples should always include fuzzy slippers, leisurely newspaper reading, copious amounts of coffee, and a stack of brioche french toast.
- 1/4 cup sugar (+2 tsp)
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 4 eggs
- 2/3 cup whole milk
- 1 tsp vanilla
- 8 slices brioche bread (challah can be substituted)
- butter (for cooking)
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Preheat your oven to 250 degrees and get an oven-proof dish ready. Whisk the sugar, cinnamon and salt together in a shallow baking dish.
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Add the eggs and whisk well. Whisk in the milk and vanilla.
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Heat a griddle pan or large non stick frying pan over med/high heat and swirl in a pat of butter.
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Dip the slices of brioche bread one at a time into the egg mixture, turn and keep submerged for several seconds. Place the dipped slices onto the heated griddle, being sure not to crowd the pan. Depending on the size of your pan or griddle you'll need to do this in batches.
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Sprinkle the tops of the slices with a little sugar and flip once the underside is golden brown. Adjust your heat if necessary to prevent burning. Cook just until the golden brown on the other side. The french toast shouldn't feel soggy, but still be a bit soft in the center.
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Place the cooked slices in an oven-safe baking dish and keep warm in the oven while you cook the remaining slices. Serve with syrup and powdered sugar if desired.
- A griddle is perfect for cooking french toast. It gives a large, flat cooking surface and distributes the heat evenly.
- Brioche is a soft bread, so don't soak the slices for too long or they may fall apart. Think dip, flip, let it soak for a few seconds, then cook.
- Keep an eye on your heat and turn it down if the french toast is becoming too brown.
- I recommend keeping the cooked slices in a warm oven until you finish cooking all of the french toast.
- Syrup (preferably warmed), a dusting of powdered sugar, and fresh berries are the ideal toppings for brioche french toast.