Perfect French Toast

Ingredients

• 1 loaf, approximately 454 g (1 lb)unsliced French brioche
• 6 largeeggs
• 4 teaspoonsgranulated sugar
• 1 pinchsalt
• ½ teaspoonground cinnamon
• a few grindsnutmeg
• 1½ teaspoonsvanilla extract
• 240 ml (1 cup)whole milk
• 56 g (4 tablespoons), plus extra to servebutter
• 240 ml (1 cup), warmedmaple syrup

Instructions

1. 1

   Slice the brioche

   Trim a small sliver from each end of the loaf, then cut it in half. Halve each piece, then halve those pieces again to make eight slices about 2.5 cm (1 inch) thick.

2. 2

   Dry the bread

   Set a wire rack over a baking tray and arrange the slices on it. Leave them uncovered overnight to dry.

3. 3

   Mix the custard

   Beat the eggs vigorously in a medium bowl. Whisk in the sugar, salt, cinnamon, nutmeg, vanilla and milk, then cover and refrigerate overnight.

4. 4

   Prepare for dipping

   When ready to cook, whisk the custard again and pour it into a casserole dish. A 23 × 33 cm (9 × 13 inch) dish allows four slices to be dipped at once.

5. 5

   Soak the slices

   Place four slices in the egg mixture for 90 seconds, then turn them over and soak for another 90 seconds. Transfer them to a clean tray and repeat with the remaining four slices.

6. 6

   Heat the butter

   Warm one large or two medium griddle pans over medium heat. Melt 28 g (2 tablespoons) of butter in each medium pan, or all 56 g (4 tablespoons) in one large pan.

7. 7

   Cook the toast

   When the butter is frothy and just beginning to brown, add all the soaked bread. Cook for 90 seconds, turn the slices over and cook for another 90 seconds.

8. 8

   Serve the slices

   Transfer the toast to a serving platter. Serve two slices per person with softened butter and warmed maple syrup.

What is French toast?

French toast is bread soaked in an egg-and-milk mixture and fried until browned. Versions of this dish appear in many food traditions; here, brioche gives it a rich, tender centre and a lightly sweet flavour.

This recipe’s overnight preparation lets the bread dry and the custard chill before cooking. Thick slices and a measured soak help the brioche take on the mixture without losing its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 844 calories, 26g protein, 132g carbs, 24g fat.

Brioche and maple syrup provide most of the carbohydrates, while the eggs contribute protein and the brioche, eggs and added butter supply much of the fat. Pair a portion with fresh fruit for a simple way to add contrast and round out the plate.

Why brioche works

Bread choice: Unsliced brioche makes it easy to cut generous slices of even thickness. Its soft, enriched crumb turns custardy inside while the outside browns in butter.

Drying: Leaving the cut slices uncovered overnight helps them absorb the egg mixture. Keep them on a rack so air can circulate around them.

Getting the soak right

Custard: Beat the eggs well before adding the other ingredients, then whisk again just before pouring the mixture into the dish. This helps distribute the spices and flavourings through the milk and eggs.

Timing: The recipe calls for 90 seconds on each side. Use that timing for all the slices so they soak evenly, and lift them carefully onto the clean tray.

Cooking to a golden finish

Butter cue: Wait until the butter is frothy and just beginning to brown before adding the bread. If it darkens too quickly, lower the heat to avoid scorching.

Doneness: Cook each side for 90 seconds as directed. The outside should be browned; handle the slices gently when turning because soaked brioche is delicate.

Planning the overnight preparation

The bread and custard both rest overnight, so this recipe needs advance planning even though the griddle cooking is brief. Keep the custard covered in the refrigerator while the bread dries separately on its rack.

In the morning, pour the chilled custard into the casserole dish and soak the bread in two batches. Cooking just after dipping keeps the slices easy to move.

Serving the toast

The recipe serves two slices per person, with softened butter and warmed maple syrup alongside. Bring the syrup to the table separately so everyone can add the amount they prefer.

For a more balanced breakfast, serve the toast with fresh fruit. Coffee or tea makes a simple accompaniment for brunch.

Recipe notes & tips

• Cut the loaf into slices of similar thickness so they soak and cook at a similar rate.
• Use a rack rather than a flat tray to dry the bread overnight.
• Whisk the custard again before pouring it into the casserole dish.
• Dip the slices in batches of four, following the same 90-second timing for each side.
• Wait for the butter to become frothy before adding the soaked brioche.
• Warm the maple syrup before serving, as directed.

Variations

• Add citrus: Grate a little orange zest into the custard for a fragrant note.
• Change the spice: Use a little extra cinnamon in place of some of the nutmeg.
• Serve with berries: Add fresh berries alongside the toast and syrup.
• Add sliced banana: Arrange banana slices on top just before serving.
• Try another syrup: Serve with warmed golden syrup instead of maple syrup.

Common mistakes to avoid

• Skipping the drying time: The bread may take up the custard differently; leave the slices uncovered overnight as directed.
• Cutting uneven slices: They can soak and cook at different rates; aim for slices about 2.5 cm thick.
• Soaking for too long: Brioche can become difficult to handle; stick to 90 seconds per side.
• Adding bread too early: Butter that is not yet frothy may not give the intended start to cooking; wait until it is frothy and just beginning to brown.
• Using heat that is too high: The butter may brown too quickly; cook over medium heat as specified.
• Turning roughly: Soaked slices can break; use a careful, confident turn.

How to store

Refrigerate leftover French toast in a covered container and use within 2 days. Reheat in a frying pan over a moderate heat or in a toaster oven until warmed through; add the butter and syrup when serving.

Frequently asked questions