Oven-Baked French Toast with Buttery Brioche

Ingredients

• 1 loaf brioche
• 1 cup (240ml) milk, (do not use non-fat)
• 1/2 cup (120ml) heavy cream
• 4 large eggs, (room temperature)
• 1 tsp pure vanilla extract
• 1 tsp pure almond extract
• 1 tsp ground cinnamon
• 1 tsp vanilla bean paste
• 1/2 tsp Kosher salt
• 1/4 cup slivered almonds
• confectioners' sugar, (for serving)
• maple syrup, (for serving)

Instructions

1. 1

   Prepare the loaf pan. Preheat oven to 350°F. Slice brioche into ½-inch thick slices. Spray a standard-sized loaf pan with baking spray or line the bottom and sides with parchment paper.

2. 2

   Prepare the custard. In a large bowl, whisk together 1 cup milk, ½ cup cream, 4 large eggs, 1 tsp vanilla extract, 1 tsp almond extract, 1 tsp cinnamon, 1 tsp vanilla bean paste, and ½ tsp Kosher salt.

3. 3

   Prepare the french toast. Dip brioche into egg mixture, thoroughly coating each side, then place standing up in the loaf pan. Repeat until all bread is coated. You could also lay the bread flat in a baking dish and pour the egg mixture on top. Either way, don't leave the bread soaking for more than a minute or two. Brioche is extremely light and delicate, and additional time will cause it to fall apart.

4. 4

   Bake the french toast. Bake for 30 minutes, then top with ¼ cup slivered almonds. Return to oven and cook for 5 minutes more, or until lightly golden brown on top and eggs has formed a thin crust on the bread. Cool for 10-15 minutes, then serve with powdered sugar and maple syrup.