Brioche French Toast With a Shorter Soak

Ingredients

• 8 slices brioche, 1 inch thick (480 g)
• 4 large eggs (200 g)
• 1 cup whole milk (240 g)
• 1/2 cup heavy cream (120 g)
• 2 tablespoons granulated sugar (25 g)
• 2 teaspoons vanilla extract (10 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/2 teaspoon fine salt (3 g)
• 3 tablespoons unsalted butter, divided (42 g)
• 1 cup strawberries for serving (150 g)
• 2 tablespoons maple syrup (40 g)

Instructions

1. Prepare. Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt in a wide shallow dish until no white streaks remain. Cut the brioche into eight slices about 1 inch thick and place them beside the custard. Heat a large cast-iron skillet over medium-low so the pan is ready as each small batch finishes soaking.
2. Assemble. Set two brioche slices in the custard for 20 seconds, turn and soak the second side for 20 seconds. Lift them with a thin spatula and let excess custard drip back. The slices should feel heavier and evenly damp but keep straight corners. Soak only the pieces that can move directly into the skillet.
3. Cook or chill. Melt one third of the butter in the skillet and add two or three slices without touching. Cook for about 3 minutes, until the underside has mottled amber patches. Turn and cook for 2 to 3 minutes more. The center should spring back softly under the spatula instead of sloshing. Repeat with fresh butter for the remaining batches.
4. Finish. Transfer finished slices to a wire rack over a sheet pan; stacking traps moisture against the crust. Hold the rack in a 200°F (95°C) oven only while the final batch cooks. Serve two slices per person with berries and maple syrup added at the table, preserving the browned surface until the last moment.

Notes

• Use the large cast-iron skillet and preserve the weights. Center cue: French toast in the skillet with mottled amber undersides and centers that spring back softly under a spatula.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, check the center and add brief bursts if needed.

Nutrition Facts