French Toast Recipe With Custard That Soaks All the Way In

Ingredients

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

Instructions

1. Prepare. Whisk the eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt until no streaks of egg white remain. Pour the custard into a wide shallow dish so each slice can lie flat. Arrange the bread nearby in a single layer; compressed or overlapping slices absorb unevenly.
2. Assemble. Lay two brioche slices in the custard for 40 seconds, turn, and soak the second side for 40 seconds. Lift each slice and let the excess drip back for a few beats. The bread should feel heavier but still hold straight edges. Repeat only as pan space becomes available, rather than soaking every slice at once.
3. Bake. Melt one third of the butter in the skillet over medium-low heat. Add two or three soaked slices without touching. Cook until deep amber patches cover the underside, about 3 minutes. Turn with a thin spatula and cook 2 to 3 minutes more. The center should spring back softly instead of sloshing under pressure.
4. Finish. Move cooked slices to a wire rack set over a sheet pan while finishing the batches with fresh butter. A rack protects the browned crust better than stacking. Serve two slices per person with maple syrup. If holding briefly, keep the rack in a 200°F (95°C) oven until the last batch is ready.

Notes

• Day-old brioche absorbs custard without tearing. Keep the heat at medium-low, refresh butter between batches, and move cooked slices to a rack. Frozen slices reheat best in a toaster oven, where their browned edges recover.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, then check before adding short bursts.

Nutrition Facts