Brioche French Toast
Brioche French Toast, the ultimate brunch indulgence
Ingredients
- 5 cups whole milk
- 12 eggs
- 4 Tbsp sugar
- 1 1/2 Tbsp vanilla
- 1 tsp kosher salt
- 3 loaves brioche bread, sliced thick
- 1 stick butter
- maple syrup for serving
- flaked sea salt for finishing, if desired
Instructions
- Preheat oven to 250, and line two baking sheets with parchment paper
- In a high sided 9x13 baking dish, crack all 12 eggs, and whisk to break up and beat slightly. Add the milk, sugar, vanilla, and salt, combining thoroughly until no egg lumps are visible. You want this batter well mixed, as it needs to spread over three full loaves of brioche.
- Heat two skillets, or a large griddle pan over medium heat. Divide the butter into small pats for cooking the french toast in batches. Your brioche loaves should yield about 8-10 slices each.
- When the skillets are ready, melt a pat or two of butter in each. Dip slices of brioche quickly on each side, making sure not to rest the bread in the milk bath for too long. This bread is very fragile and will fall apart if soaked for more than a short time. Don't crowd the pans, cooking 3 slices at a time in each pan. When the french toast is golden and cooked through (about 3-4 mins per side) remove to the baking sheets and keep warm in the oven while you finish the remaining slices. It's best to do this well in advance of serving, and don't worry about the french toast drying out in the oven - brioche bread is so densley flavorful and rich, it will taste incredible no matter what!
- When all the slices have been cooked, serve with warmed maple syrup, and a sprinkle of flaked sea salt if you like to finish.
Notes
This dish is a holiday tradition in our home, so we treasure it. Brioche or Challah are both great here, and are an incredible treat for a special occasion.