Brioche French Toast Recipe – French, American Special
Probably the best brioche French toast ever. Finishing it in the oven ensures that even the thick slices are not runny or underdone. Browned butter also adds a nutty, caramel twist to the usual maple goodness.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Brioche French Toast Ingredients:
- 4 eggs
- 200ml single cream
- ½ tsp vanilla seed paste
- 1 tbsp golden caster sugar
- 4 thick, generous slices or 8 thin slices of day-old brioche
- 25g butter, for frying
- 1 tbsp vegetable oil, for frying
- 12 rashers bacon
- 2 bananas, sliced
- maple syrup, to serve
How To Make Brioche French Toast
In a large bowl, whisk the eggs vigorously, then add the single cream,
vanilla and sugar, and whisk again.
When you’re ready to cook, heat the oven to its lowest setting, pop a
baking tray inside and pour the cream mixture into a shallow dish or tub
that will allow space for the brioche to lay flat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together.
Place the brioche slices in the cream mixture for 1 min, then turn each
slice and gently press all over, allowing them to soak up the liquid for another 1 min or so until fully soaked.
Remove the brioche from the mixture and place onto the hot griddle or pan
(you may need to do this in batches). Cook for a few mins on either side
until the inside is tender and moist (but not wet). To check this, make a
small cut in the middle with a knife – the inside should be like cooked
bread pudding. Keep warm in the oven while you cook the remaining slices.
In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve
the French toast topped with bacon, bananas and a drizzle of maple syrup.