Name: Classic Custard French Toast with Brioche
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 large eggs; 1/2 cup whole milk; 1/2 tsp vanilla extract; 1/4 tsp ground cinnamon; 1 pinch kosher salt; 2 tbsp unsalted butter, divided; 2 slices brioche bread, cut 3/4 inch thick; 2 tbsp pure maple syrup; 1 tbsp powdered sugar

Steps

Whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and kosher salt in a shallow bowl until fully combined.
Place a 12-inch nonstick skillet over medium-high heat and add 1 tbsp of the unsalted butter.
While the butter melts, working one at a time, dip each brioche bread slice into the custard mixture for 2 seconds per side, allowing excess to drip back into the bowl, then place on a plate.
Once the butter is foaming and the skillet is hot, carefully place both custard-soaked brioche bread slices into the pan.
Cook for 3 to 4 minutes until the bottom is deep golden brown and crispy, then flip carefully and cook the other side for another 3 to 4 minutes until golden brown and the center feels set but still slightly soft when gently pressed.
Transfer the French toast to a serving plate, top with the remaining unsalted butter, and dust generously with powdered sugar.
Serve immediately with pure maple syrup on the side.

Chef's notes

Doneness cue: the underside should be a deep mahogany brown before you flip; if it looks pale at 3 minutes, the pan isn't hot enough. Target an internal temperature of 160°F for fully set custard that's still moist in the center. Prep order: whisk the custard first and let it sit while you preheat the pan; a properly heated pan means the butter foams and subsides within 30 seconds of hitting the skillet. Common mistake to avoid: soaking the brioche longer than 2 seconds per side turns it soggy and causes the center to stay wet and eggy. Brioche is porous and absorbs fast, so resist the urge to let it linger. Smart substitution: for gluten-free, use thick-cut gluten-free brioche or challah in place of regular brioche. The slice thickness must stay at 3/4 inch or the custard ratio will be off. Make-ahead and storage: the custard mixture can be whisked up to 2 hours ahead and refrigerated, covered. Cooked French toast holds on a wire rack in a 200°F oven for up to 15 minutes without going soggy; avoid stacking slices or they steam and lose their crust.

Source: Chef Rocky

Classic Custard French Toast with Brioche

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