Brioche French Toast
Brioche makes the best French toast: soft and custard-y in the middle and crispy and golden brown on the edges.
- 3 large eggs
- 1/3 cup heavy cream
- 1/3 cup whole milk
- 2 tbsp sugar
- 4 slices brioche thick slices: 3/4"-1"
- 1 tbsp butter
- 1 tbsp neutral oil
In a shallow bowl (that will fit the brioche flat), whisk together the eggs, cream, milk, and sugar, making sure the eggs are completely incorporated.
Take a piece of brioche and put it in the custard mixture and let soak, flipping once.
Heat up a cast iron or non-stick pan over medium heat. Add a bit of oil and butter and when the oil and butter are hot, add the custard soaked bread (let the excess drip back into the shallow bowl) and cook until golden and crisp on the bottom side.
Gently flip and continue to cook until the other side is golden and crisp. Turn the heat up to medium high if needed to brown.
Serve immediately with butter, syrup, fruit, and powdered sugar, if desired.
Calories: 677kcal | Carbohydrates: 57g | Protein: 19.2g | Fat: 40.7g | Saturated Fat: 18.2g | Cholesterol: 396mg | Sodium: 490mg | Potassium: 175mg | Fiber: 4g | Sugar: 22.7g