New Favorite French Toast

I’ve made lots of French toast but was never completely happy. I wanted to up my game. I decided to try a new recipe and it is decidedly better so here I am sharing it.

I like it because the sugar on top gets crispy like the creme brulee ones I’ve made before but are less work and more doable for a quicker breakfast.

My favorite store bread for this is Trader Joe’s brioche bread.

Directions for French Toast

Slightly adapted from Serious Eats

• 5 eggs
• 4 Tablespoons sugar, plus more for sprinkling
• Pinch kosher salt
• 1/2 teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 2 cups milk (I do half almond and half regular for our allergies)
• Butter or alternative for the pan
• One loaf brioche dough or similar, sliced thickly (1/2 inch or so)

Set a wire rack on a baking sheet and preheat the oven to 300 degrees F. Place the bread slices on the rack and toast, about 5-8 minutes per side.

In a large bowl, whisk together the eggs, sugar, salt, cinnamon, nutmeg, and vanilla. Add the milk and whisk again.

Heat enough butter in a large skillet to coat the bottom, over medium heat. When the foam stops, put two slices of the bread in the egg/milk mixture and soak for 15 seconds (or so) per side.

Then place in the skillet and cook, swirling the pan occasionally, until the bottom browns (about 2-3 minutes).

Sprinkle the top with sugar before flipping and continuing to cook, browning the second side for another 2-3 minutes.

Place on the wire rack in the baking sheet and place in the oven to keep warm. Repeat with the remaining slices of bread.

Directions for French Toast (without pictures)

Slightly adapted from Serious Eats

• 5 eggs
• 4 Tablespoons sugar, plus more for sprinkling
• Pinch kosher salt
• 1/2 teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 2 cups milk (I do half almond and half regular for our allergies)
• Butter or alternative for the pan
• One loaf brioche dough or similar, sliced thickly (1/2 inch or so)

Set a wire rack on a baking sheet and preheat the oven to 300 degrees F. Place the bread slices on the rack and toast, about 5-8 minutes per side.

In a large bowl, whisk together the eggs, sugar, salt, cinnamon, nutmeg, and vanilla. Add the milk and whisk again.

Heat enough butter in a large skillet to coat the bottom, over medium heat. When the foam stops, put two slices of the bread in the egg/milk mixture and soak for 15 seconds (or so) per side. Then place in the skillet and cook, swirling the pan occasionally, until the bottom browns (about 2-3 minutes). Sprinkle the top with sugar before flipping and continuing to cook, browning the second side for another 2-3 minutes. Place on the wire rack in the baking sheet and place in the oven to keep warm. Repeat with the remaining slices of bread.