FRENCH TOAST
I don’t necessarily believe I need to teach anyone how to make French toast because it’s so easy and everybody makes it. But! I do have a couple tricks up my sleeve that can take your French toast to the next level.
BEST EVER FRENCH TOAST RECIPE makes 6-8 big slices
INGREDIENTS
Thick cut brioche bread (my all time favorite to use is Nature’s Own Brioche Style bread but you can use any fluffy bread as long as it’s at least 1 inch in thickness)
2 cup heavy cream
1 cup whole milk
2 large egg
4 tbsp light brown sugar + a little more for sprinkling
1 tbsp vanilla
1/2 tsp cinnamon
neutral oil or clarified butter
DIRECTIONS
Slice your bread into 1 inch thick pieces if it’s not already sliced
To a bowl large enough to dip your bread in, combine the heavy cream, milk, eggs, sugar, vanilla, and cinnamon. Whisk until very well combined
Heat up a skillet on medium heat with neutral oil or clarified butter
Place one slice of bread into the mixture and let sit for 4-5 seconds and then flip. Let the bread soak in the cream for another 4-5 seconds and then lift, allowing the excess to drip off. Immediately place into the hot skillet.
Let the bread brown on the bottom, this will take 1-2 minutes, and then flip. While the other face is browning, sprinkle 1/2 tsp of sugar over the top of the bread.
Flip the bread again sugar side down, letting the sugar melt and caramelize onto the bread. Depending on your heat this can take another 1-3 minutes. Make sure there is still a good amount of oil or butter on the skillet so that the sugar doesn’t burn or blacken.
You can add sugar to both sides of the toast if you want, I usually just do one side. Once it is finished, the toast should look shiny and brown. Remove from the skillet and place on a plate, sugared side facing up. When it starts to cool, the toast will become slightly crispy.
Serve immediately. I like to top mine with butter and whipped cream!
