French toast is easily one of my favorite hot breakfast options. It tends to be a bit of a weekend treat for me though since it takes some effort to make and really is best hot. I have seen so many different approaches to making french toast but in the end it really comes down fried bread coated in an egg wash. Since Rob and I had some time off for the New Year’s holiday we decided to spend a little more effort on breakfast this weekend.
When working on developing my technique, I looked at some recipes from various big name chefs, lets just say they varied heavily in ingredients and methods. For example, some call for using slightly stale/hard bread, I’ve seen it with biscuits, and with challah. I also saw that some called for soaking the bread for a while and others were just a quick dip. So, what I figured out is that I could basically do whatever I wanted and I’d likely end up with something that would be good
My personal take was to use a brioche loaf cut into fairly thick slices that I did a quick (1 minute soak per side). I also added some orange zest and same warm spices (cinnamon, nutmeg, and vanilla). I found this worked well and led to a great flavor and good density in the toast. Dusted with some powdered sugar and good maple syrup, it came out perfectly!!
- 6 Brioche Slice 1 1/4 inch thick
- 4 Eggs
- 1/4 Cup Milk
- 1/4 Tsp Vanilla Extract
- 1/4 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Orange Zest
- 3 Tbs Butter split in half
- Mix all of the ingredients in a bowl.
- Heat half the butter in a skillet over medium-high heat.
- Soak the slices in the mixture for 1 minute per side in 2-3 slice batches. I found a casserole dish worked well for this.
- Cook the first batch for 2 minutes per side, it should be well browned and golden.
- Heat more butter in the pan as need. Soak the second batch and cook in the same way.
- Dust with powdered sugar and warmed maple syrup.