- 6 Slices Brioche Style Bread (stale or dried out)
- 9oz (Just over 1 Cup) Whole Milk (or Half Low Fat Milk + Half & Half)
- 1oz (2 Tablespoons) Unsalted Butter
- 2 Large Egg Yolks
- 2 Tablespoons Light Brown Sugar
- 1/2 Teaspoon Ground Cinnamon
- Pinch of Salt
- 2 Teaspoons Pure Vanilla Extract
- Butter for cooking the French toast
- Maple Syrup for serving
- If the brioche is not stale then you need to cook it to get rid of some of the moisture- otherwise, you will end up with a soggy french toast recipe. To dry the bread heat the oven to 350F/180C and place the slices in a single layer on a baking sheet, bake for 10 minutes then flip to the other side and bake for another 5 minutes. Let bread cool.
- In a large pot add the milk and butter. Cook over low medium heat just until the butter is melted. Take the pan off the heat and set the pot aside to cool.
- Once cooled add in egg yolks and vanilla extract whisking to combine. Next mix in the brown sugar, cinnamon, and salt.
- In a large skillet melt a little butter, I like to let it melt slowly and kind of brown. While butter is browning place a slice of the brioche bread in the custard letting it sit for about 8-10 seconds each side. Place in the warm pan with butter and cook over medium heat for 3-4 minutes per side. Do not cook too many pieces in the same pan. Instead, turn the oven on to 200F/93C and place the cooked French toast on a baking tray to keep warm while you cook the rest.
Recipe adapted from Cooks Illustrated
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast
- Method: Cook
- Cuisine: American
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