If you’re like me, nothing says Sunday brunch like French toast – more specifically, Brioche French toast! I’ve used other bread before, but Brioche takes a classic French toast recipe and makes it dreamy. The recipe below is Haran kitchen tested using a mash up of about six different recipes to get it just right. I hope you enjoy!
Serves 2
Ingredients
1 loaf of Brioche bread, cut into four 1 ½” slices
2 large eggs
¾ cup whole milk
1 teaspoon vanilla extract
1 teaspoon cinnamon sugar
1 Tablespoon of butter for the pan
Directions
- In a shallow bowl or pie plate, beat the egg and milk with a fork until bubbly, then add vanilla and cinnamon sugar and mix in
- Add a piece of bread to the egg mixture, one slice at a time, and let soak for 5 seconds per side – carefully place each soaked slice of bread onto a large cutting board to set while soaking all the other pieces
- Set a large non-stick skillet over medium-low heat to melt the butter, swirl in the pan with a spatula to cover the surface
- Carefully slide each of the soak bread slices into the pan with a large spatula and cook until the bottoms are golden, about 3 minutes. Flip the slices and cook another three minutes or until the sides are golden brown.
- Serve warm with syrup, fruit and powdered sugar
