French Toast
By Groceree
Also known as Eggy Bread · Pain Perdu
Thick slices of brioche soaked right through in a cinnamon and vanilla custard, then fried in butter until crisp and golden outside and soft as bread pudding in the middle.
Last updated
- Servings
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Ingredients
brioche8 slices
eggs4
whole milk250 ml- double cream60 ml
caster sugar2 tbsp
vanilla extract1 tsp
ground cinnamon½ tsp
salt1 pinch
butter40 g
maple syrup6 tbsp
mixed berries200 g
Instructions
- 01
Whisk the , , , , , and until smooth.
- 02
Soak the day-old slices in the custard for 30 to 60 seconds a side, until soaked through but not falling apart.
- 03
Heat the oven to 100°C. Melt a knob of the in a frying pan over medium-low heat.
- 04
Fry the slices in batches for 3 to 4 minutes a side until deep golden, adding more for each batch. Lower heat gives the centre time to set.
- 05
Keep warm in a low oven while you cook the rest.
- 06
Serve with the and .
Notes
- Use thick, slightly stale bread. Fresh, thin bread goes soggy and falls apart.
- Soak it right through, then cook it gently — the middle should set like custard.
- Known as eggy bread in Britain and pain perdu, "lost bread", in France, where it was a way to use up stale bread.
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 18 g
- Carbs
- 78 g
- Fat
- 34 g
Estimated from the ingredients.
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