The milk and powdered sugar frosting goes nicely with the moist, airy texture of this yellow cake. made from a non-hybridized, high-protein variety of ancient wheat.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 ½ cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white sugar
- ½ teaspoon ground nutmeg
- 1 pinch salt
- 1 tablespoon butter, divided, or more as needed
- 6 (1 inch) thick slices dry brioche bread
- ¼ cup butter
- 6 tablespoons maple syrup, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk milk, eggs, vanilla, sugar, nutmeg, and salt together in a bowl.
- Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
- Bake in the preheated oven until puffed, 8 to 10 minutes.
- Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
- Challah bread can be used in place of the brioche, if desired. Leave bread out overnight if fresh, in order to dry it out a bit.
Nutrition Facts
| Calories | 732 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 339 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 721 mg |
| Sugars | 33 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I used cinnamon instead of nutmeg the brioche bread was moist and Lil sweet.
Changed to cinnamon and maple flavor. Awesome!
I liked using the brioche…gave a slightly different texture and flavor. I would add more nutmeg next time and maybe add cinnamon. I used almond flavoring. I got 10 slices with this amount of egg mixture. I did more than ‘dip’ but maybe would soak a bit longer on a 1″ slice. Loved using the oven for extra heating and allows us to all eat together.
The best french toast!!! Deliciosas!!!! Siempre hago sus recetas!!!
Turned out great. A nice crunch on the outside and soft on the inside. I used cinnamon instead of nutmeg, I like cinnamon French toast. This recipe also makes much more than 4-6 slices. I used an entire loaf of brioche and still had some left over. Don’t skip the toasting or drying out of the bread, I think that’s the key to a nice crunch on the outside.
One of the best French toast bakes I’ve done. Very easy and simple… my family absolutely enjoyed it!
Delicious!
WAY too much milk – it made a soggy wet mixture and then soggy wet French toast. Not sure what I did wrong but I followed the recipe. I did check around and found another recipe calling for ¼ cup milk (not 1.5 cups milk) for 4 not 6 slices, 3 (not 4) eggs (which is basically the same) and twice the vanilla for 1/3 fewer slices of bread. And no nutmeg. But I think the issue was way too much milk. I loved the idea of baking but either I didn’t cook long enough on the stovetop first or it was just too wet a mixture due to the milk.
very good.. added couple of shakes of cinnamon
What the heck is dry bread? I guess I should’ve read the reviews first. Wasted my loaf of yummy brioche for a soggy toast mess. After reading reviews, my bad I guess… I didn’t know “dry bread” was a thing.
My family loves this recipe and I love that everyone’s French toast is ready at the same time so I’m not sitting down when everyone else is finished. Husband says it’s the best French toast he’s ever had.
I made this as written with one difference. I put my bread in the oven on the rack as it preheated since I did not dry the bread slices overnight. Soaked each piece and set on electric skillet set to 325 for 4 minutes each side. Transferred to pan and cooked 9 minutes. Puffed up beautifully. Taste is very “eggy”. I put it back in the oven for 4 more minutes thinking it was underdone. Still tastes “eggy”. It possibly could have soaked in the mixture too long or something but it was not (in my humble opinion) outstanding. Thank you for posting the recipe though.
AMAZING!!! The addition of a brown butter drizzle at the end is genius. I used Trader Joe’s Brioche for this recipe, and added cinnamon to the egg mixture. The only thing that I will do next time, is cut the eggs and milk in half….I had enough to dip another 8 slices.
After reading 50+ reviews, I followed the advice of reviewers & here are the changes I made: 1/2 cup half & half, pinch of nutmeg & a scant 1/8 tsp. cinnamon. This was the perfect amount of custard for 6 – 1″ slices of Brioche. I sliced the bread & left it out overnight & also made the custard the night before & put it in the fridge so the flavors could meld together – the flavor was outstanding! What a wonderful recipe! We almost always choose pancakes or Belgium waffles for our once a month indulgent breakfast, but saw this recipe & decided to give it a try. My husband, who is not a French Toast guy thought this was “wonderful & spectacular”! The browned butter was such a great layer of flavor which perfectly complimented the sweetness of the syrup. We will be making this in 2 weeks for visiting family. As to the bread puffing up, some did, some did not – who cares! All was absolutely delicious!
Yup turned out right.
I didn’t have brioche, so I used plain bread…It was fine, but the type of bread probably makes all the difference… I will make some brioche and try it again
BEST. FRENCH. TOAST. EVER.
delicious, French toast is always best using brioche!!! Yummy
Didn’t dry out the bread first and substituted cinnamon for the nutmeg. Also sprinkled powdered sugar on top when it was done baking. I did a Google search for French toast the morning of making it, so I didn’t have time to dry out the bread. We all loved the French toast and I would definitely make it again!
This was good, but it lacked in flavor that other recipes have had. I will make again, but with some adjustments.
I use heavy cream instead of milk. I use brown sugar instead of white sugar. I use kosher salt instead of table salt. There was more than enough batterthan stated. I ended up making a whole loaf of french toast. I also made strawberry compote instead of the maple syrup! It was deliciousness!!! I will use this recipe out again!