| Level: | Easy |
| Total: | 1 day 1 hr 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Four 2 1/2-inch-thick slices country bread, such as filone
- 9 large eggs
- 1 quart heavy cream
- 1 cup granulated sugar, plus more for sprinkling
- 1/4 cup brandy
- 1 teaspoon kosher salt
- 4 tablespoons (2 ounces) unsalted butter
- All-purpose flour, for dusting
- Confectioners’ sugar, for serving (optional)
- Pure maple syrup, warmed, for serving
Instructions
- Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.
- Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.
- Position an oven rack in the middle of the oven and preheat to 350 degrees F.
- Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.
- Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
- Sprinkle with confectioners’ sugar if using and serve immediately with maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 987 |
| Total Fat | 74 g |
| Saturated Fat | 44 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 51 g |
| Protein | 15 g |
| Cholesterol | 517 mg |
| Sodium | 582 mg |
| Serving Size | 1 of 6 servings |
| Calories | 987 |
| Total Fat | 74 g |
| Saturated Fat | 44 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 51 g |
| Protein | 15 g |
| Cholesterol | 517 mg |
| Sodium | 582 mg |
Reviews
Marc,
Once again on our ski trip this was delicious!!!
Thanks so much for the inspiration, my family and friends ask every year for this.
Denise
I’m
Loved the recipe as I tried it first to learn what I am doing. I didn’t see the 2 1/2 inch cut of bread so mine was like 3/4 of an inch. I didn’t see an oven temperature but used 350 degrees. I didn’t have brandy so I used Royal Crown Peach. Boy was that a great flavor! Loved it! Recommend it! Will make it again but with peach royal crown! YUM YUM YUM! I also slow cooked mine in a skillet, noticed if heat is to high it will burn a bit. But it is still great tasting! I am making a 2nd batch right away with the left over egg mixture! I didn’t put any XXX sugar on ours! I could only eat one piece cause it was so good! I don’t eat a lot of sweets, candy, deserts, etc so this was perfect to taste it! Loved it!
Beats out those dried pieces of bread that barely touch a meager custard, dry inside and lfeless. Marc Murphy has the right idea. Just my opinion.
The only way I make French toast, major props to chef Marc
I’ve made this about 5 times since I first saw a few years ago. It is AMAZING. The hardest part of the recipe is remembering to make the custard the day before and soaking the bread. Delicious, easy to make and a real crowd pleaser. Try it, you will not regret it.
It looks burnt on the outside, not caramelized.
I
Fantastic! This is one of my family’s favorite French Toast recipes.
This is an easy recipe, start to finish, that results in some of the best french toast I’ve ever had. I’ve made it a few times now and have ended up gradually going a little heavier on the whiskey and lighter on the cream. Fantastic recipe!