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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pop’s Brioche French Toast Recipe

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This recipe for Pop’s Brioche French Toast is from That's Just Pop !!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 extra-large eggs
1 1/2 cups half-and-half or milk
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)
Directions:
Directions:
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan with rack. Keep in over warm and to finish cooking. 15-20 minutes as bread is very thick and inside may still be uncooked. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

 

 

 

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