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The Best French Toast Recipe

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This recipe for The Best French Toast, by , is from Fifty Years in the Kitchen by Marj Moritz, 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!

Contributor:  
Contributor:  
Marj Moritz

Category:
Category:

Ingredients:  
Ingredients:  
8 oz (8 slices) of Brioche bread
4 large eggs
3 tbsp heavy whipping cream
1 tsp pure vanilla extract
1 tbsp brown sugar
Pinch of salt

Directions:
Directions:
Note: this egg mixture should comfortably batter 8 slices of Brioche bread that are a between 1/2 and 1 inch thick. It will batter 10-12 slices of French baguette or about 6 slices of Challah.

1. Slice bread and set it aside.

2. In a deep and wide bowl, whisk together eggs, heavy whipping cream, vanilla extract, sugar, and salt. Whisk until smooth. Set aside.

3. Preheat a large cooking pan oven medium to medium-low heat. Add a couple of tablespoons of canola oil and spread it evenly.

4. Dip each slice of bread into the egg mixture as well as the edges. Brioche bread is nice and quick to soak up the egg. (Just batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.)

5. Place battered slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)

6. Serve with your favorite topping.

Personal Notes:
Personal Notes:
This classic breakfast recipe features sweet egg-soaked Brioche bread simply cooked in a pan and served with your favorite toppings. This is one of my husband's favorites!

 

 

 

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