Emulsifier Free Classic French Toast
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Learn more →Ingredients
4 servings
- 8 slices brioche bread, about ¾-inch thick
- 4 large eggs
- ¾ cup whole milk
- 2 tbsp heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- 2 tbsp unsalted butter, divided
For serving
- maple syrup, for serving
- powdered sugar, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a large shallow baking dish, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until fully combined and no streaks of egg white remain.
- 2
Working in batches, lay the brioche slices in the custard and soak for 20–30 seconds per side, pressing gently so the bread absorbs the mixture without becoming waterlogged. The slices should feel heavy and saturated but still hold their shape.
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